Soda Bread is typically a round loaf with a golden-brown color and traditionally made with flour, salt, buttermilk and baking soda. The bread does not require yeast, instead all the leavening comes from the addition of baking soda and buttermilk.
This simple bread does not need complicated shaping, kneading nor time to rise, which means it’s done in no time. For a little more flavor or depending on the occasion, you can easily add savory or sweet ingredients to the dough. I added honey and salt for a little more flavor.
As mentioned before, soda bread is made without yeast, which means you can not expect an airy or light bread, but a dense and chewy bread. However, it is very delicious.
Tools & Equipment
- 25cm / 10-inch skillet or dutch oven
- Digital thermometer
- Medium bowl
- Parchment paper
- Pastry brush
- Sharp knife
- Silicone spatula
- Whisk
- Wire rack
Recipe Tips
Buttermilk: using buttermilk is key for the bread to rise. Do not swap it for regular milk, because then the bread will not rise properly. Buttermilk also has an impact on the taste and texture. For this recipe, you want the buttermilk to be cold.
Flour: if the dough is too sticky, add flour while kneading. Do not add too much flour at once, just a little at a time. It is a very moist dough.
Add-ins: feel free to use additional ingredients such as fresh rosemary or other herbs, grated cheese, ground black pepper, jalapeños, garlic or even sweet ingredients such as dried cranberries, raisins or other dried fruits.
Baking Pan: I made this bread in a cast iron skillet and in a dutch oven. My personal opinion is that the bread turned out better when made in a dutch oven. However, if you do not have both of these pans at home, you can also bake the bread on a regular baking sheet lined with parchment paper.
Ingredients For Soda Bread
Step By Step Guide – How To Make Soda Bread
Preheat the oven to 204°C / 400°F. Prepare your skillet, baking sheet or dutch oven. In a medium bowl whisk together flour, salt and baking soda. Melt the butter in the microwave and whisk together the melted butter and honey.
Add to flour mixture and stir to combine. Pour in the buttermilk in 2-3 additions, stirring after each addition. After all the buttermilk has been added, mix gently until you have a shaggy and moist dough. The honey, may cause small spots of honey/butter in the dough. This is fine.
Transfer the dough to a lightly floured work surface. With floured hands, knead the dough into a ball and shape it into a disc about 18-20cm / 7-8 inches in size.
Bake In A Skillet
Place the dough into the prepared skillet. Brush the loaf with buttermilk. Score a 2cm / 3/4-inch deep “X” in the top with a very sharp knife to make sure the bread bakes properly in the center. Sprinkle oats and/or sesame seeds on top, if desired.
Bake In A Dutch Oven
Transfer the dough onto parchment paper (or onto the baking sheet lined with parchment). Brush the loaf with buttermilk and score a 2cm / 3/4-inch deep “X” in the top. Remove the hot dutch oven carefully from the oven and place the parchment paper with the dough inside, put the lid back on and return to the oven.
Bake for 45-48 minutes until the bread is golden brown and the internal temperature reaches 99°C / 210°F.
Skillet / baking sheet: cover the bread loosely with foil halfway through baking to prevent the crust from browning too much.
Dutch oven: remove the lid after 35-40 minutes and continue baking until the internal temperature of the bread is 99°C / 210°F.
Remove the bread from the oven and let it cool on a wire rack for about 30 minutes before slicing and serving.
Storage: keep the bread covered at room temperature for up to 3 days or in the fridge for up to 1 week. You can freeze the entire loaf or individual slices for up to 3 months. Thaw in the fridge or at room temperature and then reheat as desired.
My Summary For Soda Bread
Difficulty: simple.
Taste: this plain soda bread has a mild flavor which is similar to the taste of a biscuit. It is perfect for sweet but also savory toppings. I love this bread with butter and honey.
Texture: this is not an airy, light bread as no yeast is used. The bread has a crumbly golden-brown crust on the outside with a dense and tight crumb on the inside.
TIME: the dough comes together quickly and as this bread does not include yeast, there is no need to let it rise. You can bake the bread directly and the baking time is about 45 minutes. To make a soda bread you only need about 90 minutes from measuring the ingredients to serving the bread.
