Irish Soda Bread Recipe (2024)

FAQs

What makes Irish soda bread different? ›

Irish soda bread is prepared without yeast. Traditionally it has just four ingredients: flour, baking soda, salt, and buttermilk. The baking soda and buttermilk react to cause the dough to rise. In Ireland, soda bread is often made from stone-ground whole-wheat flour, though white flour versions are available.

Flour

Sodium bicarbonate

Salt

Buttermilk

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

While soda bread is most famously attributed to Ireland, it was actually first created by Native Americans. They were the first to be documented using pearl ash, a natural form of soda formed from the ashes of wood, to leaven their bread without yeast. The Irish later discovered and replicated the process.

"Soda bread is a good choice as baking soda is used instead of yeast, causing less bloating." That's not the only health credential of the Irish loaf, says Dr Williamson.

The slices are delicious simply spread with butter, jam, or marmalade. This bread can be toasted, too. Soda bread can be paired with any meal of the day. You can even bake it without the raisins to make a loaf to serve with savory dishes like soup, meat dishes, or to use for sandwiches.

You might have added too much baking soda or baking powder or used self-rising flour. If your bread's texture is dry: You might have added too much baking soda, too little liquid or not baked it at high enough temperature. If your loaf has big holes, lumps or dark streaks.

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

Cutting a Cross on Top of Your Soda Bread Keeps the Devil Out. In the 19th century, it was believed that a cross slashed atop your bread let the devil out while the bread baked. It was also believed that the symbolism can be interpreted as blessing the bread and giving thanks.

Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.

What went wrong with my soda bread? ›

If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

Bake until golden: Transfer to the oven and bake at 425°F until the bread is golden and the bottom sounds hollow when tapped, about 35 to 45 minutes.

Each country has its “national” bread with recipes dating back to their forefathers. Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread. It's common to see the locals pair this famous bread with a bottle of Guinness too.

According to American definition, Soda Bread falls into the “Quick Bread” category. Although you do see Irish versions of Soda Bread with these additions, American versions go further with “add-ins” because we tend to think of soda bread as a breakfast bread or as a snack bread and not as a “daily bread”.

Its origins date back to Native Americans before European colonization. Native Americans made “soda bread” using ash (a forerunner to baking soda) instead of traditional leavening agents like yeast. Soda bread was adopted in Ireland in the 1800s due to increased poverty and hunger after the potato famine.

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

The main difference between sourdough bread and soda bread is in its leavening agent – sourdough bread rises due to the gasses released from yeast and bacteria fermentation, while soda bread rises from the gasses produced during the chemical interaction between baking soda and acids in the dough.

The buttermilk contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts.

What it tastes like. It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.