Irish soda bread is a no-yeast bread that uses a baking soda and buttermilk reaction to create the leavening, making it a classic quick bread recipe that can be enjoyed with many different meals.
Our version of this quick and easy Irish soda bread is made with whole grain and all-purpose einkorn flour, baking soda, homemade buttermilk, egg, butter, and a touch of salt. Also included are some variation for making this Irish soda bread in a more traditional way without eggs or butter, and also the instructions for making a sweet Irish soda bread with raisins and sugar!
Irish Soda Bread: The Ultimate Quick Bread
Traditional Irish soda bread came about as a result of bicarbonate soda (baking soda) being introduced into Ireland in the early 1800's. Some people say that is a result of the pearl ash soda bread made by the Native Americans, others disagree, but the fact is that the first written record of soda bread in Ireland is from 1836, which makes this Irish Soda bread recipe at least 187 years old!
The texture of soda bread is very different from a yeasted bread recipe, it's more dense and crumbly than a yeast bread. The crust is very crisp with the inside being very soft and fluffy and it is good at room temperature for about 3 days, or in the fridge for up to 2 weeks.
We enjoy this bread alongside this cabbage and roast stew, or with apples and cheese as a quick and easy cold lunch option. You can also enjoy this soda bread toasted with strawberry jam and butter. Really, no matter how you choose to eat it, this bread is a winner!
How to Make Irish Soda Bread
This Irish soda bread comes together in about 3 minutes and you'll find the printable recipe below. You will need buttermilk, einkorn flour, baking soda, salt, an egg, and butter.
The egg and butter are optional in this recipe for a more traditional Irish soda bread experience. However, when using einkorn flour, I've found that they do help create a softer texture as einkorn can be quite dense.
- In a small bowl, whisk the buttermilk and egg* together. Combine the flour, baking soda, and salt together in another bowl.
- Work the cold butter* into the flour mixture. You can use a fork, your hands, or a food processor like I do in my einkorn pie crust recipe. Just work the butter into the flour until the mixture resembles a fine sand.
- Add the wet ingredients to the dry ingredients bowl and mix together just until a dough forms. You don't want to over work the dough - you should still see some dry flour (this is called a shaggy dough). Let the dough sit for a few minutes to allow the einkorn to absorb the moisture a bit before shaping.
- Onto a parchment lined baking sheet, or into a seasoned cast iron skillet, turn the dough out and press into an even disc about 1- 1 1/2" tall.
- Using a sharp knife, score the dough in a cross pattern, this not only creates a traditional soda bread appearance, but also helps the center of the dough to bake properly.
- *Sprinkle the top with gluten free oats, if desired. I add them because it gives a very nice finished look to the soda bread, but it doesn't change the taste or texture at all!
- Bake at 425°F for 15 minutes then drop the temperature to 400°F and bake for another 25 minutes, or until golden brown. The bread should sound hollow when thumped when it's fully baked.
Note: The egg can be omitted altogether, and the butter as well. No additional modifications are needed, however, the bread will be more dense in texture.
Don't Skip the Buttermilk
While it might be tempting to simply sub in plain milk for the buttermilk in this recipe, don't do it! The buttermilk helps create the taste and texture of the recipe, as it has a stronger reaction to the baking soda than regular milk does.
If you don't have buttermilk on hand, you can make your own with this very simple homemade buttermilk substitute recipe. You can even make it fully dairy free if you'd like!
You Can Skip the Egg Though...
If you don't tolerate eggs well, or just want a more traditional Irish soda bread experience, you can leave out the egg altogether with no other modifications. The bread will be more dense, but that's ok!
Whole Grain Einkorn versus All Purpose Einkorn
This recipe calls for both whole grain einkorn flour and all-purpose einkorn flour. The two work together to create a strong and fluffy texture. However, you can use all of one or the other if desired and still have a wonderful bread.
Using all all-purpose einkorn flour will yield an even fluffier loaf, while using all freshly milled einkorn flour will produce a more dense Irish soda bread.
