Nepedia

Irish soda bread

By Nepedia

A tender buttermilk loaf raised with bicarbonate.

One whole cross-topped soda bread loaf cools on a wire rack beside its empty skillet.
Makes
1 round loaf
Heat
205°C
Baking time
45–55 min
Cuisine / style
Ireland; Irish-American family version

Tent if the crust browns early.

Explore variations · 2 →Jump to ingredients & method ↓
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Irish soda bread

Makes
1 round loaf
Heat
205°C
Baking time
45–55 min
Cuisine / style
Ireland; Irish-American family version

Tent if the crust browns early.

Ireland; Irish-American family version · Soda breads

Irish soda bread

A tender buttermilk loaf raised with bicarbonate.

Method

  1. 01 · Prepare

    Before mixing

    Use: Oven; pan

    Preheat; line tray or use seasoned skillet.

    Ready when: Pan ready

    Baker prepares an empty cast iron skillet beside the oven.
    01 PreparePreheat the oven and have the skillet ready before mixing.

  2. 02 · Mix

    Briefly

    Use: Wet; Dry; butter

    Whisk wet separately. Combine dry; rub butter into pea-sized pieces. Fold in wet.

    Ready when: Shaggy dough

    A wooden spoon folds a shaggy soda bread dough in a steel bowl.
    02 MixFold in the wet ingredients briefly to make a shaggy dough.

  3. 03 · Shape

    About 30 sec kneading

    Use: Dough

    Gather on lightly floured surface; knead only to moisten flour. Round; cut a 1.3 cm-deep cross.

    Ready when: Cohesive, not smooth

    Baker cuts a cross into a rough round soda bread dough in a skillet.
    03 ShapeGather into a rough round and cut a cross in the top.

  4. 04 · Bake

    45–55 min

    Use: Loaf

    Bake; tent if browning early.

    Ready when: Centre about 90°C

    A golden soda bread loaf with an opened cross is checked in its skillet at the oven.
    04 BakeBake until the centre is cooked and the crust is golden.

  5. 05 · Cool

    10 min before transfer

    Use: Loaf

    Rest in pan, then rack.

    Ready when: Crust set

    One whole cross-topped soda bread loaf cools on a wire rack beside its empty skillet.
    05 CoolRest briefly in the pan, then let the loaf cool on a rack.

What to look for

StageLook / feel forNeeds attention
MixPea-sized cold butterMelted fat
ShapeMoistened shaggy doughExtended kneading

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Tough crumbOverworked doughSlice thinly; toastMix minimally
Wet centreLoaf too deepContinue baking, tentedUse a broad round shape
Dark topStrong upper heatTent looselyCheck before end time

Optional raisins are omitted. This selected version includes egg, butter and sugar.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
MilkCultured buttermilkNoneAcidic ingredient required
FlourPlain AP, not self-risingNoneSpecified type
IngredientAlternative / ratioAdjust handlingLikely outcome
ButtermilkCold milk plus lemon juice15 mL juice; add milk to 420 mL totalMix before usingAcidifies milk; flavour may be milder
EggOmitLeave out 1 eggNo other source adjustmentSlightly lighter loaf

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Maehashi’s wholemeal blend omits egg, butter and sugar and uses a flatter disc. She reports side-by-side enrichment trials. Her result supports a different loaf, not changing McKenney’s ingredient ratios.

Cook / recipeUseWhat differs
Sally McKenneySally’s BakingGrandma’s Irish Soda BreadSelected formula and method · Adapted family recipeWhite flour; butter; egg; small sugar addition
Nagi MaehashiRecipeTin EatsIrish Soda BreadComparison and minimal-handling guidance · Different family/developer account; independence not auditedWhite/wholemeal blend; no enrichment

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Sally’s Baking

Recipe

Irish soda bread

A tender buttermilk loaf raised with bicarbonate.

How do I make it?

  1. Get ready

    Before mixing

    Heat the oven to 205°C. Line a baking tray or use a seasoned skillet.

    Baker prepares an empty cast iron skillet beside the oven.
    Preheat the oven and have the skillet ready before mixing.

