Last updated on March 16th, 2017
Spring — wherefore art thou? A Nor’easter blew through my region the other day, covering tulips, daffodils, and everything else in its path with nearly three feet of snow. I took advantage of the day by re-making and re-photographing my recipe for Irish Soda Bread. And afterwards, I did what any self-respecting food blogger would do:
I ate the entire loaf.
Irish Soda Bread is a cinch to make! I make mine with hearty whole wheat, tangy buttermilk, and dark brown sugar. It’s irresistibly delicious.
Now, I hope you won’t mind, but a little leprechaun will be assisting us in the kitchen today. She’s snowed-in, too.
Historically-speaking, Irish soda bread is baked as a free-form ball, with a cross cut into the top to ward off evil spirits.
Since I’m an unabashed heretic, I bake the dough in a loaf pan. This way I can easily slice the bread for delicious sandwiches and magnificent toast.
Here’s the step-by-step recipe:
To start, pour 2 cups graham flour and 1 cup all-purpose flour into a big bowl.
No graham flour in your pantry? Use ordinary whole wheat flour.
Add 1 teaspoon baking powder…
1 teaspoon baking soda…
And 1 1/2 teaspoons of salt.
Whisk thoroughly to combine.
Then whisk in 3 tablespoons of dark brown sugar. You’ll end up with some tiny lumps of sugar in the bread, but that’s a good thing. As any 19th century Irish cook will tell you, the eater who receives such a sugar-clump in his or her slice of bread will be blessed with good luck.*
*I dare you to produce a 19th-century Irish cook who will contradict the above statement.
Next, crack 1 large egg into 1 3/4 cups of buttermilk…
And whisk them together.
Now find a spoon that’s as green as the grass in County Kilkenny…
And use it to blend the wet ingredients into the dry.
Scoop the dough into a generously buttered bread pan, and spread it out with a spatula.
Bake until the bread rises about 1 inch above the rim of the pan, and the crust turns a beautiful shade of brown — 45-50 minutes.
Let the loaf cool for 5 minutes in the pan, and then unmold it onto a wire rack.
When completely cool, the bread will slice very easily.
Folks, this bread is delicious as-is.
It’s even better when toasted and topped with homemade butter.
You don’t have to wait for St. Patrick’s Day to make this soda bread. You can make it today, during a snowstorm, just as I did.
The snowstorm in question. This photo was snapped early in the day, when my garden was still…recognizable.
And here’s another photo, post-storm. Brrr!
Did the “blizzard of 2017” strike your garden, too? Console yourself with some Irish Soda Bread!
And here, because I love you, is the above recipe in printable format:
A quick bread for any day, and certainly for St. Patrick's Day! Delicious for sandwiches and toast.
Ingredients
- 2 cups graham (or plain whole wheat) flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons dark brown sugar (or less, to taste)
- 1 large, beaten egg
- 1 3/4 cups buttermilk
Instructions
- Center the oven rack; preheat the oven to 375°F. Grease a 9x5 (or 8x4) loaf pan. Whisk together the flours, baking soda, baking powder and salt. Then whisk in the brown sugar. (Don’t worry about small clumps of sugar.) Whisk the beaten egg into the buttermilk.
- Using a stout spoon, stir the wet ingredients into the dry. Then scoop the dough into the prepared loaf pan. Use a spatula to distribute the dough evenly in the pan.
- Bake until the bread rises about 1 inch above the rim of the pan, and its crust sounds hollow when rapped with your knuckles — 45-50 minutes. Let cool for 5 minutes, and then unmold onto a wire rack. Cool completely before slicing.
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Mary says
Have made this many times and it never fails to please. Sometimes add some toasted chopped nuts and dried currants.
Kevin Lee Jacobs says
Hi Mary – I’m glad you like this bread, and have found interesting variations for it. Happy St. Patrick’s Day to you!
Jerry Miller says
Didn’t you just finish shoveling the snow off your boxwood? The Irish soda bread looks delicious. I’ll probably get some whole wheat flour next time I’m out and give this recipe a whirl!
