Irish Soda Bread V

Irish Soda Bread V

Freyja 0

"This is the real thing! You can use an egg and slightly less milk for a different texture. It is also possible to use water instead of milk and buttermilk, but this makes a much denser loaf."

Ingredients 1 h {{adjustedServings}} servings 144 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar; stir to combine. In a separate bowl, mix together buttermilk, milk and oil.
  3. Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown.
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Reviews 38

  1. 45 Ratings


this recipe produced two fine loaves of very flavorful bread Prep couldn't have been easier...a good project for kids. It had the "bite" from the soda and the buttermilk that makes the bread so wonderful. I shipped it to two friends and it arrived in perfect condition and was enjoyed by all!


this had really good flavor, except, being the ignorant 15 year old cook that I am, I wasn't expecting it to be like a flat bread. I had wanted to make a loaf og bread but thats ok it still came out good! and hey, you learn something new every day!


Five stars for simplicity. I used all-purpose white and special-for-bread whole wheat flour and this turned out great. Used fake buttermilk - 1 tbsp vinegar for each cup milk and let sit 10 minutes on counter. Stirred about 1 cup of raisins into the flour mix before the milk to make raisin bread. Tasty and chewy, great warm with jam and honey.