    Ready when: Pan ready

  2. Mix

    Briefly

    Whisk the buttermilk and egg together in one bowl. In another, mix the dry ingredients and rub in the cold butter, leaving pea-sized pieces. Gently mix in the wet ingredients to make a rough dough.

    A wooden spoon folds a shaggy soda bread dough in a steel bowl.
    Fold in the wet ingredients briefly to make a shaggy dough.

    Ready when: Shaggy dough

  3. Shape

    About 30 sec kneading

    Gather the dough on a lightly floured surface and knead for only about 30 seconds, just until the flour is moistened. Shape into a round and cut a cross 1.3 cm deep in the top; the dough need not be smooth.

    Baker cuts a cross into a rough round soda bread dough in a skillet.
    Gather into a rough round and cut a cross in the top.

    Ready when: Cohesive, not smooth

  4. Bake

    45–55 min

    Bake for 45–55 minutes, until the centre reaches about 90°C. Cover loosely with foil if the top browns too early.

    A golden soda bread loaf with an opened cross is checked in its skillet at the oven.
    Bake until the centre is cooked and the crust is golden.

    Ready when: Centre about 90°C

  5. Cool

    10 min before transfer

    Rest in the pan for 10 minutes so the crust sets, then move to a rack.

    One whole cross-topped soda bread loaf cools on a wire rack beside its empty skillet.
    Rest briefly in the pan, then let the loaf cool on a rack.

    Ready when: Crust set

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Tough crumbOverworked doughSlice thinly; toast Mix minimally
Wet centreLoaf too deepContinue baking, tented Use a broad round shape
Dark topStrong upper heatTent loosely Check before end time
Useful recipe notes

Optional raisins are omitted. This selected version includes egg, butter and sugar.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Irish soda bread at a glance

Makes
1 round loaf
Heat
205°C
Baking time
45–55 min
Cuisine / style
Ireland; Irish-American family version

Wholemeal soda bread

Makes
1 loaf, about 12 slices
Heat
200°C conventional
Baking time
45–50 min
Cuisine / style
Ireland
Ireland · Irish soda bread

Wholemeal soda bread

A half-wholemeal loaf with buttermilk, a little butter and egg. Mix it briefly and bake straight away for a close, tender crumb.

Method

  1. 01 · Heat the oven and prepare

    10–20 min

    Use:

    Heat the oven to 200°C conventional and line a 30×40 cm baking tray with baking paper. Weigh the ingredients and keep the egg and buttermilk cold until needed.

    Ready when: The oven is fully heated before wet and dry ingredients meet.

    The cook lines one baking tray beside separate white and wholemeal flour bowls, two small powder dishes and a small butter dish.
    01 PreparePrepare the tray before combining wet and dry ingredients.

  2. 02 · Combine dry ingredients and rub in butter

    3–5 min

    Use: Wholemeal flour; Plain flour; Bicarbonate of soda; Fine salt; Unsalted butter

    Whisk the two flours, sieved bicarbonate and salt together. Rub in the cold butter with your fingertips until it is spread through the flour in small crumbs.

    Ready when: There are no bicarbonate lumps and no large pieces of butter.

    The cook rubs small crumbs between her fingertips above a blue bowl of loose, bran-speckled flour.
    02 Mix DryRub the cold butter into the dry mixture.

  3. 03 · Add egg and buttermilk;shape and cross

    3–5 min

    Use: Beaten whole egg; Cultured buttermilk; Wholemeal flour for dusting

    Whisk the egg with the buttermilk, then stir into the dry mixture just until no dry flour remains. Turn onto a lightly floured worktop, gather gently and shape into a round about 18 cm across and 4–5 cm high. Place on the tray and cut a deep cross almost to the base. Bake immediately.

    Ready when: The dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.

    The cook finishes a deep cross in one low, rough wholemeal round, with the knife at its outer edge.
    03 Mix ShapeGather gently, cut a deep cross and bake straight away.

  4. 04 · Bake until the centre sets

    45–50 min

    Use:

    Bake for 45–50 minutes. If the top darkens before the centre is cooked, cover it loosely with foil and continue. Check the centre through one of the opened cuts with a skewer.

    Ready when: The base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.

    Using two mitts, the cook holds one browned, craggy soda loaf with a deep opened cross on its tray.
    04 BakeBake until the opened cross shows set crumb.