Debbie says
Good Morning,
Western CT by the NY border got hit with heavy wet snow. Question please- Why do your boxwoods look so clean of heavy snow? I actually thought about you personally yesterday when I was cleaning the two/three feet of snow off of my own topiaries. I wondered if you clean the heavy snow off of them to prevent damage. I have about thirty that are clipped tight and thus suffer with heavy snow as the branches suffer and they look like they will break any second. So I swoop the snow off with a snow rake and a broom. I look ridiculous but nothing ever breaks that way. It has when I refused to clean them and the weight of the snow breaks branches.
Actually the snow cover is good for our plants with our bitter nights.
My sister in Maine is still without power as they got a heavy wind but only about four inches snow but damaging winds on the coast. Hope everyone without power gets it soon.
PS Your bread looks delicious want to try– but afraid I will eat the whole loaf too! Yummy!!!! Spring is coming 🙂
John says
We’re having corned beef with red cabbage, and I had planned on making soda bread. Now, I don’t have to look up the recipe –thank, Kevin!
We only got a couple inches of snow, here in Minnesota. There has been no sign of spring, except the lilacs are budding a little. I’d be really upset to have a blizzard cover the tulips and daffodils (it’s happened). I only plant late-blooming varieties, now, for that reason.
Happy St Patrick’s Day!
Kevin Lee Jacobs says
Hi Jerry – Do give this bread a test-drive. I think you’ll like it!
Hi Debbie – I snapped the garden picture early in the day, when the snow was only a foot high. In just a minute, I’ll post another picture, snapped post-storm. You are doing the right thing, knocking the snow from your boxwood. Less chance of breakage then.
Hi John – Enjoy the bread!
Jeanne Meeks says
Thanks for the idea to use soda bread for sandwiches. Great. I’ve always eaten it as dessert or a side.
Sherry Pace says
Thanks for yet another great recipe. This sounds yummy! I like the idea of adding currents or raisins. Maybe I’ll make a loaf for Sunday (hubby gave up bread for Lent, but Sundays he can eat it…)
Sherry Pace says
Oh yes, I forgot to mention it’s good to see your little Leprechaun back in the kitchen 🙂 Hi Lily! I hope Daddy shoveled a path for you outside in the snow…
Ann says
This looks like a bread that I can make! I have tried making bread for years and it never rises but I don’t give up! Thanks!
Marsha Lockhart says
I have all the ingredients to make your bread. I’ll try it right now…no kneading; I love it. I anxiously await the next storm for another of your cold weather recipes and maybe a picture of your Leprechaun playing in the snow.
Lynn M Murphy says
Hi Kevin.
I have a recipe for “Irish Brown Bread” which sounds quite
similar to this. If I don’t have buttermilk (which I usually don’t) I use
1/2 tsp of vinegar in one and a half cup of milk. I guess it
sours the milk and seems to work great.
Love your blog. Keep it coming!!
Lynn M.
Rob Kenny says
I am very concerned – you did not mark a cross in the dough before baking, nor put in currants. This may lead to bad weather – see, it works.
I make it drier shape into ball and bake in round dish, then eat with an adequate amount of corned brisket, cabbage and dark beer.
Linda A says
California HEAT here … several days in the 80’s! Poor plants
don’t know what to make of it so to help them, yesterday we were granted a
bit of overcast skies and light drizzle. Some upcoming rain in the forecast but
it shouldn’t halt traffic quite like what everyone in the East is enduring right now.
The bread looks great, Kevin. I’d eat the whole loaf too, if I could tolerate the gluten!
Joanne Klein says
Adore Irish Soda bread – like cake. I can eat a whole loaf. Wish it was available year round. I am not a cook/baker, but I will keep your recipe on hand in case I get a craving in July…. Love your site!
mau in norcal says
This a great recipe!
Since you have been doing the videos the whole thing played in your voice as I read it to myself.
Sandy Martinez says
Kissin’ Blarney up in here, Kev!!
Thanks for the bread recipe.
Can I double the recipe?
Also, my girlfriend Mickey made this stew last time you gave it and said it was delicious!! And she is hard to please!! So, good job!!
Bummer about all your snow. Can you harvest it for margaritas??!!
