Description
Traditional Irish Soda Bread is a quick bread made with simple pantry ingredients like flours, baking soda, salt, butter, and buttermilk. This bread boasts a tender crumb with a slightly dense texture, similar to a biscuit interior, and a golden, crispy crust. Perfectly baked in a covered Dutch oven, it offers a comforting taste ideal for serving warm with salted butter, jam, or alongside classic Irish breakfasts.
Ingredients
Scale
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
Wet Ingredients
- 2 tablespoons unsalted butter, melted and cooled
- 1¾ cups low-fat buttermilk
Instructions
- Preheat Oven. Move the oven rack to the lower third position and preheat your oven to 450°F (232°C) to ensure even baking and a crispy crust.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the unbleached all-purpose flour, whole wheat flour, baking soda, and kosher salt until thoroughly combined.
- Add Wet Ingredients. Pour in the melted and cooled unsalted butter along with the low-fat buttermilk. Use a rubber spatula to gently mix the ingredients until just incorporated into a dough.
- Knead Dough. Lightly flour your hands and knead the dough directly in the bowl for about one minute to bring it together without overworking it, maintaining a tender texture.
- Shape and Score. Shape the dough into a round ball and place it on a piece of parchment paper. Lightly sprinkle the top with flour and score an X on the surface with a sharp knife to help the bread expand during baking.
- Prepare for Baking. Using the parchment paper, carefully lower the dough ball into a round Dutch oven. Cover it with the lid to create steam and promote a soft interior with a crusty exterior.
- Bake Covered. Bake the bread covered for 40 minutes, allowing it to rise and develop a tender crumb.
- Bake Uncovered. Remove the Dutch oven lid and continue baking for an additional 10 minutes, or until the top turns golden brown to your preference.
- Cool. Carefully lift the baked soda bread out of the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely.
- Slice and Serve. Once cooled and safe to handle, transfer the bread to a cutting board, slice it, and serve warm with softened salted butter, jam, or alongside eggs and corned beef hash for a classic combination.
Notes
- Irish Soda Bread is traditionally a quick bread made without yeast, relying on baking soda and buttermilk for leavening.
- The bread has a mild, comforting flavor and a soft, biscuit-like texture inside.
- For best results, serve warm with salted butter and jam or toasted as part of a hearty breakfast.
- Ensure the butter used is melted and cooled to keep the dough from becoming too warm, which can affect the texture.
- Scoring the top facilitates even baking and gives the bread its classic appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 214 kcal
- Sugar: 2 g
- Sodium: 504 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 8 mg
