Traditional Irish Soda Bread
This classic Irish soda bread recipe is simple, quick, and full of rustic charm. Easy to prepare in under an hour, it pairs beautifully with soups, stews, butter, or cheese. In Ireland this loaf is also known as a bastable cake, named after the cast pot it was traditionally baked in. The deep cross cut into the top helps divide the loaf into quarters for quick serving. For best results, consider making two smaller loaves rather than one large one. The recipe below yields a smaller loaf; larger traditional baker’s quantities are provided later in the article.
Regional variations: Regional recipes differ across Ireland. One common variation adds a tablespoon of black treacle (molasses), which enriches the crust and adds depth of flavor.
Irish Soda Bread Recipe
Work quickly so the dough goes into a preheated oven without delay.
Ingredients
- 200 g wholemeal bread flour
- 140 g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda (baking soda)
- 290 ml buttermilk
- (optional) 1 tbsp black treacle
Method
Preheat the oven to 200°C (about 400°F).
Sift the flours into a large bowl, add the salt and bicarbonate of soda, and mix thoroughly.
Mixing the flour and buttermilk to make the Irish soda bread dough
Make a small well in the center of the dry ingredients and pour in the buttermilk. Using a wooden spoon, mix quickly to form a soft dough. If using black treacle, stir it into the buttermilk before adding or mix it into the dough now. If the dough seems too stiff, add a splash of milk—be careful not to make it wet or sticky.
Turn the dough onto a lightly floured surface and knead gently for a short time. Hold one corner of the dough with a hand and push it away with the other, a few inches at a time; then fold it back, turn a quarter, and repeat. Add a little extra flour if needed so the dough remains silky rather than sticky.
The Irish soda bread dough after kneading and ready to bake
Shape the dough into a round, flatten the bottom slightly, and place it on a lightly floured baking sheet. Dust the top with a little flour and cut a deep cross into the top with a sharp knife—don’t press down too hard. Bake for about 30 minutes, or until the loaf sounds hollow when tapped. Cool on a wire rack for about 30 minutes before serving.
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IRISH SODA BREAD / BASTABLE CAKE
Irish soda bread remains a staple across the country. It is traditionally made in white or brown (whole-wheat) versions and was once cooked in a bastable oven—a lidded pot with short legs used at the hearth. In some regions of west Cork it is still called Bastable Cake.
IRISH SODA BREAD – BAKER’S RECIPE
3 lb (1.5 kg) plain flour, 3/4 oz (20 g) bicarbonate of soda, 1 1/4 oz (38 g) cream of tartar, 3/4 oz (20 g) salt, 4 oz (125 g) butter, 1/2 oz (15 g) sugar, 2 lb 12 oz (1.3 kg) buttermilk.
Sift the dry ingredients and rub in the butter. Add the buttermilk and mix lightly without overworking. Divide into 1 lb (500 g) pieces, form into rounds and flatten slightly. Place on a greased baking sheet or into greased and floured hoops. Brush with a brine made from 1 oz (30 g) salt dissolved in 625 ml water, dust heavily with flour, and cut a cross into the tops without separating. Bake at 230°C (440°F).
WHITE SODA BREAD
1 1/2 lb (750 g) plain flour, 1/2 pint (300 ml) buttermilk, sour milk, or fresh milk. If using fresh milk, add 1 tsp cream of tartar to the dry ingredients. Also: 1 tsp bicarbonate of soda and 1 tsp salt.
This makes one large loaf or two small ones. Mix the dry ingredients and make a well in the center. Add milk in larger quantities and stir quickly with a wooden spoon to form a thick, loose dough—add a little more milk if the mixture is too stiff. With floured hands, shape into a circle about 4 cm (1½ in) thick, place on a baking sheet, and score a large cross with a floured knife to ensure even cooking. Bake in a moderately hot oven (around 200°C / 400°F) for about 40 minutes. Test the center with a skewer. Wrap in a clean tea towel to keep it soft.
BROWN SODA BREAD
Use the white soda bread method but substitute 1 lb (500 g) whole-wheat flour and 1/2 lb (250 g) plain flour. Slightly more milk may be required. For a richer crumb, add 1 tbsp melted butter. Allow the loaf to cool and set completely—typically 4–6 hours—before cutting.
TREACLE SODA BREAD
Treacle (molasses) soda bread is a popular variation. Make as for white soda bread but heat 2 tbsp black treacle with the milk and add 2 tbsp sugar to the dough. Optionally fold in about 180 g (1 cup) sultanas for a fruity version.