3 Tips for the Best Irish Soda Bread Results
- Leave the dough a little shaggy, meaning, don't overwork the dough as you mix. Let there be a little flour still showing in the dough.
- Don't skip the cross in the top. It's not just a traditional design, it also helps the dense bread bake evenly all the way through to the center.
- Bake at a higher temperature, then drop the temperature to finish off. This helps create that crispy crust, while leaving the inside nice and soft.
Irish Soda Bread Variations
While traditional Irish soda bread only contains 4 ingredients: flour, buttermilk, baking soda, and salt... there are other beloved variations that have been around for a long time, such as the inclusion of currents or raisins and a bit of sugar.
If you'd like to try a sweeter variation you can simply add additional items to this base recipe.
- To the dry goods bowl, add 3 tablespoons of sugar before cutting in the butter. Continue as normal.
- After adding the buttermilk to the dry goods, add 1 cup of either currents or raisins and mix briefly.
- Bake as normal, and enjoy!
Common Questions about Irish Soda Bread
Since this is a no-yeast bread recipe, it is naturally more dense. Couple that with the fact that einkorn is also naturally more dense, and you have a pretty dense bread. However, it should be nice and soft and enjoyable. If it's rock hard or something, make sure your baking soda is fresh and check the temps on your oven before trying again.
Yes! You can make your buttermilk at home, using a dairy free milk, then simply omit the egg and butter. Those two changes will make this Irish soda bread completely vegan!
You can store it on the counter in a bread or plastic bag for up to 3 days. Or in the fridge (in a bag) for about 2 weeks. You can also freeze it in a plastic bag for about 3-6 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
While this recipe calls for both whole grain einkorn flour and all-purpose einkorn flour, you can use all of one or the other if desired and still have a wonderful bread. Using all all-purpose einkorn flour will yield an even fluffier loaf, while using all freshly milled einkorn flour will produce a more dense Irish soda bread.
Einkorn Irish Soda Bread
Ingredients
- 310 g whole grain einkorn flour freshly ground
- 260 g all-purpose einkorn flour
- 2 tbsp butter cold
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cups buttermilk see notes
- 1 egg (optional)
- 1 tbsp gluten free oats (optional)
Instructions
- In a small bowl, whisk the buttermilk and egg* together. Combine the flour, baking soda, and salt together in another bowl.
- Work the cold butter* into the flour mixture. You can use a fork, your hands, or a food processor like I do in my einkorn pie crust recipe. Just work the butter into the flour until the mixture resembles a fine sand.
- Add the wet ingredients to the dry ingredients bowl and mix together just until a dough forms. You don't want to over work the dough - you should still see some dry flour (this is called a shaggy dough). Let the dough sit for a few minutes to allow the einkorn to absorb the moisture a bit before shaping.
- Onto a parchment lined baking sheet, or into a seasoned cast iron skillet, turn the dough out and press into an even disc about 1- 1 1/2" tall. Using a sharp knife, score the dough in a cross pattern, this not only creates a traditional soda bread appearance, but also helps the center of the dough to bake properly.
- *Sprinkle the top with gluten free oats, if desired. I add them because it gives a very nice finished look to the soda bread, but it doesn't change the taste or texture at all!
- Bake at 425°F for 15 minutes then drop the temperature to 400°F and bake for another 25 minutes, or until golden brown. The bread should sound hollow when thumped when it's fully baked.
Notes
- To the dry goods bowl, add 3 tablespoons of sugar before cutting in the butter. Continue as normal.
- After adding the buttermilk to the dry goods, add 1 cup of either currents or raisins and mix briefly.
- Bake as normal, and enjoy!
kelley spada says
This looks delish. What does “freshly ground” whole wheat flour mean? <—- showing my ingnorance lol I use the all purpose einkhorn but can buy the whole wheat for this recipe. That doesnt seem "freshly ground" though.
Victoria says
Hi Kelley! Not ignorant at all! Whole grain is the einkorn you would grind from berries right before using it. However you can us all all-purpose if that’s what you have on hand. That’s what we do 99% of the time!
I hope that helps :-)