4 Ingredient Irish Soda Bread Recipe

Up close overhead image of a sliced soda bread a black tray with crumbs scattered about.

4.67 from 3 votes

4 Ingredient Irish Soda Bread Recipe

Traditional Irish Soda Bread is a 4 ingredients, 5-minute recipe that is ready in 45 minutes. This no yeast bread requires no rising time yets bakes up a rustic hearty crust with a beautifully moist dense crumb!

Author: Nikki Lee

Servings: servings

Prep Time 5

Cook Time 40

Total Time 45

Ingredients

▢ 3 ½ to 4 cups all-purpose flour plus 4 tablespoons for work and dough surface
▢ 1 ½ teaspoon baking soda
▢ 1 teaspoons salt
▢ 1 ¾ to 2 cups buttermilk cold
▢ 1 cup raisins (optional)

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Instructions

Preheat oven to 425°F. If using a baking sheet line it with parchment paper. You can also use a cast-iron skillet or a dutch oven.
In a large bowl whisk together 3 cups of all-purpose flour, salt, and baking soda. Create a well in the center and add in the buttermilk, starting with 1 ¾ cups adding more as needed. Gradually add in more flour as needed to achieve a dough that is firm and not overly sticky. While stirring to combine.
Lightly flour work surface with about 2 tablespoons of flour. Turn the dough out onto the work surface and lightly top with another 2 tablespoons of flour
Lightly knead it until it forms a smooth ball (This isn't a typical bread that requires kneading. You are just forming it into shape.) Gradually add in more flour as needed to achieve a dough that is firm and not sticky.
Place dough on a prepared baking sheet or cast-iron pan. Using a sharp knife cut a cross on top of the loaf (about ½ inch deep).
Bake in the oven for 20 minutes on 425°F. Then turn the oven down to 400°F.
Then bake another 20 minutes, or until the base sounds hollow when tapped in the middle.
Transfer to a cooling rack for 30 minutes before cutting.

Notes

Dough stickiness: Start with less flour and add more flour as required. It's better to have a sticky dough and add to it. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread.
If your dough isn't sticky enough add a splash of buttermilk at a time until you get the right consistency.
The amount of flour will vary: So many things affect the dough - humidity, temperature, type of flour, the brand of flour are just a few. Most of the time 3 ½ cups of flour works fine, but just add flour a little at a time (¼ cup) until you get a dough that isn't too sticky.
Don't knead the bread too much: This is a no yeast bread so the less you handle it the softer the crumb will be. You really are just combining and forming a ball more than really kneading the dough.

Storage:

Store wrapped well or in an airtight container or zip bag for 3 at room temperature or in the refrigerator for 4 to 5 days. After that, it will begin to dry out.

You can also freeze it for 2 to 3 months.

Nutrition

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