  5. 05 · Cool before slicing

    60 min

    Use:

    Move the loaf to a rack and cool for at least 60 minutes before cutting into slices.

    Ready when: The crumb holds together cleanly and does not release a cloud of steam.

    The cook steadies a rack holding the whole browned soda loaf with its opened cross.
    05 CoolCool on a rack before cutting into slices.

What to look for

StageLook / feel forNeeds attention
Heat the oven and prepareThe oven is fully heated before wet and dry ingredients meet.
Combine dry ingredients and rub in butterThere are no bicarbonate lumps and no large pieces of butter.
Add egg and buttermilk;shape and crossThe dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.
Bake until the centre setsThe base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.
Cool before slicingThe crumb holds together cleanly and does not release a cloud of steam.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The loaf is heavy and tough.The mixed dough was worked too long or waited before baking.Slice thinly and toast once fully baked.Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.The round was too tall or needed more baking.Loosely cover the top with foil and continue until the centre is set.Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.The bicarbonate was unevenly mixed.Discard an unpleasant-tasting portion.Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Storage: Best on the day. Wrap the cool loaf and keep at room temperature for up to 2 days; toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
One browned wholemeal soda loaf and two removed slices show a close, even tan crumb with fine bran speckles.
Wholemeal soda bread with a close, tender crumb.

Recipe

Wholemeal soda bread

A half-wholemeal loaf with buttermilk, a little butter and egg. Mix it briefly and bake straight away for a close, tender crumb.

How do I make it?

  1. Heat the oven and prepare

    10–20 min

    Heat the oven to 200°C conventional and line a 30×40 cm baking tray with baking paper. Weigh the ingredients and keep the egg and buttermilk cold until needed.

    The cook lines one baking tray beside separate white and wholemeal flour bowls, two small powder dishes and a small butter dish.
    Prepare the tray before combining wet and dry ingredients.

    Ready when: The oven is fully heated before wet and dry ingredients meet.

  2. Combine dry ingredients and rub in butter

    3–5 min

    Whisk the two flours, sieved bicarbonate and salt together. Rub in the cold butter with your fingertips until it is spread through the flour in small crumbs.

    The cook rubs small crumbs between her fingertips above a blue bowl of loose, bran-speckled flour.
    Rub the cold butter into the dry mixture.

    Ready when: There are no bicarbonate lumps and no large pieces of butter.

  3. Add egg and buttermilk;shape and cross

    3–5 min

    Whisk the egg with the buttermilk, then stir into the dry mixture just until no dry flour remains. Turn onto a lightly floured worktop, gather gently and shape into a round about 18 cm across and 4–5 cm high. Place on the tray and cut a deep cross almost to the base. Bake immediately.

    The cook finishes a deep cross in one low, rough wholemeal round, with the knife at its outer edge.
    Gather gently, cut a deep cross and bake straight away.

    Ready when: The dough is soft and slightly sticky, with a rough surface. It is not kneaded smooth or left to rise.

  4. Bake until the centre sets

    45–50 min

    Bake for 45–50 minutes. If the top darkens before the centre is cooked, cover it loosely with foil and continue. Check the centre through one of the opened cuts with a skewer.

    Using two mitts, the cook holds one browned, craggy soda loaf with a deep opened cross on its tray.
    Bake until the opened cross shows set crumb.

    Ready when: The base is firm and sounds hollow when tapped. The skewer has no sticky dough, and the opened cross shows set crumb rather than a wet band.

  5. Cool before slicing

    60 min

    Move the loaf to a rack and cool for at least 60 minutes before cutting into slices.

    The cook steadies a rack holding the whole browned soda loaf with its opened cross.
    Cool on a rack before cutting into slices.

