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Soda Bread Recipe - A Quick, Rustic Loaf With No Yeast

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups (500 g) all-purpose flour (or a blend: 3 cups all-purpose + 1 cup whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoons cold unsalted butter, diced (optional but recommended)
  • 1 3/4 cups (415 ml) buttermilk (plus 1–2 tablespoons more if needed)
  • 1 tablespoon granulated sugar (optional, for a hint of sweetness)
  • Optional add-ins: 1/2 cup raisins or currants, 1 tablespoon caraway seeds, or 1/2 cup chopped oats or nuts
  • For finishing: A sprinkle of flour for dusting

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment or lightly flour a cast-iron skillet.
  2. Mix dry ingredients: In a large bowl, whisk flour, baking soda, salt, and sugar (if using) until evenly combined.
  3. Cut in the butter: Add the cold butter. Rub it into the flour with your fingertips until it looks like coarse crumbs. If adding raisins, seeds, or oats, stir them in now.
  4. Add buttermilk: Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a fork until a shaggy dough forms. If it’s very dry, add another tablespoon or two of buttermilk.
  5. Bring it together: Turn the dough onto a lightly floured surface. Gently knead 5–8 times, just until it holds together. The dough should be soft and slightly sticky, not smooth.
  6. Shape the loaf: Form a round about 7 inches wide and 1 1/2–2 inches tall. Place it on the prepared sheet or skillet. Dust lightly with flour.
  7. Score the cross: Use a sharp knife to cut a deep cross on top, about 1/2 inch deep. This helps it cook evenly and open up as it bakes.
  8. Bake: Bake for 15 minutes at 425°F (220°C). Reduce heat to 400°F (200°C) and bake 20–25 minutes more. It’s done when the crust is deep golden and the bottom sounds hollow when tapped, or when an instant-read thermometer reads about 200–205°F (93–96°C) in the center.
  9. Cool briefly: Transfer to a rack and let cool at least 30 minutes before slicing. Cutting too soon can make the center gummy.
  10. Serve: Slice thick and enjoy warm with butter, jam, honey, or alongside soup and stews.