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Irish Soda Bread

By Groceree

Also known as Brown Soda Bread · Wheaten Bread

A round loaf of wholemeal and plain flour leavened with bicarbonate and buttermilk instead of yeast, marked with a deep cross and baked straight away. Rough, craggy and on the table in about an hour.

Last updated

A round rustic loaf with a deep cross cut into the top and a floury crust, one slice buttered
Servings
Makes 1 loaf
Prep
10 min
Cook
40 min
Total
1 h 5 min

Ingredients

  • wholemeal flour250 g
  • plain flour250 g
  • bicarbonate of soda1 tsp
  • salt1 tsp
  • buttermilk450 ml
  • oats (optional)1 tbsp

Instructions

  1. 01

    Heat the oven to 220°C and dust a baking tray with .

  2. 02

    Mix the , and in a large bowl and make a well.

  3. 03

    Pour in most of the and mix quickly with a fork or your fingers into a soft, sticky dough. Add the rest if dry.

  4. 04

    Tip onto a floured surface, shape gently into a round about 5 cm high — do not knead — and lift it onto the floured tray.

  5. 05

    Cut a deep cross into the top, almost to the bottom, and scatter with the , if using.

  6. 06

    Bake for 15 minutes, then turn down to 200°C for 25 minutes more, until it sounds hollow when tapped underneath. Cool under a tea towel for at least 15 minutes before slicing.

Notes

  • Work fast and handle it as little as possible. The bicarbonate starts working as soon as it meets the buttermilk.
  • The cross lets the heat into the centre — tradition says it lets the fairies out.
  • Best on the day, thickly buttered.

Nutrition per serving

Calories
220 kcal
Protein
7 g
Carbs
42 g
Fat
2 g

Estimated from the ingredients.

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