Irish Soda Bread

3 days ago 13

A loaf of Irish Soda Bread, partially sliced, sits on a wooden cutting board on a white marble surface.

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This Irish Soda Bread recipe is a quick, no-yeast bread ready in about 50 minutes. Perfect with soups, stews, or butter.

Know Before You Scroll

Servings: 10

Prep: 15 minutes

Cook: 35 minutes

Total Time: 50 minutes

flour, wheat flour, rolled oats, baking soda, salt, butter, buttermilk

Hearty, nutty, lightly tangy

Large mixing bowl, baking sheet, sharp knife

No yeast and no rise time

No buttermilk? Mix 2 tablespoons lemon juice or vinegar into 2 cups milk and let sit 5 minutes before using.

A round loaf of rustic Irish Soda Bread sits on a white plate, showing a golden-brown, textured crust. In the background, jars of grains and flour are partially visible.

In The Test Kitchen

When I first started making Irish Soda Bread, I was surprised at how forgiving it is. There’s no yeast, no rise time, and no waiting around. The key discovery for me was just how little handling the dough needs. The less you work it, the more tender the crumb stays. Once I stopped trying to “perfect” the dough, it turned out better every time.

A loaf of homemade Irish Soda Bread, partially sliced, rests on a wooden cutting board. Loose oats are scattered nearby, with jars of flour and oats in the background on a white surface.

Ingredient Notes

A selection of baking ingredients for Irish Soda Bread on a white surface, including a glass pitcher of milk, bowls of sugar, flour, oats, whole wheat flour, a plate of butter, and a small container of salt.

Use a mix of all-purpose and whole wheat flour for balance. The all-purpose keeps the crumb tender while the whole wheat adds heartiness.

You can use all all-purpose flour for a lighter loaf, but it will lose some rustic texture.

Old-Fashioned Rolled Oats

Old-fashioned rolled oats give the bread texture and structure.

Quick oats will work in a pinch, but the crumb will be softer and less hearty.

Make sure your baking soda is fresh. It’s the only leavening in this recipe.

There isn’t a reliable substitute here. Baking powder will not give the same result.

Full-fat buttermilk gives the best flavor and proper rise.

Stir 2 tablespoons lemon juice or vinegar into 2 cups milk and let it sit for 5 minutes before using.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Combine Dry Ingredients

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly dust it with flour.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until well mixed.

Two glass bowls on a white background; the left bowl displays separated Irish Soda Bread ingredients like oats, flour, and baking powder, while the right bowl shows these ingredients fully mixed together.

Cut in the Butter

Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it looks like coarse crumbs.

Two glass bowls with flour mixture for Irish Soda Bread; one has small butter cubes on top, the other shows a pastry cutter blending the ingredients. Both are viewed from above on a white background.

Add Buttermilk and Form Dough

Make a well in the center of the flour mixture. Pour in the cold buttermilk and stir with a wooden spoon or table knife just until a shaggy dough comes together. Turn it out onto a lightly floured surface and gently shape into a ball. Do not knead. Overworking makes the bread tough.

the left shows flour for Irish Soda Bread with liquid poured into the center, and the right shows the ingredients mixed into a dough.

Shape and Score

Place the dough ball on the prepared baking sheet. Flatten it slightly into an 8-inch round. Use a sharp knife to cut a deep cross about ½-inch deep across the top of the dough.

first shaped into a round, then scored with a cross, and finally being brushed with a liquid using a green pastry brush.

Bake & Cool

Bake for 30–35 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped. If the loaf isn’t done, flip it over and bake directly on the rack for 5 more minutes.

Transfer to a wire rack. Cover loosely with a clean kitchen towel as it cools to keep the crust tender. Allow it to cool for at least 30 minutes before slicing.

A round loaf of Irish Soda Bread with a golden-brown crust, topped with scattered oats, rests on a black wire cooling rack.

A loaf of Irish Soda Bread, partially sliced, sits on a wooden cutting board on a white marble surface.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves 10

▢ 2 cups all-purpose flour
▢ 2 cups whole wheat flour
▢ 1 cup old-fashioned rolled oats (plus extra for sprinkling, optional)
▢ 1 teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 2 tablespoons cold unsalted butter (diced)
▢ 2 cups cold buttermilk

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly dust it with flour.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until well mixed.
Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it looks like coarse crumbs.
Make a well in the center of the flour mixture. Pour in the cold buttermilk and stir with a wooden spoon or table knife just until a shaggy dough comes together.
Turn it out onto a lightly floured surface and gently shape into a ball. Do not knead — overworking makes the bread tough.
Place the dough ball on the prepared baking sheet. Flatten it slightly into an 8-inch round. Use a sharp knife to cut a deep cross (about ½-inch deep) across the top of the dough.
Bake for 30–35 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped. If the loaf isn’t done, flip it over and bake directly on the rack for 5 more minutes.
Transfer to a wire rack. Cover loosely with a clean kitchen towel as it cools to keep the crust tender. Allow it to cool for at least 30 minutes before slicing.