Traditional Irish Soda Bread Recipe (2024)

FAQs

What are the ingredients for Irish soda bread? ›

Flour

Sodium bicarbonate

Salt

Buttermilk

In Ireland, soda bread is often made from stone-ground whole-wheat flour, though white flour versions are available. Stateside, we generally enjoy white soda bread made with all-purpose white flour. In both countries, soda bread is generally shaped into a round.

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.

The original recipe, dating back to 1836, featured four simple ingredients: Flour, salt, (an acid to interact with the Soda), and Bicarbonate of Soda. The acid element initially involved dilute hydrochloric acid, but practicality led to the adoption of sour milk or buttermilk left from butter-making.

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.

Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients.

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

Soda bread

"When people feel unwell after eating bread, they often blame gluten, but many times it's due to a yeast intolerance," says nutritional therapist Lucia Stansbie of foodpowernutrition.com. "Soda bread is a good choice as baking soda is used instead of yeast, causing less bloating."

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.

Other Tips for Baking the Perfect Irish Soda Bread

Do not knead the dough. Handle the dough just enough to form into a ball, then a loaf. Over-handling the dough will make the bread tough.

Should you refrigerate Irish soda bread? ›

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.

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.

Irish soda bread has a couple of other names, too: When we attended a class at the famous Ballymaloe Cookery School in County Cork, Ireland, they made this loaf and called it a Spotted Dog. It's also called white soda bread, American Irish soda bread, or fruit soda bread.

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.

Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.

Irish soda bread is a traditional bread in Ireland that originated in the 1800s. Because of it's simple ingredients and methods, it allowed even the poor to make this bread in a cast iron pot over hot coals. Traditionally the bread does not contain sugar, egg, or butter.

Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of a sodium cation (Na⁺) and a bicarbonate anion (HCO₃⁻).

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!

Branded as Nellie Duncan Irish Soda Bread, it appears to be made in New York, unlike the other local grocery store options. It also contained much simpler ingredients compared to its grocery counterparts: Nine ingredients include flour, water, sugar, soy oil, butter, milk, raisins, baking powder and salt.