Irish Soda Bread

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1.5 cups whole milk buttermilk

Instructions

1. 1

   Preheat your oven to 450°F. Position a rack in the middle of the oven. Line a baking sheet with parchment paper — this prevents the bread's bottom from browning too quickly.

2. 2

   In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt until evenly combined. The baking soda and salt must be fully dispersed throughout the flour so the bread rises evenly.

3. 3

   Pour 1.5 cups of whole milk buttermilk into the center of the flour mixture. Using your hands or a wooden spoon, gently mix until a shaggy, sticky dough just comes together — the texture should be rough and slightly wet, not kneaded smooth. Overworking the dough will make the bread tough.

4. 4

   Turn the dough out onto a lightly floured work surface. Gently shape it into a round loaf about 7 inches across by bringing the edges toward the center and pressing firmly — you want a cohesive ball, not a perfectly smooth one. The dough will still look rustic.

5. 5

   Transfer the loaf to the parchment-lined baking sheet. Using a sharp knife, cut a 1/2-inch-deep cross into the top of the loaf, extending the cuts from edge to edge — this helps the bread cook through evenly and is the traditional Irish soda bread signature.

6. 6

   Place the baking sheet in the preheated 450°F oven. Bake for 30-35 minutes, until the loaf is deep golden brown all over and sounds hollow when you tap the bottom (carefully remove it with tongs to test). The crust should be crispy and the cross should be slightly darker than the rest.

7. 7

   Transfer the bread to a wire cooling rack and let it rest for at least 10 minutes before slicing. This allows the crumb to set so it doesn't crumble when you cut into it. The bread will still be warm and slightly steamy inside, which is perfect.

8. 8

   Slice the cooled bread with a serrated bread knife using a gentle sawing motion rather than pressing down hard — this keeps the crumb tender. Serve warm or at room temperature with butter, jam, or alongside a bowl of Irish stew.

Tools you’ll need

• baking sheet
• parchment paper
• large mixing bowl
• whisk
• wooden spoon
• sharp knife
• wire cooling rack
• serrated bread knife
• kitchen tongs

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