Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat OR with baking parchment and generously flour it.
Make dough: Add flour, salt and baking soda to a large mixing bowl. Stir well. Slowly pour in the buttermilk while stirring with your fingers, until you have a sticky dough.
Shape bread: Turn dough out on the prepared baking sheet and knead it 4-5 times. Shape into a disc of 6-7 inches in diameter (15-18cm).
Finish and bake: Dust the top of the bread with flour. Make two deep incisions crosswise through the entire bread (it should look like a four-leaf clover, do cut almost through the bread!). Bake for 30-40 minutes, or until golden in color and hollow when tapped on the bottom. Cool on a rack before serving warm.
Video
Notes
Ingredient notes
Flour: You can make it with all white flour, or (my preferred method) turn it into a whole wheat Irish soda bread by using half whole wheat flour. I do not recommend making a 100% whole wheat soda bread, as it tends to turn out somewhat dense and heavy.
Buttermilk: I very strongly recommend you use actual buttermilk to bake this bread. It does turn out the softest and rises the most with real buttermilk. If you want to make this right now and can’t get to a store, use regular milk with 1 tablespoon white vinegar stirred into, let this sit for 10 minutes on the counter before using. You can also use half milk and half plain yogurt (NOT Greek Yogurt!). You may need an additional splash of milk for the yogurt version.
Baking soda: Please do not use baking powder in place of the baking soda. They are chemically not the same, and the authentic taste/texture happens with baking soda.
Recipe tips
This dough should be handled as little as possible or you’ll knock out all the air that makes this bread rise.
Since it’s a very close-textured dough, it’s difficult for the heat to get all the way through it. UNLESS you cross cut it really well. This is no time to be gentle – your unbaked bread should end up looking like a four leaf clover, with a cross cut that divides it into four sections.
To check for doneness, tap the bottom of the bread – if it sounds hollow, your bread is done!
Storage tips
Soda bread tends to dry out quickly, and it’s best served on the day you made it.If you want to store leftovers for a day or two, wrap it into a clean kitchen towel and toast before serving.
Freezer tips
You can freeze this bread, though I don’t do it often because it bakes so quickly, but it’s a great way to make ahead some tasty food.Wrap well in plastic wrap, then in aluminium foil. Label with the name and freeze for up to 3 months.Defrost on the counter for 15-30 minutes, then unwrap and place on a cooling rack. Defrost on the counter until no longer frozen. Either toast sliced or reheat the loaf in the oven at 325°F for 10-15 minutes.