Everything Irish Soda Bread | Everything Soda Bread Recipe (2024)

FAQs

Is there a difference between soda bread and Irish soda bread? ›

A soda bread defined in America

If you want to make an authentic Irish soda bread, the difference lies in what ingredients you should omit. According to Epicurious, Irish-American soda breads use caraway seeds and raisins in the recipe, while soda breads from Ireland lack both of these add-ins.

The essential ingredients in traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread's leavening. This leavening from buttermilk and baking soda is what gives the bread its name: "soda bread."

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

You might have added too much baking soda or baking powder or used self-rising flour. If your bread's texture is dry: You might have added too much baking soda, too little liquid or not baked it at high enough temperature.

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.

In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.

All other ingredients are mostly the same, including flour, baking soda, salt and milk. The texture is usually made up of a hearty, thick crust with a soft, fluffy middle. It's hard to explain, but trust me, it's good stuff. Costco's Irish soda bread is made by Nellie Duncan and comes in 2.5 pound loaves.

Contrary to a common misconceptions, the Irish did not import the Soda Bread recipe from the American Indians. This misconception is my fault because 30+ years ago on the original site I happened to mention Native Americans using Potash to make bread.

And finally, don't immediately cut into the Fast Irish Soda bread when you pull it out of the oven. Although this bread is best served warm, cutting into it too quickly will turn the bread gummy.

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

Should Irish soda bread dough be sticky? ›

If the dough is too sticky, add a little more flour. Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep.

Each country has its “national” bread with recipes dating back to their forefathers. Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread. It's common to see the locals pair this famous bread with a bottle of Guinness too.

Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.

Use a sharp knife to score the top of the dough into an "X" shape about an inch deep. This is to help heat get into the dough as it bakes. Transfer the skillet to the preheated oven and bake for 35 to 45 minutes. To check if the bread is done, when you tap the bottom of the bread it should sound hollow.

“Irish soda bread is rich in fibre and has some probiotics from the kefir, although they are not likely to survive the heat of the oven. Flour made from a whole grain is rich in minerals and vitamins, especially B-vitamins including folate, which we need for energy production and cell health among other things."

The thick and hearty nature of Irish soda bread helps it pair very well with meaty stews (especially Irish stew). You can use it to soak up the juices as you eat or as a vehicle for the meat and vegetables. Traditionally, Irish soda bread is served with a slow-simmered beef and barley stew.

This breadmaking process was quick and simple and the ingredients were cheap, so it was a popular choice. During the Irish famine, in 1845, soda bread became a staple food.

*If you don't have access to KA's whole meal Irish-style flour, you can substitute Whole wheat pastry flour. It will be finer, and the loaf a be a bit moister, but it is an adequate substitute.