This might be the easiest no-yeast homemade bread you’ll ever make—and so tasty! It’s ready in an hour, and you can cut it warm and it won’t get all pasty like regular bread. Eat it almost straight from the oven, toasted with a slab of butter, and to accompany soups and stews. In this post, you'll find my tips and a short video to guide you.
4-ingredient bread
It's plain with a straightforward flavor, simpler than the other soda bread recipes in this blog: the slightly sweet soda bread with raisins or currants or the whole wheat Irish brown bread.
If you wonder what soda bread is exactly, it's a bread that uses baking soda as the leavening agent. This makes it quick and easy, as it doesn't need to rise.
It renders a different type of crust and crumb than what we're used to with yeasted breads.
Growing up, I ate this bread regularly, not just for St. Patrick's Day. Just like this simple Irish apple cake, which was probably the most requested recipe back then.
FAQ
Soda bread uses baking soda and buttermilk as leavening agents, unlike traditional bread, which uses yeast to rise. The result is a rustic yet surprisingly tender crumb.
Ready in 1 hour: the longest part is baking, but since it can be cut (and eaten!) while still warm, the time frame is considerably less than with regular yeast bread.
It's a simple flavor, not too complex, a cross between a biscuit and a country bread, especially with the recipe posted here that has only four ingredients.
Flavorings: You can add herbs (I like thyme), spices (caraway seeds are traditional), or even some grated cheese to the dough.
It's best eaten the day it's baked, preferably during the first few hours, as it tends to dry out quickly. But you can freeze it for several weeks, well wrapped and sliced (my recommendation), or keep it at room temperature for a few days tightly wrapped in plastic or an airtight container.
This simple Irish soda bread recipe hails from my Irish great-grandmother and doesn't use an egg.
It was a list of ingredients with no definite measurements, so it took several attempts to get a rustic bread with the tender crumb I wanted. Like the scones recipe she also handed down, nobody in the family could replicate her recipe—or so they thought.
But here it is, and it’s so good!
Step-by-step video
Ingredient Notes
Making this recipe takes four simple ingredients; they're all important.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Baking soda: It’s called soda bread for a reason, which means this ingredient is essential to make the bread rise, so make sure it’s active and working. If in doubt, put a half teaspoon in a little water. It should foam or bubble immediately. If it doesn't, buy fresh, and don't use the old for baking.
- Buttermilk: This acid ingredient will counteract the baking soda's metallic flavor (a chemical reaction). For example, if you use whole milk, the bread will rise, but the flavor will be more metallic. I did that years ago, and it was not good. What if you don't have buttermilk? You can prepare homemade buttermilk since it's so quick and easy (see the Notes section in the recipe card at the end of this post) or buy buttermilk powder and prepare it as needed.
- Flour: All-purpose or bread flour can be used. Flour compositions vary worldwide, and I have used half cake flour and half bread flour with very good results.
Important tip
Before you start, have all the ingredients measured and ready and the oven preheated. This bread requires a quick mixing, and the sheet should be popped in the oven immediately after scoring the top.
How to make soda bread
Making this quick bread is very easy. Just follow my tips and instructions, and you'll master it in no time!
You need a bowl, a spoon (I use a wooden one) and a kitchen knife or bread razor to score the top.
- Dry ingredients: sift the flour with salt and baking soda in a large bowl. It's important to sift the soda as it can be clumpy and won't dissolve during baking.
- Add the buttermilk to the flour mixture above, all at once. Mix with a wooden spoon just until it's all moistened. Don't overmix or beat the mixture.
- Form the loaf: Place the shaggy mass on a lightly floured surface and sprinkle with extra flour.
Fold it onto itself a couple of times until you have a round loaf that holds together but is not smooth or firm. This is important.
The bread will be tough if you overwork the dough or add flour until it's firm. Transfer the dough to a lightly floured baking sheet.
- With a sharp knife, make a cross on the bread dough. Don't make it too deep, or it will blossom too much during baking and be too crusty; about ¾ of an inch deep is fine. Since the dough is wobbly, the cut will not be perfect, which is fine.
Baking soda bread
- Oven temperature: Make sure the oven is preheated at the specified temperature (high temperature). This is important because it needs that first heat boost to rise well.
- Color: It will bake to a beautiful golden brown. If the top is browning too quickly, cover it with aluminum foil and keep baking until it's done.
- When is the bread done? Don't guide yourself only by the color of the crust as this traditional Irish soda bread needs to be fully baked inside and that doesn't necessarily correlate. So, carefully lift the center with a fork and check that there are no wet parts, similar to what I recommend when making a cobbler with a biscuit topping.
- Cast-iron skillet: This is another way to bake this quick and easy bread.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the needed equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- No substitutions! All the ingredients are necessary for the best results.
- Sift the baking soda: it tends to harden and clump during storage, so sifting it before adding it to the flour will ensure it's well integrated. This is very important, so don't skip it.
- Don't overwork the dough: This is another important step, as it doesn't need to be kneaded but formed into a loose ball. If you mix it or knead it a lot, it will develop the gluten in the flour and toughen the baked bread.
- Eat it the day it's baked, preferably within the first hours. I strongly recommend this. This no-yeast bread hardens quickly. If you want to freeze it, do so while still barely warm and wrap it well in plastic and then foil. I also recommend slicing it first to have individual toast whenever you want.
- What to serve with soda bread? Use it as a side dish for stews, chilis, cottage or shepherd's pie, with Irish corned beef and cabbage dishes, or for breakfast with a slab of butter and jam.