    Ready when: The crumb holds together cleanly and does not release a cloud of steam.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The loaf is heavy and tough.The mixed dough was worked too long or waited before baking.Slice thinly and toast once fully baked. Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.The round was too tall or needed more baking.Loosely cover the top with foil and continue until the centre is set. Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.The bicarbonate was unevenly mixed.Discard an unpleasant-tasting portion. Sieve the bicarbonate and whisk it evenly through the dry ingredients.
Useful recipe notes

Storage: Best on the day. Wrap the cool loaf and keep at room temperature for up to 2 days; toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Wholemeal soda bread at a glance

Makes
1 loaf, about 12 slices
Heat
200°C conventional
Baking time
45–50 min
Cuisine / style
Ireland
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Wholemeal flour225 g50%
Plain flour225 g50%
Bicarbonate of soda6 g1.3%
Fine salt6 g1.3%
Unsalted butter25 g5.6%
Beaten whole egg50 g11.1%

Cheddar and onion soda bread

Makes
1 loaf, about 8 portions
Heat
200°C conventional
Baking time
40–45 min
Cuisine / style
Ireland
Ireland · Irish soda bread

Cheddar and onion soda bread

A quick buttermilk loaf with sharp Cheddar and softened onion. Let the onion cool before mixing, and move the shaped dough straight into the oven.

Method

  1. 01 · Soften the onion and cool

    30–35 min

    Use: Prepared onion; Unsalted butter

    Melt the butter in a small frying pan over medium-low heat. Add the onion and cook for 10–15 minutes, stirring often, until soft and lightly golden. Spread on a plate and let cool for about 20 minutes.

    Ready when: The onion is tender with no watery puddle, and is cool before it touches the dough.

    The cook spreads a small portion of tender golden onion on a plate.
    01 Cheddar and onion soda breadCool the softened onion before mixing.

  2. 02 · Prepare the dry and cheese mixture

    5–10 min

    Use: Plain flour; Bicarbonate of soda; Fine salt; Mature Cheddar

    While the onion cools, heat the oven to 200°C conventional and line a 30×40 cm tray. Whisk the flour, sieved bicarbonate and salt together, then stir in all the grated Cheddar.

    Ready when: The leavener is evenly dispersed and the cheese is coated with flour.

    A wooden spoon stirs grated Cheddar through the flour mixture.
    02 Cheddar and onion soda breadCoat the grated cheese with the dry mixture.

  3. 03 · Add cooled onion and buttermilk

    2–3 min

    Use: Prepared onion; Cultured buttermilk

    Stir the cooled onion through the dry mixture. Add the buttermilk and fold together only until the flour is moistened. If a dry patch remains, add an extra teaspoon of buttermilk at a time.

    Ready when: The dough is soft and slightly rough, with cheese and onion spread throughout.

    The cook folds a soft rough cheese-and-onion dough in a blue bowl.
    03 Cheddar and onion soda breadFold gently until the flour is moistened.

  4. 04 · Shape,cross and bake promptly

    2–3 min

    Use: Flour for dusting

    Turn the dough onto a lightly floured worktop. Gather without prolonged kneading and pat into an 18–20 cm round about 4 cm high. Transfer to the tray, cut a deep cross almost to the base and put into the oven immediately.

    Ready when: One broad loaf holds its shape, with four deep sections that can open in the oven.

    A deep cross divides the top of one broad raw soda loaf.
    04 Cheddar and onion soda breadCut a deep cross and bake immediately.

  5. 05 · Bake until the centre sets

    40–45 min

    Use:

    Bake for 40–45 minutes. Shield the top loosely with foil if the cheese browns too quickly. Check the centre through an opened cut with a skewer.

    Ready when: The base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.

    The cook holds one tray with a golden soda loaf and an opened cross.
    05 Cheddar and onion soda breadBake until the centre is set.

  6. 06 · Cool before slicing

    30 min

    Use:

    Transfer to a rack and leave for at least 30 minutes before cutting.

    Ready when: The crumb is set and the loaf is warm rather than steaming hot.

    One whole cheese-and-onion soda loaf cools on a wire rack.
    06 Cheddar and onion soda breadRest the loaf before slicing.

