Irish Soda Bread

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Yummy Irish Soda Bread! Simple and oh so good! No yeast, no rising, no waiting. I adapted the recipe from the one I found on



  • 4 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1½ teaspoons cream of tartar
  • 1½ teaspoons salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon melted butter for crust
  • 1½ cups of buttermilk

Metric Recipe

  • 450g all purpose flour
  • 25g sugar
  • 10g baking soda (German Natron)
  • 12g cream of tartar (German Weinstein Backpulver)
  • 10g salt
  • 20g unsalted butter
  • 10g melted butter for crust
  • 375ml of buttermilk

1. Preheat the oven to 400ºF. Put your rack (the one for your OVEN silly) in the middle position. Line a baking sheet with parchment paper and set aside.

2. Combine flour, sugar, baking soda, cream of tartar and salt together in a big bowl.

3. Work in the soft butter with your hands until you get some coarse crumbs.

4. Add buttermilk and stir until the dough starts coming together.

5. Knead on a flour coated surface until the dough becomes cohesive and bumpy (12-14 turns, but who is counting, just don’t “over knead” it or the bread will become hard). Then form the dough into a loaf shape and score it with an x shape.

6. Pop it in the oven on your prepared baking sheet and bake for ca. 40 min.

7. Remove from oven when the bread is golden brown and you just cannot contain your drool anymore because the whole house smells sooooo good!

8. Brush the loaf with melted butter.

9. Let the bread cool for…uhm the recipe originally said 30-40 minutes, but I let you get away with 20, because that is the longest I was able to wait 😉

You can make this bread for dinner to go with soups, stews, chilies or anything really.

If you manage to have leftovers of this goodness, cut some slices in the next morning, pop one in the microwave for ca. 10 second to reheat and eat with butter, jam and or honey…yum!!!

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  1. I have been the primary beneficiary of all of Dani’s creations. This one was absolutely fantastic!

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