Irish Soda Bread
With just four basic ingredients—flour, baking soda, salt, and buttermilk—soda bread became an essential part of Irish cuisine
Beyond its practicality, Irish Soda Bread carries deep cultural significance. The signature cross cut into the top of the loaf is not just for even baking—it also ties to folklore, with some believing it “lets the fairies out” or offers a blessing.
By Erica de Flamand
Irish Soda Bread has been a staple in Irish households since the early 19th century, valued for its simplicity and affordability. Unlike yeast-based breads, it relies on baking soda as a leavening agent, which reacts with buttermilk to create a quick rise. This method suited Ireland’s soft wheat flour, which lacked the gluten strength needed for traditional yeast breads. With just four basic ingredients—flour, baking soda, salt, and buttermilk—soda bread became an essential part of Irish cuisine, particularly during times of economic hardship, such as the Great Famine.
Beyond its practicality, Irish Soda Bread carries deep cultural significance. The signature cross cut into the top of the loaf is not just for even baking—it also ties to folklore, with some believing it “lets the fairies out” or offers a blessing.
Regional variations exist, with round loaves more common in southern Ireland and griddled farls (a flat, round disc, cut into four equal pieces) preferred in the north. While modern versions may include raisins, sugar, or eggs, purists maintain that true Irish Soda Bread remains a rustic, four-ingredient classic.
Whether enjoyed fresh with butter or paired with a hearty stew, it remains a symbol of Ireland’s resourceful culinary heritage.
Irish Soda Bread
This rustic recipe comes from Backroad Portfolio reader Noelle (Kerr) Flamand, who was born in Dublin, Ireland, and has a long family history of making Irish Soda Bread.
Ingredients
• 4 to 4 ½ cups of flour—half stone ground whole wheat and half all-purpose white
• 1 tablespoon of honey or sugar
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 4 tablespoons of butter
• 1 large egg, lightly beaten
• 1 ¾ cups of buttermilk
Instructions
• Preheat the oven to 425 degrees.
• Mix 4 cups of flour, salt, baking soda, and honey or sugar in a large bowl.
• Work the butter into the flour with your fingers until it resembles a coarse meal.
• Make a well in the middle and mix in the buttermilk and egg until the dough is too stiff to stir.
Brings back memories
of my grandmother she made this an pounded flat an referred to it as a hoecake.
Thank you. That looks delicious!