Quick Irish Soda Bread

This quick Irish soda bread is a delicious soda bread that we often make to enjoy with various soups and stews is simply tasty with fresh butter. It is a quick bread which is easy to prepare and uses baking soda and baking powder rather than yeast as a leavening agent (helping the bread to rise).

Irish soda bread was not originally Irish and rather got its name from being made by the impoverished since it was inexpensive to make and an easy way to feed a family, though the Irish have made this delectable soda bread well known. Irish recipes for soda bread actually date back to 1836 in which they used such ingredients as wheaten meal, powdered salt, carbonate of soda (soda ash) dissolved in water and soured buttermilk which was then mixed and cooked in a cast iron dutch oven. Quick breads were often made throughout the 1800’s (and even prior to) since it required no yeast. Before the 1800’s, Irish soda bread was made with pearl ash as a leavening agent, which is a natural form of soda from wood ashes. A soft wheat was also used which works well for quick breads whereas hard wheat (which is the traditional wheat used today) is better used with yeast.

We use a combination of organic red fife which is an ancient whole wheat and organic soft wheat because both are lower in gluten than regular traditional wheat, making it gentler on the digestive tract and a great flour substitute for quick breads while adding a variety of grains to the diet. Plus organic means less toxic pesticides, fungicides and herbicides which can damage the gut lining. You can definitely use any flour you enjoy in this delicious recipe! I have tested it with regular all purpose flour and even a gluten free flour blend and this recipe has always turned out – it is totally versatile. This wonderful soda bread tastes great fresh from the oven, with soup or stew, in a sandwich or even as toast the next morning!

Let’s get started!

Combine dry ingredients and cut in butter until crumbly. Add buttermilk, adding more if needed, and stir until it resembles a creamy muffin mix or thick waffle batter. It should somewhat resemble the picture below.

Pour into a greased pan. I am using one of my favorite round stones. Bake at 350F until golden brown, and top springs back when lightly touched and cake tester/toothpick comes out clean when inserted in the centre.

This bread rises wonderfully and smells delicious. Does this soda bread not look fantastic!?! Look at how it has risen! Let cool 5 minutes before removing from the pan.

I placed the bread on a cutting board and waited a few minutes before slicing. If you cut it when it is too hot, it will break apart. It is best to wait until just warm to slice nicely.

This bread is delicious the next day as toast and is good warm or cold. It makes delicious sandwiches, especially with homemade jam and nut/seed butter!

I often prepare this quick bread when I have tossed all the ingredients in for a delicious pot of soup so it is ready to enjoy once the soup has finished cooking!

Quick Irish Soda Bread

1 cup whole wheat flour
1-1/2 cups all purpose flour – we use an organic soft wheat flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 cup (about 3-1/2 tbsp) butter
2 cups buttermilk – or 4 tbsp vinegar plus milk to equal 2 cups

Combine flour, baking powder, baking soda and salt together. Stir to combine. Cut butter into flour until crumbly. Add milk and stir until mixture resembles creamy muffin mix. Spoon into a greased 9″ round pan or round stone. Bake at 350F for 35 to 45 minutes or until toothpick (or cake tester) inserted in centre comes out clean. Let cool 5 minutes before removing from pan. Tastes great warm from the oven or cool and is great as toast the next day!

enjoy from Our City Homestead to yours