Irish soda bread

Irish Brown BreadI have been craving Irish soda bread lately. You can buy a decent commercial variety in the grocery store, but I am trying to avoid preservative

Irish Soda Bread

s where I can and I like to make bread so I decided to make some from scratch. Irish soda bread is a fairly simple recipe and quite a traditional set of ingredients. It is a heavy loaf of bread that lends itself well to lashings of butter and jam, or served simply with breakfast. It is lovely topped with a “fried” or poached egg.

I made the recipe twice, once in the traditional way with the rounded loaf with a bit of oats sprinkled on top, and the second loaf I did in a 1 lb loaf tin.

Both turned out fine, but I have to say I preferred the round loaf. it seemed to be a bit less dense. Remember the trick of knocking on the bottom of the loaf when it comes out of the oven, if it sounds hollow, it is done.

As with most fresh bread it won’t last more than 2-3 days as far as being fresh, however I kept mine in the fridge for about 4 days and it toasted up nicely.

Breakfast for lunch

The recipe gives a guideline for the buttermilk, but you will need to add it in slowly, and you may need less, you may need more depending on the weather, altitude, whim, etc. I typically mix it in with my right hand in a claw and mix lightly with my finger tips until it reaches the right consistency.






Irish soda bread


  • 300g wholemeal flour
  • 300g plain AP flour
  • 25g unsalted butter
  • 1 level teaspoon bicarb/baking soda
  • 1 level teaspoon salt
  • 3 tablespoons chia seeds
  • 450ml buttermilk


  1. Preheat the oven to 230c/210 c fan assisted.
  2. Sieve the plain white flour, bicarb, and salt into a deep bowl. Add in the wholemeal flour and rub the butter into the flour mixture.
  3. Next stir in the chia seeds.
  4. Make a well in the centre and gently pour in the buttermilk a bit at a time, mixing to form a soft dough. Mix with one hand so as not to overmix. The dough should be soft but not sticky. If the mix seems dry, add a bit more buttermilk.
  5. In the bowl, shape the dough into a round loaf, about 2 inches thick and turn out onto a floured baking tray.
  6. Make a deep cross in the top of the dough about two-thirds of the way through.
  7. Bake for 15 minutes, then reduce the heat to 200°C/180 fan assisted. Bake for a further 20 minutes. Turn the bread over and bake for a further 10 minutes until golden brown.
  8. Allow to cool fully on a wire rack before slicing