- Flour mixture: You can use part whole-wheat flour (make sure it's superfine for the best texture), about ⅓ of the total amount. I use all-white flour (all-purpose or bread), but adding some whole wheat is also traditional with this type of bread.
Related recipes you might like:
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Simple Irish Soda Bread (4 ingredients)
Ingredients
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 ¼ teaspoons baking soda
- 2 cups buttermilk, see Notes below for making it at home
Instructions
- Preheat the oven at 425°F (220°C).
- Have ready a baking sheet dusted with flour.
- Stir together 4 cups all-purpose flour, 1 ½ teaspoons salt and 1 ¼ teaspoons baking soda in a large bowl.
- Add 2 cups buttermilk and stir with a wooden spoon or fork until it's all moistened. This is quick; several strokes and that's it. We don't want to overwork the dough.
- Flour lightly the counter and dump this shaggy mass.
- Sprinkle the top lightly with flour and bring it all together, folding it quickly onto itself, and forming it into a loose, flabby ball. It's sticky and wet but you don't need to knead it. If you add too much flour it will be tougher after it's baked, especially the crust. So don't be tempted to make it into a smooth ball, it's meant to be rustic.
- Place it in the prepared pan (I find it easier with the help of a spatula or dough scraper).
- Slash the top making a cross pattern, cutting it about half-inch deep, and immediately place the baking sheet in the oven. Baking soda starts acting when you add liquid, so you want to start baking the bread as soon as possible.
- Bake for 10 minutes and turn the oven temperature down to 375°F (190°C).
- Continue baking for 35 to 40 more minutes, until it's golden and firm to the touch. You can open it slightly, carefully lifting the top with a fork, and make sure it's completely baked inside because it turns golden after 20-30 minutes but, usually, the crumb inside is still raw, so make sure. You can cover the top with a piece of aluminum paper if it's browning too quickly but you need to bake it longer. Also, turn the bread over and tap with your knuckles, it should make a hollow sound when fully baked.
- Let cool on a wire rack for 15 minutes before slicing.
- Eat warm or at room temperature. It's best eaten the same day it's baked (first few hours preferably).
Kiva says
I found this recipe to be so well explained and user friendly! I made my loaf tonight & added red pepper flakes for a bit of spice. It turned out beautifully!
Andrea says
Could you share the link for the video please? I'd like to copy it so I can show my students but there is no link and it will not play on my smart board. I need the actual link. Please.
Paula Montenegro says
Hi Andrea! Let me see what I can do because the link is uploaded through a playlist.
Can you check if this link works? https://vintagekitchennotes.com/irish-soda-bread-recipe/#wprm-recipe-video-container-26967
This is the youtube shorts link https://youtube.com/shorts/P08NHU9ec5A
Anonymous says
Thank you, that link worked!!
Andrea says
That link worked! Thank you!
Emily V says
Great for a last minute bread to go with soup. Threw some rosemary in it and some Parmesan on top. Chef's kiss
Paula Montenegro says
Love those flavorful extras Emily!
Kiva says
Ooooh, I bet rosemary would be so yummy in it!!! Great idea!
Nancy says
So easy and so very good. It “grew” in the oven and one loaf was plenty for four adults. It went well with the Irish stew I made.
Thank you for posting this recipe.
Christina says
Can I make this with gluten free flour?
Paula Montenegro says
Hi Christina, I never tried it, so can't say for sure how it'll turn out.
Christina Pickard says
This is almost exactly my Dublin-born Mother's recipe. Yum! She added currents or raisins. And the next day, it makes scrumptious toast. Thanks
Paula Montenegro says
Thanks for letting me know Christina! I do love currants, so will try it next time. Have a great weekend.
Mara says
Great recipe, Paula! I lived in Ireland for 15 years, and this is the closest I found adapted to all-purpose flour. Thanks :))
Paula Montenegro says
Hi Mara, so happy to hear that! Thanks for letting me know.
Maria says
First time making or eating Irish Soda Bread. I cannot get over how easy it was, and even better, the taste. It us exactly like a good loaf of artisan bread. I will be making this constantly.
Paula Montenegro says
So glad you like it Maria! I completely agree with you and make it all the time also.
Emma says
Made this yesterday for St Patrick’s Day and it turned out absolutely perfect and it was my first time baking bread. I used oat milk and white vinegar for the buttermilk. The bread was amazing with butter and cheese! Thanks for the recipe!!
Paula Montenegro says
SO happy to hear that Emma! And great to know that it works with alternative milks. Have a great week!
Melissa J Johnson says
Perfect!
Paula Montenegro says
Thanks Melissa!
Maureen says
I spent most of Nov 2019 in Ireland where my paternal grandfather was from. You can have Irish Soda Bread all over & it is so delicious. This recipe is very similar to that bread except that in Ireland it's generally made with whole wheat flour. This recipe & the bread in Ireland are nothing like the sweet version sold in the US around St Patrick's Day! Thanks for your recipe.
Paula Montenegro says
You're right Maureen, most recipes add whole wheat flour. I do have to add that variation to the recipe. The other version is more a scone than a bread in my opinion. Have a great St. Patrick's day!
Bub says
Can you put raisins in this recipe?
Paula Montenegro says
You can, maybe 1/3 cup.
Nuna Harrington says
You can also soak the raisins in Irish whiskey
Kristina C Corra says
I love Irish soda bread, and I've always felt like I couldn't make it the right way. And they never taste the same so my fingers are crossed that this will be my to go too Irish Soda Bread. Thanks for the recipe.
Paula Montenegro says
Let me know how it goes Kristina!