Irish Brown Soda Bread


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

For this bread you do not need yeast and it is also ready in about 30 minutes. A good recipe for a Sunday morning! While the bread is baking, boil the eggs and squeeze some oranges. Still warm from the oven and with slightly salted melted butter on top, I can easily eat an entire loaf…


  • 500 g (1 lb/3⅓ cups) wholemeal (whole-wheat) flour
  • 500 g (1 lb/3⅓ cups) strong flour (pure white bread-making flour)
  • 1 tsp salt
  • 2 tsp bicarbonate of soda (baking soda)
  • approx. 1 litre (4 cups) buttermilk


Preheat the oven to 200°C (400°F/Gas 6). Sieve the dry ingredients into a bowl. Add nearly all of the buttermilk to the mixture. If necessary add more buttermilk or more flour. Rapidly knead the mixture into a smooth dough, since the acid in the buttermilk will work immediately. Kneading too long will result in stiff and unleavened bread. Quickly shape into a large ball and score a large cross in the middle using a knife. Immediately bake the bread in the middle of a hot oven for approx. 30 minutes. The soda bread is ready when it sounds hollow when tapped on the bottom. If you wrap the bread in a dish towel immediately after baking, the crust will soften.