This authentic Irish Brown Soda Bread recipe brings a touch of Ireland right to your kitchen table. Rustic, hearty, and incredibly simple, it’s the bread that Irish families have enjoyed for generations, and after one bite, you’ll understand why it’s still beloved today.
Around this time each year, I make it a point to post a recipe or two in honor of my Irish ancestry. In years past, I’ve shared recipes like Champ, Dublin Coddle, and Leek and Potato Soup, along with baked treats like my Irish Currant Scones.
But nothing speaks more deeply to my heart and my heritage than a freshly baked loaf of Irish Brown Soda Bread. This traditional bread that has nourished generations in Ireland is lovingly made from just a few humble ingredients. There’s no yeast and no complicated methods. It’s just flour, baking soda, buttermilk, and perhaps a handful of seeds if you’re feeling adventurous.
Every loaf I bake connects me to the countless Irish grandmothers who came before me, who baked soda bread daily and passed down the recipe like a family heirloom.
Now, if you know anything at all about the Irish, you’ll know we carry a wide streak of superstition within us. That includes the belief that every proper loaf of soda bread must be blessed with a deep cross cut into the top, and each quadrant pricked with a knife to let out the fairies.
And trust me, these fairies are nothing like Tinkerbell. No, indeed. They’re mischievous wee creatures who will wreak havoc in your oven if you don’t take care! So, I always make time to bless my bread, thereby keeping my ancestors proud and the fairies at bay.
As you bake this bread in your own kitchen, I hope you feel a connection to tradition, to family, and to the wonderfully quirky stories that make Irish heritage really special.
Recipe Snapshot
Cuisine: Irish
Cooking Method: Oven
Total Time: 55 Minutes
Servings: 8
Primary Ingredient(s): Whole wheat flour, all-purpose flour, baking soda, buttermilk, butter, egg
Skill Level: Easy
What You’ll Like About This Recipe
- The ingredients and process are both simple and quick.
- It’s made without yeast, and no rising time or kneading is required.
- It’s hearty and wholesome, perfect alongside soups and stews, or just enjoy it warm with plenty of good Irish butter.
Ingredient Notes
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- Whole Wheat Flour and All-Purpose Flour — Traditional soda bread uses Irish wholemeal flour, a coarsely ground whole-grain flour that’s difficult to find in the United States. To achieve a similar texture and flavor, I combine regular whole wheat flour with all-purpose flour. As to brands, King Arthur Flour can always be counted upon for quality products.
- Baking Soda — When baking bread, there must be something to make the bread rise. With soda bread, the rising occurs from the reaction of baking soda with buttermilk, which releases carbon dioxide. Always check the date on the box to make sure your baking soda is fresh.
- Buttermilk — Not only does buttermilk react with the baking soda to create rise in the bread, it also gives a lovely tangy flavor.
- Sunflower Seeds (optional) — The seeds are completely optional but they do add to the texture. Pumpkin seeds or sesame seeds would also work nicely.
- Butter — Butter further enhances the flavor of the bread and helps to achieve the correct texture to the dough. It’s best to have the butter at room temperature so that it easily incorporates with the flour.
- Egg — An egg helps bind the dough and gives it a softer crumb.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Irish Brown Soda Bread
- First, preheat the oven to 425 degrees.
- Next, in a large bowl, sift together the whole wheat flour, all-purpose flour, salt, and baking soda. If you’re using sunflower seeds, add them now.
- Add the butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture looks like coarse crumbs.
- In a separate bowl or measuring cup, lightly whisk together the egg and buttermilk.
- Make a well in the center of the flour-butter mixture and pour in about ¾ of the egg-buttermilk mixture. With your hand, gradually combine the dry and wet ingredients, working from the center outward. Add more of the egg-buttermilk mixture as needed, forming a soft but not sticky.
- Lightly flour the work surface, then turn the dough out onto it. Gently shape the dough into a round that’s about 1½ inches thick.
- Transfer the dough to a baking sheet, then cut a deep cross into the top of the round, pricking each quadrant to let out those mischievous fairies.
- Bake the loaf at 425 degrees for 15 minutes, then reduce the oven temperature to 400 degrees and continue baking for another 30 minutes.
- Check for doneness by tapping the bottom of the loaf. If it sounds hollow, it’s ready!
- Transfer the bread to a wire rack and let it cool slightly before slicing and enjoying it with plenty of creamy Irish butter.
Recipe Tips
- Be careful not to overwork the dough. Think of it as similar to the way you’d mix buttermilk biscuits. Handling it gently results in bread that’s tender, not tough.
- For an evenly baked loaf, be sure the oven is fully preheated before placing the dough inside.
- The deep cross cut into the top isn’t just tradition. It also helps the bread bake evenly by allowing heat to penetrate the center.
- If the bread seems to be browning too quickly, loosely cover it with aluminum foil during the last 10 minutes of baking.
Recipe Variations and Add-ins
While traditional Irish soda bread is wonderful exactly as written, here are a few non-traditional variations you might enjoy trying.
