Buttermilk Soda Bread

Why You’ll Love This Recipe

This recipe is incredibly simple and quick—no kneading, no rising, and no special equipment needed. The buttermilk reacts with the baking soda to give the bread its signature rise and tangy flavor. It’s a reliable go-to for fresh, homemade bread in under an hour and pairs well with both savory and sweet toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Whole wheat flour (optional, for a heartier version)
• Baking soda
• Salt
• Buttermilk

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, and salt.
3. Make a well in the center and pour in the buttermilk.
4. Stir just until a shaggy dough forms. Do not overmix.
5. Turn the dough onto a lightly floured surface and gently shape it into a round loaf.
6. Place the dough on the prepared baking sheet. Use a sharp knife to cut a deep “X” on top.
7. Bake for 30–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
8. Let cool on a wire rack for at least 10 minutes before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 8–10 slices. Total time is around 50 minutes—10 minutes for prep and 35–40 minutes to bake.

Variations

• Add raisins or currants and a bit of sugar for a slightly sweet version.
• Stir in chopped herbs like rosemary or thyme for an herby loaf.
• Add shredded cheese for a savory twist.
• Use all whole wheat flour for a denser, nuttier flavor.
• Mix in seeds like caraway or flax for texture and nutrition.

Storage/Reheating

Store leftover soda bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months. Reheat in a 300°F (150°C) oven for 10 minutes or toast slices before serving.

FAQs

What makes soda bread rise without yeast?

Baking soda reacts with the acidity in the buttermilk, creating bubbles that help the bread rise.

Can I use milk instead of buttermilk?

Yes, but add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to curdle before using.

Does soda bread taste sour?

It has a mild tang from the buttermilk but is not overly sour.

Why is my soda bread dense?

Overmixing or using too much flour can make it dense. Mix gently and only until just combined.

Can I make this gluten-free?

Yes, use a gluten-free flour blend that includes a binding agent like xanthan gum.

Do I need a cast iron skillet to bake soda bread?

No, a baking sheet lined with parchment or lightly floured works just fine.

How do I know when it’s done baking?

The loaf should be golden and sound hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) is ideal.

Can I make mini soda breads?

Yes, divide the dough into smaller portions and reduce baking time to around 20–25 minutes.

What should I serve with soda bread?

It pairs well with butter, jam, cheese, soups, stews, or even eggs for breakfast.

Can I add yogurt instead of buttermilk?

Yes, you can substitute plain yogurt thinned with a little water to match the consistency of buttermilk.

Conclusion

Buttermilk Soda Bread is a quick, easy, and satisfying bread that brings rustic charm and delicious flavor to any meal. With no yeast or waiting time, it’s perfect for busy days when you still want the warmth of homemade bread on the table. Once you try it, you’ll come back to it again and again.

Buttermilk Soda Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Buttermilk Soda Bread is a rustic, no-yeast loaf with a golden crust and soft, dense crumb. Made with just a few pantry staples and no rising time, it’s a perfect quick bread for any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Bread
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour (optional, or use more all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups buttermilk

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour (if using), baking soda, and salt.
3. Make a well in the center and pour in the buttermilk. Stir just until a shaggy dough forms.
4. Turn the dough onto a floured surface and gently shape it into a round loaf. Do not knead.
5. Place dough onto prepared baking sheet. Use a sharp knife to cut a deep “X” across the top.
6. Bake for 30–40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
7. Let cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

• Add raisins or currants for a slightly sweet version.
• Incorporate fresh herbs like rosemary or thyme for added flavor.
• Add shredded cheese for a savory twist.
• Use only whole wheat flour for a denser texture.
• Mix in seeds like caraway or flax for crunch and nutrition.

Nutrition

• Serving Size: 1 slice
• Calories: 170
• Sugar: 1g
• Sodium: 300mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 5mg