Irish Soda Bread is a hearty, rustic quick bread with the distinctive flavor of caraway seeds. Serve warm with Irish butter alongside Colcannon Soup or Dublin Coddle.
A Note on Tradition
If you have ever been to Ireland and ordered soda bread, you may have noticed that traditional Irish soda bread is very simple: a rustic loaf made with just flour, baking soda, salt, and buttermilk. No sugar, no caraway seeds.
The seeded, slightly sweeter version most Americans know and love is a tradition that developed as Irish immigrants adapted the recipe with locally available ingredients.
Both versions are delicious. This variety is one of the Irish American classics.
Ingredients for Irish Soda Bread
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Milk and Lemon Juice – A quick homemade buttermilk that works beautifully every time.
- All-Purpose Flour – The base of the bread.
- Granulated Sugar – A little white sugar adds a subtle sweetness that balances the tang of the buttermilk.
- Baking Soda – Make sure its fresh for the best rise.
- Kosher Salt
- Caraway Seeds – Mildly earthy with a subtle anise note, caraway seeds lend this bread its distinctly Irish-American character.
- Irish Butter – Kerrygold is the most widely available brand. The higher butterfat content gives the bread a richer flavor than regular butter.
To Make it Vegan: Use plant-based butter and oat milk in place of regular milk.
How to Make Irish Soda Bread with Caraway Seeds
STEP ONE: Preheat the Oven to 450°F.
STEP TWO: Make the Buttermilk. In a measuring cup or small bowl, combine the milk and lemon juice. Set aside for a few minutes while you prepare the dry ingredients.
STEP THREE: Combine the Dry Ingredients. In a large bowl, whisk together the flour, sugar, baking soda, salt, and caraway seeds.
STEP FOUR: Add the Butter. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. It will be slightly sticky.
STEP FIVE: Add the Buttermilk. Make a well in the center of the flour mixture. Pour the buttermilk into the center and fold the flour over, mixing gently just until combined. Do not overmix.
STEP SIX: Shape the Dough. Turn the dough out and shape it into a ball approximately 6 inches across. Place in an 8-inch cast-iron skillet or on a lightly greased baking sheet.
STEP SEVEN: Score the Dough. Using a sharp knife, cut an X about 1½ inches deep across the surface of the dough.
STEP EIGHT: Bake. Place in the preheated oven and bake for 15 minutes, then reduce the heat to 400°F and continue baking for an additional 25 minutes. The bread is ready when the crust is deep golden brown and the loaf sounds hollow when tapped.
STEP NINE: Rest and Serve. Remove from the oven and allow the bread to rest in the pan for 10 minutes. Transfer to a cooling rack. Slice with a serrated knife and serve warm.
Recipe FAQs
Why do you score the top of Irish soda bread?
The X scored into the top of the dough allows heat to penetrate the center of the loaf evenly, ensuring the bread bakes through without the outside over-browning before the inside is done.
Can I make this ahead of time?
Irish soda bread is best the day it is made. If you do make it ahead, wrap it tightly and store at room temperature for up to 2 days. A brief warm in the oven before serving brings it back nicely.
Storage and Reheating
- Irish American Soda Bread is best enjoyed the day it is baked. Store any leftovers tightly wrapped at room temperature for up to 2 days. To refresh a day-old loaf, wrap it in foil and warm it in a 350°F oven for about 10 minutes.
More Irish Bread Recipes
Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Irish Soda Bread Recipe
Ingredients
- 1½ cups milk
- 1½ tablespoons lemon juice
- 3½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons caraway seeds
- 4 tablespoons Irish butter room temperature
Instructions
- Preheat the Oven to 450°F.
- In a measuring cup or small bowl, combine the milk and lemon juice. Set aside for a few minutes while you prepare the dry ingredients.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and caraway seeds.
- Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. It will be slightly sticky.
- Make a well in the center of the flour mixture. Pour the buttermilk into the center and fold the flour over, mixing gently just until combined. Do not overmix.
- Turn the dough out and shape into a ball approximately 6 inches across. Place in an 8-inch cast iron skillet or on a lightly greased baking sheet.
- Using a sharp knife, cut an X about 1½ inches deep across the surface of the dough.
- Place in the preheated oven and bake for 15 minutes, then reduce the heat to 400°F and continue baking for an additional 25 minutes. The bread is ready when the crust is deep golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and allow the bread to rest in the pan for 10 minutes. Transfer to a cooling rack. Slice with a serrated knife and serve warm.
Leave a Reply