Description
A simple and rustic Irish soda bread made without yeast, perfect for any occasion.
Ingredients
- 3 1/2 cups unbleached all purpose flour (420 g)
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
- 1 1/2 cups buttermilk (337 g)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, add the flour, salt, and baking soda. Whisk them together until evenly distributed.
- Using a wooden spoon, make a well in the center of the dry ingredients. Pour the buttermilk into the well.
- Stir gently with the spoon, beginning in the center and working outward until you have a shaggy dough.
- Lightly flour a work surface and turn the dough out onto it. Knead the dough only about four times to combine.
- Shape the dough into a round loaf and transfer it to the prepared baking sheet. Dust the top lightly with flour.
- Cut a large X into the top of the dough with a sharp chef’s knife to allow steam to escape.
- Bake at 450°F for 15 minutes, then lower the temperature to 400°F and bake another 25–30 minutes until golden brown and hollow-sounding when tapped.
- Allow to cool for at least 20 minutes before slicing.
Notes
Use unbleached flour for better flavor and texture. For very thin buttermilk, add an extra tablespoon. Be careful not to overmix the dough.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish