Recipe

Simple Soda Bread Recipe

A juicy, tender Irish-inspired soda bread with a crisp crust and zero yeast. Mix, shape, bake, and slice into warm comfort in under an hour.

By Matt Campbell

•

4.8

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Soda bread is the kind of recipe that feels like a magic trick you are allowed to pull off on a Tuesday. No yeast. No kneading. No waiting around like you are babysitting dough. Just a quick stir, a gentle shape, and the oven does the rest.

This version is all about that juicy, tender crumb with a crisp, browned crust. It is Irish-inspired and a little more tender than the lean, traditional style. The secret is simple: cold buttermilk, a light hand when mixing, and pulling it from the oven before it dries out. You get a loaf that slices like a dream, loves butter, and does not need a single excuse to show up next to soup.

Why It Works

Quick rise without yeast: Baking soda reacts with buttermilk for fast lift and a tender interior.
Juicy and soft, not dry: A slightly wetter dough plus the right bake time keeps the crumb moist and sliceable.
Crisp edges and a rustic crust: High heat sets the loaf fast for that crackly, bakery-style exterior.
Low drama technique: Mix just until combined. Overworking makes it tough, and we are not doing that today.

Pairs Well With

Creamy Tomato Soup
Cozy Beef Stew
Simple Breakfast Plate
Whipped Honey Butter

Storage Tips

Soda bread is best the day it is baked, but you can absolutely keep it tender for a couple days with the right move.

Room temperature

Let the loaf cool completely.
For a softer crust, wrap tightly in foil or place in a zip-top bag.
For a crisper crust, wrap in a clean towel for the first day, then switch to a bag or foil.
Store at room temp for up to 2 days.

Refrigerator (only if your kitchen is very warm)

Fridge can dry bread out, so wrap it well.
Warm slices in a toaster or a 300°F oven for a few minutes to bring it back.

Freezer

Slice the loaf first, then freeze slices in a bag with the air pressed out.
Freeze up to 2 months.
Toast from frozen or thaw at room temp, then warm.

Common Questions

Can I make soda bread without buttermilk?

Yes. For a reliable homemade substitute, mix 1 3/4 cups milk with 1 3/4 tablespoons lemon juice or white vinegar. Let it sit 5 to 10 minutes, then use it like buttermilk. Real buttermilk gives the best flavor and tenderness, but the swap works.

Why cut a cross on top?

It helps the loaf expand evenly and bake through the center. Also, it gives you those extra crisp ridges, which are basically the best bites.

How do I know when it is done?

Look for a deep golden crust and an internal temperature around 195 to 205°F. If you do not have a thermometer, tap the bottom. It should sound hollow.

My soda bread turned out tough. What happened?

The usual culprit is overmixing or overhandling. Stir just until the flour disappears, then shape gently. Also make sure your baking soda is fresh.

My loaf is dry or crumbly. How do I fix that?

Dry soda bread usually comes from too little buttermilk or a slightly long bake. Next time, keep the dough soft and a little sticky, and start checking at the early end of the bake window. Wrapping the fully cooled loaf will also help it stay tender.

Why is the center dense?

A dense center can happen if the baking soda is old, the dough is handled too much, or the loaf is shaped too tall. Use fresh baking soda, keep mixing gentle, and pat the round to about 1 1/2 inches thick so it bakes through evenly.

Can I add raisins or herbs?

Absolutely. Add-ins work best with a light touch. Stir them into the flour mixture after rubbing in the butter, then add the buttermilk. Fold in 3/4 cup raisins for a sweet loaf, or add 1 to 2 tablespoons chopped herbs plus a little black pepper for savory. Keep add-ins modest so the bread still bakes evenly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Whisk (or fork) for dry ingredients
Rubber spatula or wooden spoon
Baking sheet or cast-iron skillet
Parchment paper (optional but helpful)
Sharp knife or bench scraper (for scoring)
Wire rack for cooling

The first time I made soda bread, I expected a dry brick. You know, emergency bread energy. Instead, I pulled out this golden round with a crackly crust, sliced it too early because I have no patience, and watched butter disappear into the crumb like it had somewhere important to be. Now it is my go-to when I want fresh bread without a whole project. It is the loaf I make when friends swing by, when soup is on the stove, or when I just need a win that smells like a bakery and takes basically zero planning.

Simple Soda Bread Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 slices

Ingredients

3 1/2 cups all-purpose flour, plus more for the counter
1 1/2 teaspoons baking soda
1 1/4 teaspoons fine salt
2 tablespoons sugar (optional, helps browning and tenderness)
4 tablespoons cold unsalted butter, cut into small cubes
1 3/4 cups cold buttermilk, plus 1 tablespoon extra if needed
1 tablespoon melted butter (optional, for brushing after baking)

Optional add-ins (choose one):

3/4 cup raisins or currants
1 tablespoon caraway seeds
1 to 2 tablespoons chopped fresh chives or rosemary

Instructions

Heat the oven. Arrange a rack in the center and preheat to 425°F. Line a baking sheet with parchment or use a cast-iron skillet (parchment works there too).
Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, salt, and sugar (if using).
Cut in the butter. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits left. Those little butter pockets are tenderness insurance.
Add any mix-ins (optional). If using raisins, caraway, or herbs, stir them into the flour mixture now so you do not have to overmix the dough later.
Add buttermilk, gently. Pour in the cold buttermilk and stir with a spatula or wooden spoon just until the dough comes together. If it looks dusty, add up to 1 tablespoon more buttermilk. The dough should be soft and a little sticky, not dry.
Shape without overworking. Turn the dough onto a lightly floured counter. With floured hands, pat it into a round about 1 1/2 inches thick. Do not knead. A few quick folds (2 to 3) are fine if it is shaggy, but stop while it still looks relaxed. A bench scraper can help you fold gently without adding extra flour.
Score the top. Transfer to your baking sheet or skillet. Use a sharp knife to cut a deep cross on top, about 1/2 inch deep.
Bake. Bake for 35 to 45 minutes, until deeply golden and the center reads 195 to 205°F. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
Finish and cool. Optional: brush with melted butter for a softer, glossy crust. Cool on a rack for 20 minutes before slicing. Warm is great. Straight-from-the-oven hot makes it gummy, so give it a minute.

Nutrition information is estimated.

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