Recipe Pantry • Quick Breads
Irish Soda Bread
No yeast, no wait, no excuses. A rustic Irish soda bread with a crackling crust and tender crumb — ready in under an hour with pantry staples.
Ingredients
The Dough
| Metric | Volume | Ingredient |
|---|---|---|
| 300g | 2½ cups | All-purpose flour |
| 100g | ¾ cup | Whole wheat flour |
| 7g | 1¼ tsp | Baking soda |
| 6g | 1 tsp | Fine sea salt |
| 295g | 1¼ cups | Cold buttermilk |
Optional Add-Ins
| Metric | Volume | Ingredient |
|---|---|---|
| 8g | 1 tbsp | Caraway seeds |
| 80g | ½ cup | Raisins or currants |
Process
1
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Add caraway seeds or raisins here if using.
2
Add the buttermilk
Make a well in the center. Pour in the cold buttermilk all at once. Use a fork or your hand to bring the dough together. Stop as soon as you have a shaggy mass — it should look rough, not smooth.
3
Shape into a round
Flour your hands and a clean surface lightly. Turn the dough out and gently pull it into a round shape about 6 inches across, tucking the edges underneath. Don't overwork it.
4
Score the top
Using a sharp knife, cut a deep cross (about ½ inch deep) across the top, extending nearly to the edges. The cross lets the bread expand evenly and helps the center cook through.
5
Preheat your oven 30 min
Preheat to 425°F (220°C). If using a Dutch oven or cast iron skillet, place it inside while the oven preheats for a better bottom crust.
6
Transfer and bake (first stage) 20 min
Carefully transfer the loaf on parchment into the hot vessel. Bake at 425°F (220°C) for 20 minutes.
7
Reduce heat and finish 20-25 min
Lower to 400°F (205°C) and bake another 20-25 minutes until deep golden brown.
8
Test for doneness
Tap the bottom — it should sound hollow. Internal temp should reach 195-200°F (90-93°C). If it sounds dense, put it back for 5 more minutes directly on the rack.
9
Cool on a wire rack 30 min
Transfer to a wire rack immediately. Wait at least 30 minutes before cutting — the crumb is still setting up inside.
⚗️ Why Baking Soda Works Here
Baking soda reacts instantly with the acid in buttermilk, releasing CO2 that makes the bread rise. There's no waiting — the reaction happens in real time. Get it in the oven within 10-15 minutes or you lose the lift.
Baker's Percentages
All-purpose flour
75%
Whole wheat flour
25%
Baking soda
1.8%
Salt
1.5%
Buttermilk
73.8%
📐 Learn How Baker's % Works →
Henry's Tip
Use your hand like a claw — scoop and fold, scoop and fold. Don't squeeze or knead. 30 seconds of mixing is plenty. Cold buttermilk is not optional.
Storage
🏠 Room temp: Best the day it's baked. Wrap in cloth or paper bag for up to 2 days.
❄️ Frozen: Slice first, wrap tightly, freeze up to 4 weeks. Toast from frozen.
🔄 Refresh: Toast slices or warm at 350°F (175°C) for 8-10 minutes.
Classroom Lessons
🎓 Crust & Crumb Academy
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