Love. Sandy
Bernadette says
Happy St Patrick’s Day from Co Kildare Kevin. It is very difficult to resist eating that lovely Irish Soda bread alright. Spread it liberally with Irish creamery butter and lovely strawberry jam and worry about the consequences tomorrow. Enjoy
Laura Munoz says
Sounds like a terrific bread and the recipe is easy. I’ll try it!
Deborah Goodman says
Why of course the storm hit my area! I’m on the other end of the state but I think you got it much worse then we did. I haven’t checked the seeds I winter sowed but I’m sure they will do okay. I can only hope. I will say my chickens HATED the storm. This is their first winter and they are not impressed. In fact I have a hen named Ginger who made it her mission to go to the doorway of the run to loudly complain and scold the snowflakes several times a day. I think she thought if she did it long and loud enough that the snow and wind would go away. The storm did manage to bring the baker out in me as we had plenty of eggs and baking helps to warm the house. So after two kinds of cookies, sweet rolls, a loaf of Pain de Mie bread, a batch of Greek yogurt and a nice pot of potato soup with bacon and cheese the house not only smelled wonderful but was quite warm. Speaking of eggs, I need really good recipes for eggs. In the thirty days I’ve had the chickens they have given me 125 eggs. And this is the off time for them. They aren’t laying in full swing yet!!!
Larry Mac says
Had to try your soda bread recipe, but was out of white flour, so subbed t C. of Ivory wheat, instead. Also threw in a T. of caraway seed and about 1/3 C of Craisins. Came out like a loaf of heaven! Thank you for the recipe! It is worthy of printing and addu=ing to the permanent collection!
BTW, When do you suppose you’ll be throwing another open house? Would like a tour and my wife and I aren’t that far away, here in NW Ct.
Jean says
Love Soda Bread ! I have whole wheat flour which I use a lot! Is it possible to convert this recipe for Bread Machine using? I can make it in oven ,if not! This is healthy cooking!
Julie R says
What a great way to spend a snow day inside with Lily, making bread. If I make this bread in a glass loaf pan, does the cook time or oven temp need to be changed ? Looking forward to trying it.
We had a few inches of snow, but not nearly as much as you had, Kevin. That was quite the storm.
Diane Mifflin says
Top of the morning to you Kevin, and I’m sure you’re wishing me the cream of the day. The “cream” of the day on our St. Patrick’s Day was your soda bread. Simple and delicious. It tasted just like the soda bread we had every morning in Lisdornvarna, Ireland, Homemade by Mrs. O Neil every morning.
Thank you for another wonderful addition of your blog.
Diane Mifflin
Joy Taylor says
Just discovered your blog – what a delight. Parsley Parmesan is in the oven. This Irish bread sounds delicious so next on the list. And no snow in Perth Western Australia – ever!
John says
Hey, Kevin, I made this bread this morning (for St Patrick’s Day). I did not want to wait for 40 minutes, so put it into 8 smaller loaf pans for 25 minutes. Perfect. And now I’ve got a few smaller loaves to freeze for a later date. My wife LOVED it and ate the whole (small) loaf before I had a chance to eat mine. Thanks for a great recipe.
Suzanne K says
As all of our local grocery stores are out of yeast (pandemic/stay at home seems to have everyone wanting to bake – must be bread machines, I really didn’t think that many people knew how to bake!), I found this recipe. I made it today on a cool, grey, misty and off&on rainy day. Oh SO GOOD!!! I don’t know about your will power (or won’t, as the case may be), but I only made it about three minutes after turning load out of pan before I attacked with the bread knife 😉 Oh so very good with butter melting in. Also delicious with the homemade mandarin orange marmalade that I’ve been focused on creating lately.
Kevin, your recipes never fail to come thru for me! And, I think I’ll join you by eating my whole loaf today, tee hee! Thank you for saving me from the yeast hoarding folks!
Stay home, stay healthy!
Lucy says
Hi Kevin,
Your site is great. Thanks for all the wonderful recipes. I want to try this bread, and I’m wondering if the sugar is an option. I would prefer to not have any sweetness in the bread. Thanks.
Suzanne K says
Almost 4 years after my last posting and I’m still making and loving this recipe! It’s cold and rainy today and a perfect day for a quick and easy and delicious bread! Goes well with leftover stew from yesterday. Not to mention the heavenly smell wafting through the house! Thank you Kevin!!