Irish Soda Bread

Irish Soda Bread: St. Patrick’s Day treat

St. Patrick’s Day typically comes with lots of Irish cuisines as part of the festivities. Traditional lunches of corned beef and cabbage with a piece of warm buttered Irish soda bread on the side may be seen on tables around the world — flowing just as abundantly as green beer. But what precisely is Irish soda bread? What makes each slice distinctively Irish? And, how can you acquire a loaf that will make others green with envy this year?

What is the origin of the name “Irish soda bread”?

What is the origin of the name “Irish soda bread”?

According to Denver, Colorado resident Rachel Lessenden, “Soda bread got its moniker because this no-yeast bread is leavened with baking soda.” Lessenden has a degree in baking science and is the creator of Health My Lifestyle, a plant-based cooking website.

Soda bread science has a personal meaning for Lessenden, who is also Irish. Soda bread rises because of the baking soda’s interaction with buttermilk, an acid, she adds.

However, despite the fact that butter is often used in American bread recipes, this is not how the bread is produced in the UK. Using baking soda and buttermilk for leavening (rising) is essential to making bread soda bread, according to Lessenden. But it’s not only the leavening technique that gives this bread its soda-bread flavor; baking soda itself has a rich Irish heritage.

Mum’s Traditional Irish Soda Bread Recipe

Making Irish Soda Bread is a fun and simple experience. In addition, with St. Patrick’s Day just around the corner, this is the ideal way to usher in the occasion while staying in rather of going out.

There’s no buttermilk, either. That’s fine! With our Homemade Buttermilk recipe, you may create your own. This recipe, as well as many others, would benefit from the inclusion of my Simple Buttermilk Substitute Recipe. Note: The entire, metric recipe may be found further down on this page.

  • Combine the flours, salt, and baking soda in a large mixing basin. To make bread crumbs, massage the butter into the dry ingredients with your hands until the result resembles bread crumbs.
  • In a small mixing bowl, whisk together the egg and buttermilk.
  • Fill the bowl with the majority of the contents of the jug.
  • Make a loose, soft dough with your hands by mixing the flour and the liquid together until it is not too sticky.
  • Form the dough into a circle on a floured surface by bringing it together.
  • Place the bread on a baking sheet and score the top with a deep cross, as well as poking four holes into the corners of the loaf. Bake for 20 minutes.
  • Make a glaze for the bread using the remaining contents of the jug and sprinkle rolled oats on top to finish it off.
  • Preheat the oven to 425 degrees for 15 minutes before lowering the temperature to 400 degrees for another 30 minutes.
  • Allow cooling completely on a wire rack.

The Pro Chef’s Tips for Making Irish Soda Bread

Irish Soda Bread
Irish Soda Bread
  • Make sure you use a big enough mixing bowl so that you have enough room to work with the dough. This will limit the likelihood of you over-mixing your dough and toughening your bread.
  • Always make sure that your teaspoon of baking soda is level before adding it to your other components. The following are two extremely compelling reasons for doing so, each of which may make or break your career:
  • If you use too much baking soda, your bread will turn green. The interior of your bread will be greenish in color, believe it or not.
  • Too much baking soda may give your bread a highly acidic flavor, which can be rather unpleasant, so keep in mind that less is more when it comes to baking soda use.
  • Place the whole wheat flour in the freezer to keep it fresh for longer periods of time. Because the oils in the flour might get rancid over time, it’s best to store it in the freezer and use it as needed. Your freezer may be a bit of an ice queen, but she’s got your back no matter what.
  • During baking, avoid opening the door since this will result in a gorgeous, crispy crust. I understand how tempting it is, but trust me when I say that your bread will not burn.


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