Every time March rolls around, I automatically think about Irish soda bread.

It was one of the first breads I ever made because it didn’t involve yeast, rising time, or anything complicated.

Just flour, buttermilk, a little mixing, and into the oven it went.

I remember being shocked that something so simple could turn into an actual loaf of bread.

Now I make it every year around St. Patrick’s Day without even thinking about it.

It’s simple, cozy, and still one of the easiest breads to throw together.

Irish Soda Bread Recipe

Irish soda bread is a quick bread made without yeast, relying on baking soda for leavening.

It has a dense, tender crumb and a crisp crust.

This simple version comes together in one bowl and bakes in under an hour!

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk (add more as needed)
• 4 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Stir in melted butter and buttermilk until a shaggy dough forms.
4. The dough will be soft and slightly sticky but should hold its shape. If it feels overly wet or loose, add 1–2 tablespoons of flour at a time until it comes together.
5. Turn dough onto a lightly floured surface and gently knead just until it comes together, about 30 seconds.
6. Shape into a round loaf and place on the prepared baking sheet.
7. Cut a deep X into the top of the dough with a sharp knife.
8. Bake for 35–45 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool on a wire rack before slicing.

Tips & Tricks for Irish Soda Bread

Irish soda bread is super simple, but there are a few little things that make the difference between “meh” and actually really good.

Since there’s no yeast to save you, it all comes down to how you mix it and how fresh your ingredients are.

• Use fresh baking soda or it won’t rise properly
• Spoon and level your flour instead of scooping
• Mix just until the dough comes together
• Keep the buttermilk cold
• Cut a deep X on top before baking
• Bake on the center rack

Once you pour in the buttermilk, don’t overthink it.

Stir it together, bring the dough into a rough ball, and stop. If you keep working it, the bread turns dense and tough.

And let it cool before slicing, even if it smells amazing, because cutting it too soon can make the inside a little gummy.

One Bowl, One Hour, Delicious Bread!

Irish soda bread is one of those recipes that feels almost too easy for how good it turns out.

You mix everything in one bowl, shape it, bake it, and somehow you end up with a golden, crusty loaf that tastes like you put in way more effort.

It’s perfect with soup, toasted with butter and jam, or sliced thick next to a cozy dinner.

Once you make it once, it’s the kind of simple recipe that just sticks in your back pocket for whenever you need bread fast.

Irish Soda Bread

Irish soda bread sounds old-fashioned, but it's super easy to make and delicious. People back then knew what they were doing!

4 from 1 vote

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Ingredients

  

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk (add more as needed)
• 4 tablespoons unsalted butter melted

Instructions

 

• Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt.
• Add the melted butter and buttermilk to the dry ingredients. Stir until a soft dough forms.
• The dough will be soft and slightly sticky but should hold its shape. If it feels overly wet or loose, add 1–2 tablespoons of flour at a time until it comes together.
• Turn the dough out onto a lightly floured surface and gently knead 8 to 10 times, just until it comes together.
• Shape the dough into a round loaf and place it on the prepared baking sheet or in the skillet.
• Use a sharp knife to cut a deep cross into the top of the loaf.
• Bake for 35 to 45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
• Allow the bread to cool for at least 15 minutes before slicing and serving.