Irish Soda Bread is a wonderfully simple bread that requires just four ingredients and has countless variations. Everyone seems to have their own take on this lovely, crusty loaf, and this Irish Soda Bread with Grains is mine, and I absolutely love it.
With just 10 minutes of preparation and around 30 minutes in the oven, you can have a warm, crusty, and flavour-packed loaf on the table in under an hour. No proofing, no resting, and no complicated steps – just mix, shape, bake, and enjoy.
Unlike yeast-based bread, soda bread doesn’t require a traditional proofing period. Instead, its rise comes from the reaction between the acidity in the buttermilk and the bicarbonate of soda. Once these ingredients meet, the reaction begins immediately, so it’s important to work quickly and get the dough into the oven while that lift is at its peak.
I’ve been making this bread for quite some time now, and it’s so simple and delicious that it has become my go-to bread, especially when unexpected guests arrive. Simply add all the ingredients to a large bowl, mix until combined, shape into a ball, and pop it into the oven. The result is wonderfully satisfying every single time.
There’s something incredibly comforting about this warm, earthy bread. And when I say warm, I mean more than just fresh-from-the-oven warm, there’s something almost comforting and embracing about it. It practically begs for a thick layer of butter and a steaming bowl of creamy potato soup to dunk it into.
And if you have any left over, it’s just as delicious toasted and generously spread with butter and jam.
Ingredients:
300 g wholegrain flour
250 g strong bread flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp light brown sugar
250 ml buttermilk
Method:
Preheat your oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
In a large bowl, combine all the dry ingredients. Make a well in the centre and pour in the buttermilk.
Mix with a wooden spoon until the ingredients are well combined and no dry flour remains. Continue working the dough by hand for 2-3 more minutes.
Turn the sticky dough out onto a well-floured surface. Sprinkle a little flour over the top and gently work the dough for another minute, shaping it into a ball.
Gently flatten the dough slightly with the palm of your hand. Using a sharp knife, score a deep X across the top, then lightly dust with flour.
Place the loaf in the preheated oven and bake for 30 minutes, or until golden brown and beautifully crusty. The loaf should sound hollow when tapped on the bottom.
Allow to cool completely before slicing.
No Buttermilk? Make Your Own
If you don’t have buttermilk on hand, you can easily make a simple substitute at home. All you need is 250 ml whole milk and the juice of ½ a lemon (about 2–3 tablespoons of fresh lemon juice).
Stir the milk and lemon juice together, then leave the mixture to stand for about 5 minutes. The milk will begin to curdle and thicken slightly—this is exactly what you’re looking for.
Give it a gentle stir, and your homemade buttermilk substitute is ready to use in the recipe.
Tips:
For a beautifully tender loaf with a rustic crust, keep these simple tips in mind:
Don’t overmix the dough. Mix only until the ingredients come together. Overworking the dough can make the bread dense and tough.
Work quickly. Once the buttermilk is added, the bicarbonate of soda begins to react, so shape the loaf and get it into the oven without too much delay.
Expect a slightly sticky dough. Irish soda bread dough should be soft and a little sticky, so resist the temptation to add too much extra flour.
Cut a deep cross on top. Traditionally, a cross is cut into the top of the loaf before baking. It also has a practical purpose, helping the centre of the bread bake evenly.
Check that it’s baked through. The loaf should be beautifully golden and sound hollow when tapped on the bottom.
Let it cool before slicing. Allow the bread to rest on a wire rack for at least 20–30 minutes. This gives the crumb time to set and makes it easier to slice.
Enjoy it fresh. Irish soda bread is at its best on the day it’s baked, served warm or at room temperature with a generous spread of butter.
Enjoy!
Irish Soda Bread with Grains
Ingredients
- 300 g wholegrain flour
- 250 g strong bread flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tbsp light brown sugar
- 250 ml buttermilk
Instructions
- Preheat your oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
- In a large bowl, combine all the dry ingredients. Make a well in the centre and pour in the buttermilk.
- Mix with a wooden spoon until the ingredients are well combined and no dry flour remains. Continue working the dough by hand for 2-3 more minutes.
- Turn the sticky dough out onto a well-floured surface. Sprinkle a little flour over the top and gently work the dough for another minute, shaping it into a ball.
- Gently flatten the dough slightly with the palm of your hand. Using a sharp knife, score a deep X across the top, then lightly dust with flour.
- Place the loaf in the preheated oven and bake for 30 minutes, or until golden brown and beautifully crusty. The loaf should sound hollow when tapped on the bottom.
- Allow to cool completely before slicing.