Small-Batch Traditional Wholemeal Irish Soda Bread

Once upon a time, I made soda bread quite a bit.  It was back when I found real yeast bread quite daunting, and so often stuck to quick breads.  But I realized recently that it had been probably 5 years at least, possibly more, since I’d made it at all.  I was in the mood for a really hearty bread slathered with rich butter and jam, and so decided to go back to basics with a true whole wheat traditional Irish soda bread.

Now, there are a LOT of soda bread recipes out there, many of which are amazing.  But to be a traditional Irish soda bread, it should have JUST 4 ingredients—flour, baking soda, salt, and buttermilk.  Anything else, and it’s not the traditional kind (apparently, anything else makes it a tea cake…).  The beauty of this type of recipe is that you can be struck with a craving for fresh bread, and be sitting in front of a steaming slice of it in under and hour.  Here’s to instant gratification.

I have a bunch of different takes on soda bread that I want to try, but figured we’d start super pure and simple.  One important note, this recipe just makes one small-ish loaf (that still feeds plenty of people)…most recipes make two large loaves, which is way too much for little ol’ me.  Hence, the “small-batch” moniker in the recipe title.

My first experience with soda bread was on a trip to Ireland several years ago, where we were spoiled every morning at our B&Bs with freshly made soda bread and homemade jam.  While I don’t typically love super crusty breads, I fell in love with this basic and delicious traditional food.

Pre-heat your oven to 425 F.

Stir together the flour, salt, and baking soda, then gently stir in 1 cup of buttermilk until just combined.  If the mixture is super dry, you can add the remaining 1/4 cup (I basically always need to if I’m using whole wheat flour).  A wet, shaggy dough is what you’re looking for.

For the last little bit, turn it out onto the counter and bring it together with your hands.  The key to great soda bread is not overworking it (and overactivating the gluten), so stir and shape gently and don’t knead it.  Instead, lightly bring it together into a ball.

Place the dough onto a baking sheet lined with parchment paper, and take a very large knife or a scraper (I use this one) and deeply cut it into quarters.  Yes, cut all the way down to the bottom.  This allows the heat to get to the middle and avoids it being raw inside.  The four pieces bake back together into one loaf.

Place it in the oven and decrease the temperature to 400 F.  Bake for 30-40 minutes, or until the top is golden and the inside is above 200 F (using a thermometer).  Look at that golden, crusty goodness!!!

You want to make sure to let it cool down to at least 80 F inside before cutting into it—otherwise you’ll end up with a dense, doughy interior that’s not terribly pleasant.  The first time I made this recipe, I did that, and I thought it was massively undercooked even though I’d checked the temperature before removing it from the oven.  Don’t be me.  Let it cool.

This will keep for a few days at least.  I often wrap it in parchment paper and then in tin foil and leave it on a wooden cutting board.  You can use a plastic bag too.  I wouldn’t put it in the fridge, that accelerates bread going stale.

Other carb-y goodness you might like:

• Go-To Basic Scones
• Rosemary Olive Oil Bread with Sea Salt
• 1-Hour French Bread
• Easy, Awesome Challah Bread

Small-Batch Traditional Irish Soda Bread

Notes:  I use low-fat buttermilk because that’s what I have.  In a super pinch you could use milk soured with lemon juice but it won’t result in as tender and light of a crumb.

• 2 cups of white whole wheat (you can also use a combination with all-purpose)
• 3/4 teaspoon of baking soda
• 3/4 teaspoon of salt
• 1 to 1 1/4 cups of buttermilk

1. Pre-heat your oven to 425 F.
2. Stir together the flour, salt, and baking soda.
3. Gently stir in 1 cup of buttermilk until just combined.  If the mixture is super dry, you can add the remaining 1/4 cup (I basically always need to if I’m using whole wheat flour).  For the last little bit, turn it out onto the counter and bring it together with your hands.  The key to great soda bread is not overworking it (and overactivating the gluten), so stir and shape gently and don’t knead it.
4. Bring it together into a ball.  Place onto a lined baking sheet and take a very large knife or a scraper (I use this one) and deeply cut it into quarters.  Yes, cut all the way down to the bottom.  This allows the heat to get to the middle and avoids it being raw inside.  The four pieces bake back together into one loaf.
5. Place in the oven and decrease heat to 400 F.  Bake for 30-40 minutes, or until the top is golden and the inside is above 200 F (using a thermometer).
6. Let it cool down to 80 F inside before cutting into it, or it will be doughy and dense inside.

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