Irish Soda Bread

Name: Irish Soda Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 2 cups whole wheat flour; 1 cup old-fashioned rolled oats (plus extra for sprinkling, optional); 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 tablespoons cold unsalted butter (diced); 2 cups cold buttermilk

This site runs ads and generates income from affiliate links. Read my disclosure policy.

This Irish Soda Bread recipe is a quick, no-yeast bread ready in about 50 minutes. Perfect with soups, stews, or butter.

in this article:

Know Before You Scroll

Servings: 10

Prep: 15

Cook: 35

Total Time: 50

What You’ll Need

flour, wheat flour, rolled oats, baking soda, salt, butter, buttermilk

Flavor Profile

Hearty, nutty, lightly tangy

Difficulty Level

Easy

Equipment Needed

Large mixing bowl, baking sheet, sharp knife

Top Tip

Do not knead the dough

Time-Saving Tips

No yeast and no rise time

Ingredient Swaps

No buttermilk? Mix 2 tablespoons lemon juice or vinegar into 2 cups milk and let sit 5 minutes before using.

A round loaf of rustic Irish Soda Bread sits on a white plate, showing a golden-brown, textured crust. In the background, jars of grains and flour are partially visible.

In The Test Kitchen

When I first started making Irish Soda Bread, I was surprised at how forgiving it is. There’s no yeast, no rise time, and no waiting around. The key discovery for me was just how little handling the dough needs. The less you work it, the more tender the crumb stays. Once I stopped trying to “perfect” the dough, it turned out better every time.

A loaf of homemade Irish Soda Bread, partially sliced, rests on a wooden cutting board. Loose oats are scattered nearby, with jars of flour and oats in the background on a white surface.

Ingredient Notes

A selection of baking ingredients for Irish Soda Bread on a white surface, including a glass pitcher of milk, bowls of sugar, flour, oats, whole wheat flour, a plate of butter, and a small container of salt.

The Flours

Best Choice

Use a mix of all-purpose and whole wheat flour for balance. The all-purpose keeps the crumb tender while the whole wheat adds heartiness.

Substitutions

You can use all all-purpose flour for a lighter loaf, but it will lose some rustic texture.

Old-Fashioned Rolled Oats

Best Choice

Old-fashioned rolled oats give the bread texture and structure.

Substitutions

Quick oats will work in a pinch, but the crumb will be softer and less hearty.

Baking Soda

Best Choice

Make sure your baking soda is fresh. It’s the only leavening in this recipe.

Substitutions

There isn’t a reliable substitute here. Baking powder will not give the same result.

Buttermilk

Best Choice

Full-fat buttermilk gives the best flavor and proper rise.

Substitutions

Stir 2 tablespoons lemon juice or vinegar into 2 cups milk and let it sit for 5 minutes before using.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

Combine Dry Ingredients

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly dust it with flour.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until well mixed.

Two glass bowls on a white background; the left bowl displays separated Irish Soda Bread ingredients like oats, flour, and baking powder, while the right bowl shows these ingredients fully mixed together.

Cut in the Butter

Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it looks like coarse crumbs.

Two glass bowls with flour mixture for Irish Soda Bread; one has small butter cubes on top, the other shows a pastry cutter blending the ingredients. Both are viewed from above on a white background.

Add Buttermilk and Form Dough

Make a well in the center of the flour mixture. Pour in the cold buttermilk and stir with a wooden spoon or table knife just until a shaggy dough comes together. Turn it out onto a lightly floured surface and gently shape into a ball. Do not knead. Overworking makes the bread tough.

Two glass bowls: the left shows flour for Irish Soda Bread with liquid poured into the center, and the right shows the ingredients mixed into a dough.

Shape and Score

Place the dough ball on the prepared baking sheet. Flatten it slightly into an 8-inch round. Use a sharp knife to cut a deep cross about ½-inch deep across the top of the dough.

Three photos show Irish Soda Bread dough on a parchment-lined baking sheet: first shaped into a round, then scored with a cross, and finally being brushed with a liquid using a green pastry brush.

Bake & Cool

Bake for 30–35 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped. If the loaf isn’t done, flip it over and bake directly on the rack for 5 more minutes.

Transfer to a wire rack. Cover loosely with a clean kitchen towel as it cools to keep the crust tender. Allow it to cool for at least 30 minutes before slicing.

A round loaf of Irish Soda Bread with a golden-brown crust, topped with scattered oats, rests on a black wire cooling rack.

Perfect Pairings

Irish Soda Bread

This Irish Soda Bread has a hearty crumb, nutty flavor from whole wheat and oats, and a lightly tangy finish from buttermilk.

No ratings yet

Prep Time: 15

Cook Time: 35

Total Time: 50

Serves 10

Ingredients

▢ 2 cups all-purpose flour
▢ 2 cups whole wheat flour
▢ 1 cup old-fashioned rolled oats (plus extra for sprinkling, optional)
▢ 1 teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 2 tablespoons cold unsalted butter (diced)
▢ 2 cups cold buttermilk

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly dust it with flour.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until well mixed.
Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it looks like coarse crumbs.
Make a well in the center of the flour mixture. Pour in the cold buttermilk and stir with a wooden spoon or table knife just until a shaggy dough comes together.
Turn it out onto a lightly floured surface and gently shape into a ball. Do not knead — overworking makes the bread tough.
Place the dough ball on the prepared baking sheet. Flatten it slightly into an 8-inch round. Use a sharp knife to cut a deep cross (about ½-inch deep) across the top of the dough.
Bake for 30–35 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped. If the loaf isn’t done, flip it over and bake directly on the rack for 5 more minutes.
Transfer to a wire rack. Cover loosely with a clean kitchen towel as it cools to keep the crust tender. Allow it to cool for at least 30 minutes before slicing.