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Easy traditional irish soda bread – rustic, crusty, no-yeast loaf with a dense tender crumb
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Traditional Irish Soda Bread

This Easy Traditional Irish Soda Bread is a rustic, no-yeast loaf made with just four simple ingredients. With its thick golden crust and dense yet tender crumb, this authentic Irish staple comes together quickly thanks to the reaction between buttermilk and baking soda—no kneading or rising required. Perfect for St. Patrick's Day or any day you crave hearty, homemade bread. For another comforting Irish classic, try our Slow Cooker Corned Beef and Cabbage.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Bread, Side Dish
Cuisine: Irish
Keyword: irish soda bread recipe, no-yeast bread, traditional irish soda bread
Servings: 10 slices
Calories: 210kcal
Author: Angela

Equipment

  • Cast-Iron Skillet or Baking Stone For a preheated, crusty baking surface.
  • Large Mixing Bowl For mixing the dough.
  • Sharp Knife For scoring the loaf.

Ingredients

  • 4 cups all-purpose flour (plus extra for dusting)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.75 cups full-fat buttermilk
  • 1 tbsp cold butter (optional, for a richer crumb)

Instructions

  • Preheat oven to 425°F (220°C). Place a cast-iron skillet or baking stone inside the oven to heat.
  • In a large bowl, whisk together flour, baking soda, and salt. If using butter, rub it into the flour with your fingertips until incorporated.
  • Make a deep well in the center of the dry ingredients. Pour in the buttermilk all at once. Using a 'claw' hand, stir gently from the center outward until a shaggy, sticky dough forms.
  • Turn dough onto a lightly floured surface. Gently shape into a round disk about 1.5 to 2 inches thick. Do not knead.
  • Transfer dough to the preheated skillet or a baking sheet. Use a sharp knife to cut a deep 'X' across the top, extending to the edges.
  • Bake for 30-35 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom. Cool on a wire rack.

Notes

Pro Tips: The reaction between buttermilk and baking soda starts immediately – work quickly and get the bread into the oven as soon as possible. Use fresh baking soda and real buttermilk for the best rise. The dough should be slightly sticky; resist adding too much extra flour. For a crustier loaf, preheat a cast-iron skillet or baking stone in the oven. The loaf is done when it sounds hollow when tapped on the bottom.