Irish Soda Bread is the bread that my Irish Granny made all the time. At least twice a week, Granny baked a loaf of this bread. And she always brought a loaf when she came to our house. We didn't know that it had a name back then. We called it Granny's bread, and we just knew that it differed from "regular bread". As in, no thanks, I want Granny's bread for my toast.
We loved that Irish Soda Bread, which I now know that it was. It was rustic, hearty, and down to earth. Perfect for toast and for mopping up the last of your soup. One of my most delicious childhood memories was eating a slice, still warm from the oven, slathered with butter and honey.
Granny could practically whip up a loaf of soda bread with her eyes closed and in no time at all, out of the oven came a rounded, fragrant loaf with the signature cross scored across the top. The cross was cut before the loaf went into the oven to "let the faeries out" I always thought the speed and ease were because of Granny's amazing bread making skills. Which was strange, because other than the bread, she wasn't much of a cook at all. In fact, Grampa did most of the cooking.
In reality, anyone can easily make this bread. It's a quick bread, so the leavening agent is baking soda, rather than yeast. So there is no wait time, minimal mixing, and no kneading. There are many versions of Irish Soda Bread. But soda bread didn't actually originate in Ireland. This bread can be traced back to early indigenous peoples of North America. You can read more about it here: Soda Bread.
Buttermilk Is Key
This one is the closest to Granny's bread that I can get. The buttermilk is key, and without it, the bread will taste completely different. I used a cast-iron skillet to bake the bread, but you can just use a baking sheet, too.
Want to try more savory quick breads? Check out Feta & Sun-Dried Tomato Bread.
Irish Soda Bread
- 1 ¾ cup whole wheat flour
- 1/3/4 cup all-purpose flour
- ½ cup porridge oats + 2 tablespoon for topping
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon cold butter
- 2 cups buttermilk + 1 tablespoon for topping
- Preheat oven to 425°
- In a large bowl, combine flours, oats, baking soda, and salt. Cut in butter with a pastry blender, or your fingers.
- Make a well, and pour in buttermilk.
- Stir together quickly, being careful not to over mix. (dough will be sticky)
- Shape by hand into a flat round about 8" across
- With a sharp knife, score a large, deep X across the top.
- Use a pastry brush to glaze the top with buttermilk, then sprinkle with oats
- Bake in center of oven for about 30 minutes.
- Cool on a wire rack.