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Irish Soda Bread
A rustic, crusty loaf leavened with baking soda and buttermilk, ready in under an hour.
Ingredients
| Volume | Grams |
|---|---|
| 4 cups all-purpose flour | 480 g |
| 1 tsp baking soda | 6 g |
| 1 tsp table salt | 6 g |
| 1 tbsp granulated sugar, optional | 12.4 g |
| 3 tbsp unsalted butter, cold, cubed | 42 g |
| 1 3/4 cups buttermilk, plus more as needed | 397 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 425 °F and line a sheet with parchment or grease a skillet.
- Whisk the flour, baking soda, salt and sugar. Rub in the butter with your fingertips until it disappears.
- Pour in the buttermilk and stir just until a shaggy, sticky dough forms. Add a splash more if dry patches remain.
- Turn out, shape into a round about 2 inches tall with floured hands, and cut a deep cross on top.
- Bake 30–35 minutes, until deep golden and hollow-sounding when tapped underneath (about 200 °F inside). Cool on a rack wrapped in a towel for a softer crust.
Tips
- Work quickly and gently once the buttermilk goes in; the soda starts reacting right away.
- Add 1 cup raisins and 1 tsp caraway seeds for 'spotted dog'.
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