This post may contain affiliate links, view our disclosure.
With whole wheat flour, honey, and buttermilk, this simple Irish brown soda bread recipe is flavorful and perfect for slicing and serving along with Guinness beef stew or your favorite soup!
One of the things I love most about fresh baked bread is the way it makes the house smell like a home. The only downside is that bread usually takes a while. But not this bread! It’s easy to make and whips up in under an hour, including bake time.
Irish soda bread is what your stew was missing!
Why You’ll Love This Recipe
- Quick and Easy: No need to wait for the dough to rise; baking soda does the heavy lifting. And bonus, no kneading required!
- Wholesome Ingredients: Made with whole wheat flour and buttermilk, this bread is free of the chemicals and preservatives that are in store-bought loaves. And it offers a hearty flavor and texture!
- Versatile Pairing: Whether it’s a rich beef stew or a light salad, this bread complements a variety of dishes.
Why is it Called Soda Bread?
Traditional Irish soda bread is a staple with a rich history. It’s a type of quick bread that uses baking soda as a leavening agent, eliminating the need for yeast.
This method became popular in Ireland during the 19th century due to limited access to ingredients and cooking equipment. The result is a dense, yet tender loaf that’s both simple and satisfying.
Ingredients in This Simple Irish Soda Bread Recipe
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – Butter isn’t an ingredient in traditional Irish soda bread, but it enhances the loaf beautifully. It adds rich flavor and makes the bread a bit softer and less dry.
- Honey – For a hint of sweetness.
- Whole wheat flour – Whole wheat flour gives the bread its rustic texture and nutty, slightly sweet, hearty taste, which is characteristic of authentic, traditional Irish soda bread.
- All-purpose flour – Instead of using whole wheat flour, we use a 3:1 ratio of whole wheat flour to all-purpose flour to help prevent the bread from being overly dry and heavy.
- Wheat bran or oat bran – Wheat bran will give the bread a slightly earthier, heartier flavor and a more rustic texture. On the other hand, oat bran will add a mild sweetness and a bit more tenderness. Use what you have in your pantry!
- Buttermilk – Buttermilk adds tangy flavor that balances the nuttiness of whole wheat. It also acts as a tenderizer, resulting in a softer bread. And last but not least, buttermilk is acidic, and when mixed with baking soda, it creates carbon dioxide bubbles that help the bread rise.
Step-by-Step Instructions
- Prep. Preheat the oven to 375F and butter a 9 by 5-inch loaf pan.
- Make the dough. Combine the butter and honey in a small bowl and set aside. Whisk together the whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt in a large bowl. Make a well in the center of the dry ingredients and use a wooden spoon to stir in the egg, then the butter/honey mixture, and then about half of the buttermilk. Gradually add just enough buttermilk so that a soft dough forms; be careful not to over-mix.
- Bake. Transfer the dough to the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk. Bake until a wooden skewer inserted into the center comes out clean, about 40 to 50 minutes.
- Cool. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool to room temperature before slicing.
Storage
I recommend storing this bread wrapped well at room temperature for up to 3 days. After that, it has the tendency to dry out.
Alternatively, you can slice this bread, flash freeze the slices, pop the frozen slices into a zip-top plastic freezer bag, and store them in the freezer for up to 3 months. I think this bread tastes best if it’s toasted after being frozen (and it’s convenient because you can toast it directly from frozen!).
Pro Tips For Success
- Use fresh baking soda. Because this bread relies on baking soda for leavening, make sure your baking soda is fresh. Expired baking soda won’t create the proper rise, leaving you with a dense loaf.
- Don’t over-mix. Overworking the dough will result in a tough, dense bread. Mix just until the ingredients come together.
- Work quickly. Once you add the buttermilk, the baking soda immediately activates. Get the dough into the oven as soon as possible to maximize the rise.
FAQs
Yes! If you don’t have buttermilk, you can make a substitute by mixing 1 3/4 cups whole milk, 2 tablespoons heavy cream (or more whole milk) and 2 tablespoons of lemon juice or vinegar. Let it sit for 5 to 10 minutes before using.
For this recipe, the best and easiest way to tell when it’s cooked is to insert a wooden skewer into the center of the loaf halfway down. The skewer should come out clean when the loaf is cooked.
Additionally, when you tap on the bottom of the loaf it should sound hollow.
You can also check with an instant-read thermometer; the internal temperature should be around 200°F (93°C).
This simple Irish soda bread recipe is baked in a loaf pan; there’s no need to score it!
Absolutely! A traditional Irish soda bread recipe is often plain and simple, but you can add raisins, currants, seeds, or even a bit of honey for extra flavor.
What Goes Good with Irish Soda Bread?
- Guinness Beef Stew
- Instant Pot Chicken Sausage Guinness Stew
- Lentil Salad with Herbed Goat Cheese and Balsamic Vinaigrette
- Instant Pot Beef Stew
- Homemade Chicken Soup
More Savory Quick Bread Recipes
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Simple Irish Soda Bread Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
- 4 tablespoons unsalted butter melted and cooled slightly (plus more to grease the pan)
- 2 tablespoons honey
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup wheat bran or oat bran
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 large egg lightly beaten
- 2 cups buttermilk
Instructions
- Prep. Preheat the oven to 375F and butter a 9 by 5-inch loaf pan.
- Make the dough. Combine the butter and honey in a small bowl and set aside. Whisk together the whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt in a large bowl. Make a well in the center of the dry ingredients and use a wooden spoon to stir in the egg, then the butter/honey mixture, and then about half of the buttermilk. Gradually add just enough buttermilk so that a soft dough forms; be careful not to over-mix.
- Bake. Transfer the dough to the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk. Bake until a wooden skewer inserted into the center comes out clean, about 40 to 50 minutes.
- Cool. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool to room temperature before slicing.
Notes
- Recipe Yield and Serving Size: This recipe makes 1 (9 by 5-inch) loaf of bread. Slice the bread into 10 slices, and each slice is 1 serving.
- Storage: I recommend storing this bread wrapped well at room temperature for up to 3 days. After that, it has the tendency to dry out.
- Freezing: To freeze, slice this bread, flash freeze the slices, pop the frozen slices into a zip-top plastic freezer bag, and store them in the freezer for up to 3 months. I think this bread tastes best if it’s toasted after being frozen (and its convenient because you can toast it directly from frozen!).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on March 2, 2020 and updated on March 17, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
