Bread / Recipe

Irish Soda Bread Recipe

This quick and Easy Irish Soda Bread Recipe is made without yeast and requires only a handful of basic pantry ingredients. Toast it up and server it with jam!

Soda Bread | Irish Soda Bread Recipe -

You know it’s the end of the world when you’re out of bread and need to make a quick and simply Irish Soda Bread. Well, it’s like that in my house. If there is not fresh bread, or even sliced bread, in my house it’s literally the end of the world. Bread is what keeps our family running in the morning (I’m being serious). Some toasted bread (including soda bread), butter, and jam goes with everyone’s breakfast.

Today, we were out of bread. It was about 6:45 in the morning and I discovered that there was no bread (gasp). I was not going anywhere that early in the morning just to go buy some bread. So, I did what my mother wouldsometimes rarely do when we ran out of bread. Bake some more. I wasn’t going through the agony of letting my dough rest or making a bread that would require a two or three hundred dollar Le Creuset dutch oven just to bake in. We’re poor here. We can’t afford that expensive stuff! Yet.

So, I went to one of the easiest bread recipes to make (and it doesn’t require yeast!)- Irish soda bread, or as some people like to call it soda bread, or spotted dog (Oh, I know, there’s another name too, but I like to keep it PG here). Didn’t get my joke? Keep thinking.

This recipe is actually the first Irish soda bread recipe that I have ever made, and it’s been a go-to for years. After making plans to celebrate St. Patrick’s day with my step-father’s family, I volunteered to bring the soda bread.

I thought that day would be a big mistake since I had to slave in the kitchen to make several loaves of Irish soda bread, but the soda bread came together rather quickly and tasted amazing.

Now, let’s get straight to the recipe:

Yield: Makes 2 Loaves, Serves 8

Irish Soda Bread Recipe

Irish Soda Bread Recipe |

This Irish Soda Bread is best served warm and toasted with a little bit of butter and jam. Also, please note that this recipe makes two (yes, 2!) loaves of soda bread. You can halve the recipe, if desired. It's a lot of soda bread, but this is made, generally, to share with a relatively large group of people.

If you don’t have buttermilk on hand, just place 1 cup of milk in a bowl, add 1 tablespoon of vinegar to the milk and let it stand for 10 minutes without doing anything. I know, you’ll feel like stirring the milk or something, but just be patient. Those ten minutes are so worth the wait. Trust me.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 4 cups / 480 g all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine-grain sea salt
  • 2 tablespoons light brown sugar, packed
  • 2 cups / 475 ml buttermilk


  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. Sift the flour, baking soda, salt, and sugar together in a large bowl.
  3. Slowly pour in the buttermilk. You may not need all 2 cups of the buttermilk (you may have a couple tablespoons left, so just discard any extra). After the buttermilk is poured in, mix with your hands until a dough is formed. DO NOT let the dough rest!
  4. Evenly divide the dough into two (if you halved the recipe, don’t divide it at all).
  5. On a floured surface, knead the dough ball for a minute or two until it is somewhat smooth. Form it into a ball making sure that the seam is on the bottom. Repeat this step with the other dough ball.
  6. Place both dough balls on parchment-lined baking sheet.
  7. Cut a deep cross (not all the way through the dough, just about ¼ way through the dough) on the top of both dough balls using a sharp knife.
  8. Bake for about 34 minutes, until the top is well browned, the center of the cross doesn’t give, and when you turn the dough upside down and “knock” on it, it should sound hollow.
  9. Cool for a couple minutes before slicing the bread.
  10. Spread with room temperature butter and jam, and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 253Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 566mgCarbohydrates: 51gFiber: 2gSugar: 6gProtein: 8g


  • Rik
    March 5, 2011 at 1:46 am

    I just whipped this up today when I was bored and good LORD is it delicious! Thank you so much for this recipe! <3

  • Allen
    December 18, 2011 at 8:13 pm

    I halved the recipe and 400ºF is burning the loaf as early as 14 minutes in. It’s blushing golden now. I’ve turned it down to 300, so maybe it should turn out. Suggestion?

  • Lawrence
    May 26, 2015 at 6:19 pm

    Can I sub almond milk? Not to be wonky, but I just don’t keep milk in the house.

    • Kamran
      May 27, 2015 at 2:05 am

      Hi Lawrence, I suspect that would work; just make sure you add about 2 tablespoons of vinegar / lemon juice to the almond milk and let it sit as instructed in the recipe. You need the acidity in order for the baking soda to react properly.

  • cathy T
    July 21, 2019 at 12:49 pm

    I just made your bagel recipe & am in heaven. Delicious with sea salt & onion for the toppings


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