- A few tablespoons of dried currants, raisins, or chopped dried apricots will give the bread a slightly sweeter flavor.
- If you’d like more sweetness, add a tablespoon of honey or molasses to the buttermilk and egg mixture before combining it with the dry ingredients.
- For added heartiness and crunch, add a tablespoon or two of oats or flaxseed along with the flour.
- A small amount of grated sharp cheddar cheese can also be a delicious addition, giving a savory twist to the bread.
Serving Suggestions
- Enjoy warm slices of soda bread slathered with creamy Irish butter topped with homemade strawberry preserves.
- Pair it with other classic Irish dishes, such as my hearty Beef and Stout Pie or Classic Irish Stew.
- Top with sharp cheddar cheese and toast under the broiler until melted then drizzle with hot honey.
- Make open-faced sandwiches with smoked salmon and cream cheese. Or sharp cheddar topped with Kumquat and Dried Cherry Chutney.
How to Store/Reheat
- Irish soda bread is meant to be eaten on the same day it’s baked. However, if you do have leftovers, store the completely cooled loaf wrapped tightly in plastic wrap or aluminum foil at room temperature for up to two days.
- Avoid refrigerating the bread, as this can dry it out quickly.
- To reheat, warm individual slices lightly in a toaster or briefly in a moderate oven until just heated through.
Questions About Irish Brown Soda Bread
A deep cross is traditionally cut into the top of soda bread to help it bake evenly and thoroughly. It also holds cultural significance, symbolically “blessing” the loaf and, according to Irish folklore, letting out the mischievous fairies 🙂.
Yes, but you’ll need to add an acid to create the reaction with the baking soda. As a substitute for buttermilk, combine one tablespoon of vinegar or lemon juice with each cup of milk. Let it sit for about 10 minutes before using in the recipe.
Usually, this happens if the dough was overworked or the baking soda was not fresh enough. Gently mix the dough until it just comes together, and always check that your baking soda hasn’t expired.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Irish Brown Soda Bread
Ingredients
- 1 ¾ cups whole wheat flour
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons sunflower seeds (optional)
- 2 tablespoons softened butter
- 1 egg
- 1 ⅔ cups buttermilk
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl, sift together both the flours, salt, and baking soda. Add the seeds if using them.1 ¾ cups whole wheat flour, 1 ¾ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 3 tablespoons sunflower seeds
- Add the butter to the flour and seed mixture. Using just your fingertips, rub the butter into the flour until it resembles coarse crumbs.2 tablespoons softened butter
- In another bowl or measuring cup, lightly whisk the egg together with the buttermilk.1 egg, 1 ⅔ cups buttermilk
- Make a well in the center of the flour and butter mixture and pour in approximately 3/4 of the buttermilk and egg mixture. Using your hand, bring the dry and wet ingredients together. Work in a circular motion beginning in the center and bringing in flour from the sides of the bowl. Add more of the buttermilk if needed to make a soft but not sticky dough.
- Lightly flour your work surface and turn the dough out. Gently shape the dough into a round about 1 1/2 inches thick.
- Transfer to a baking sheet. Cut a deep cross in the top of the dough round and prick each quadrant with the point of a sharp knife.
- Bake for 15 minutes. Turn the oven down to 400 degrees and continue baking for an additional 30 minutes.
- To test whether the loaf is done, tap it on the bottom. If it sounds hollow, it’s ready.
- Place on a wire rack to cool.
Notes
- Irish soda bread is meant to be eaten on the same day it’s baked. However, if you do have leftovers, store the completely cooled loaf wrapped tightly in plastic wrap or aluminum foil at room temperature for up to two days.
- Avoid refrigerating the bread, as this can dry it out quickly.
- To reheat, warm individual slices lightly in a toaster or briefly in a moderate oven until just heated through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 11, 2014. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
So good. My first time making soda Bread….Very nice
Glad you liked it!
What a welcome variation of “Irish Soda Bread”, since my family & I love the flavor of whole wheat. I’ll plan to make this bread on St. Patrick’s Day, along with our usual (flat cut) “Slow Cooker Corned Beef & Cabbage”. I’m not clear on which ‘seeds’ (optional) you are alluding to in this recipe, ….perhaps Fennel or Caraway seeds? Please specify.
Here’s an Irish Blessing for you & your family: “May the road rise to greet you; May the wind be always at your back. May the rain fall softly upon your fields; the wind blow soft upon your face; and until we meet again, ….may God hold you in the palm of His hand. Have a Blessed St. Patrick’s Day!
your bread rose very high. Looks delicious. I make brown bread very often and your recipie is different to mine so I am going to try it.
Thank you for posting.
Hope you enjoy it, Deirdre.
Well I happen to love bread in all it’s forms so I know I’ll enjoy! I love how simple the ingredients are, i’ll have to try this one soon! :)
I hope you enjoy it, Christina. It’s one of the easiest breads in the world to make.
Well, top o’ the mornin’ to ya.
I happen to have all of those ingredients handy, and plan to give this a go tonight.
Miss P
Try it! The Irish in you (and I *know* you have some) is gonna love it.