Irish Soda Bread — Rustic quick bread with buttermilk, no yeast required

A beautifully simple quick bread that relies on baking soda and buttermilk instead of yeast, requiring no rising time. Dense yet tender with a slight tang, it comes together in minutes and bakes into a golden, cross-topped loaf. A staple of resourceful Irish home baking.

Instructions

1. Mix the dry ingredients: Preheat oven to 400°F. Whisk 4 cups flour, 1 tsp baking soda, and 1 tsp salt in a large bowl. Stir in optional raisins.
2. Form the dough: Make a well in the center and pour in 1½ cups buttermilk. Mix with a fork until a shaggy dough forms, adding more buttermilk if too dry. Do not overmix.
3. Shape the loaf: Turn onto a floured surface and knead gently for 30 seconds. Shape into a round loaf about 6-7 inches across. Place on a parchment-lined baking sheet.
4. Score and bake: Cut a deep cross (½ inch) on top with a sharp knife. Bake 35-45 minutes until golden and hollow-sounding when tapped on the bottom.
5. Cool and serve: Transfer to a wire rack. Serve warm with butter.

Tips

• Do not overmix or overkneading — this makes the bread tough; handle gently
• The cross on top isn't just decorative — it helps heat penetrate the thick loaf evenly
• Best eaten the same day; toast day-old slices for breakfast