What to look for

StageLook / feel forNeeds attention
Soften the onion and coolThe onion is tender with no watery puddle, and is cool before it touches the dough.
Prepare the dry and cheese mixtureThe leavener is evenly dispersed and the cheese is coated with flour.
Add cooled onion and buttermilkThe dough is soft and slightly rough, with cheese and onion spread throughout.
Shape,cross and bake promptlyOne broad loaf holds its shape, with four deep sections that can open in the oven.
Bake until the centre setsThe base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.
Cool before slicingThe crumb is set and the loaf is warm rather than steaming hot.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The loaf is heavy and tough.The mixed dough was worked too long or waited before baking.Slice thinly and toast once fully baked.Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.The round was too tall or needed more baking.Loosely cover the top with foil and continue until the centre is set.Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.The bicarbonate was unevenly mixed.Discard an unpleasant-tasting portion.Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Storage: Best on the day. Once cool, cover and refrigerate for up to 3 days. Warm slices in a toaster or oven. Freeze individual slices for up to 2 months and thaw in the refrigerator before reheating.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
A round golden soda loaf with one quarter separated beside its matching gap, viewed from above on a wooden board.
One quarter cut from the Cheddar-and-onion soda loaf.

Recipe

Cheddar and onion soda bread

A quick buttermilk loaf with sharp Cheddar and softened onion. Let the onion cool before mixing, and move the shaped dough straight into the oven.

How do I make it?

  1. Soften the onion and cool

    30–35 min

    Melt the butter in a small frying pan over medium-low heat. Add the onion and cook for 10–15 minutes, stirring often, until soft and lightly golden. Spread on a plate and let cool for about 20 minutes.

    The cook spreads a small portion of tender golden onion on a plate.
    Cool the softened onion before mixing.

    Ready when: The onion is tender with no watery puddle, and is cool before it touches the dough.

  2. Prepare the dry and cheese mixture

    5–10 min

    While the onion cools, heat the oven to 200°C conventional and line a 30×40 cm tray. Whisk the flour, sieved bicarbonate and salt together, then stir in all the grated Cheddar.

    A wooden spoon stirs grated Cheddar through the flour mixture.
    Coat the grated cheese with the dry mixture.

    Ready when: The leavener is evenly dispersed and the cheese is coated with flour.

  3. Add cooled onion and buttermilk

    2–3 min

    Stir the cooled onion through the dry mixture. Add the buttermilk and fold together only until the flour is moistened. If a dry patch remains, add an extra teaspoon of buttermilk at a time.

    The cook folds a soft rough cheese-and-onion dough in a blue bowl.
    Fold gently until the flour is moistened.

    Ready when: The dough is soft and slightly rough, with cheese and onion spread throughout.

  4. Shape,cross and bake promptly

    2–3 min

    Turn the dough onto a lightly floured worktop. Gather without prolonged kneading and pat into an 18–20 cm round about 4 cm high. Transfer to the tray, cut a deep cross almost to the base and put into the oven immediately.

    A deep cross divides the top of one broad raw soda loaf.
    Cut a deep cross and bake immediately.

    Ready when: One broad loaf holds its shape, with four deep sections that can open in the oven.

  5. Bake until the centre sets

    40–45 min

    Bake for 40–45 minutes. Shield the top loosely with foil if the cheese browns too quickly. Check the centre through an opened cut with a skewer.

    The cook holds one tray with a golden soda loaf and an opened cross.
    Bake until the centre is set.

    Ready when: The base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.

  6. Cool before slicing

    30 min

    Transfer to a rack and leave for at least 30 minutes before cutting.

    One whole cheese-and-onion soda loaf cools on a wire rack.
    Rest the loaf before slicing.

    Ready when: The crumb is set and the loaf is warm rather than steaming hot.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The loaf is heavy and tough.The mixed dough was worked too long or waited before baking.Slice thinly and toast once fully baked. Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.The round was too tall or needed more baking.Loosely cover the top with foil and continue until the centre is set. Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.The bicarbonate was unevenly mixed.Discard an unpleasant-tasting portion. Sieve the bicarbonate and whisk it evenly through the dry ingredients.
Useful recipe notes

Storage: Best on the day. Once cool, cover and refrigerate for up to 3 days. Warm slices in a toaster or oven. Freeze individual slices for up to 2 months and thaw in the refrigerator before reheating.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cheddar and onion soda bread at a glance

Makes
1 loaf, about 8 portions
Heat
200°C conventional
Baking time
40–45 min
Cuisine / style
Ireland
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Plain flour400 g100%
Bicarbonate of soda6 g1.5%
Fine salt5 g1.2%
Mature Cheddar125 g31.2%