Irish Soda Bread


This is my favorite bread to make when I decide I want bread at the last minute. You can mix the ingredients together in five minutes and have it ready to eat in under an hour. When you slather it with butter freshly out of the oven it tastes just as good as any yeast bread that you could make.


  • 2 cups (225 g) all-purpose flour
  • 2 cups (225 g) whole wheat flour, plus more for dusting
  • 2 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1 tsp. salt
  • 1 tsp. caraway/fennel/anise seeds (optional)
  • 1 1/2 – 1 2/3 cup (350 – 375 mL) buttermilk or thinned yogurt
  • 3 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Combine AP flour, whole wheat flour, baking soda, seeds, cream of tartar, and salt in a large bowl. Melt the butter and add to the flour. Add the buttermilk and then mix the ingredients together until they are just combined. Do not overmix. Shape into a boule and place on a greased or parchment-lined baking sheet. Sprinkle flour over the top of the boule and use a sharp knife to cut a deep cross. Bake for 35-40 minutes. Let cool slightly before cutting the bread to prevent it from becoming gummy. Serve with butter and Guinness.

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