I made a No Knead Irish Soda Bread that pulls apart into perfect, tender wedges and will make you question everything you thought about easy bread.

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I love Ina Garten Irish Soda Bread Recipe because it tastes like actual bread you want to eat, not cardboard with confidence. I’m obsessed with that crisp crust and the dense, tangy crumb from the buttermilk, especially when there are raisins hiding in it.

No knead Irish Soda Bread for the win, seriously. It looks rustic and messy and I don’t care, I will tear into it with my hands.

And crumbs end up on you. Not precious.

Bread that satisfies when you’re tired of floury nonsense. Try it once and you’ll know what I mean.

No regrets, promise, seriously.

Ingredients

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Basically the backbone, flour gives the bread its tender crumb and hearty heft.
It lifts the loaf and reacts with buttermilk, so the texture stays light.
Plus a little baking powder gives extra lift so it’s not too dense.
Salt wakes up every flavor, balances the tang, and keeps it from tasting flat.
Sugar adds gentle sweetness and helps the crust brown up nicely.
Basically cold butter creates pockets of richness and those lovely flaky bites.
Plus the egg helps bind things and gives a richer, slightly tender crumb.
Buttermilk brings tang, keeps it moist, and reacts with the leaveners.
Raisins give chewy bursts of sweetness, optional but totally comforting and homey.
Caraway seeds add a warm, slightly licorice-like pop that’s unexpectedly nice.

Ingredient Quantities

4 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

2 tablespoons granulated sugar

4 tablespoons cold unsalted butter, cut into small pieces

1 large egg, beaten

1 3/4 cups buttermilk (more if needed)

1/2 cup raisins (optional, but yummy)

1 tablespoon caraway seeds (optional)

How to Make this

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1. Preheat the oven to 425°F and line a baking sheet with parchment or lightly flour the sheet so the loaf won’t stick.

2. In a big bowl whisk together 4 cups all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt and 2 tablespoons granulated sugar until well mixed.

3. Add 4 tablespoons cold unsalted butter cut into small pieces. Using your fingers or a pastry cutter rub the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits of butter left. A few bigger bits makes the bread flakier.

4. If using, stir in 1/2 cup raisins and 1 tablespoon caraway seeds now so they get distributed.

5. In a smaller bowl whisk together 1 large beaten egg and 1 3/4 cups buttermilk. Pour most of the liquid into the dry ingredients and reserve a couple tablespoons in case the dough is too wet.

6. Mix gently with a wooden spoon until a shaggy sticky dough forms. If it seems too dry add a tablespoon or two more buttermilk, if too wet dust a little flour on your hands. Don’t over mix, the dough should be slightly lumpy.

7. Turn the dough onto a lightly floured surface and shape it into a round loaf about 8 inches across by folding it over itself a few times. Press it together gently, don’t knead it like regular bread.

8. Transfer the loaf to the prepared baking sheet. With a sharp knife cut a deep cross about 1/2 inch deep across the top this helps it bake evenly and looks traditional. Brush the top with a little extra buttermilk or milk if you want a nicer crust.

9. Bake for 30 to 40 minutes until the top is golden brown and a skewer inserted in the center comes out clean. If the loaf is coloring too fast tent loosely with foil for the last 10 minutes.

10. Let cool on a rack at least 20 minutes before slicing so it finishes setting. Serve warm with butter, jam, or whatever you like.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Wooden spoon (or sturdy spatula)
5. Pastry cutter or your fingers for cutting in butter
6. Baking sheet lined with parchment or lightly floured
7. Sharp knife or bench scraper for scoring the top
8. Cooling rack

FAQ

Q: Can I skip the raisins or sub something else? A: Yes, you can leave them out if you dont like raisins. Chopped dried apricots or currants work well too, or just make it plain for a more traditional loaf.

Q: My dough feels too sticky, what do I do? A: Add a tablespoon or two more flour, but dont overdo it. Soda bread should be a bit shaggy not super smooth. If it gets dry add a splash more buttermilk.

Q: Why is the top cracking when it bakes? A: Thats normal and even wanted. The traditional cross cut on top helps the bread rise and makes those rustic cracks. It means the baking soda is doing its job.

Q: Can I make this with regular milk instead of buttermilk? A: You can, but the tang from buttermilk reacts with the baking soda to make it light and flavorful. If you only have regular milk, stir in 1 tablespoon lemon juice or vinegar per cup and let it sit 5 minutes.

Q: How do I know when the bread is done? A: Tap the bottom of the loaf, it should sound hollow. Or stick a toothpick in the center it should come out clean. Internal temp should be about 190 to 200 F.

Q: Can I add seeds or herbs for extra flavor? A: Absolutely. Caraway seeds are classic, and chopped fresh rosemary or thyme can be nice. Just fold them in with the dry ingredients so they distribute evenly.

Ina Garten’s Yummy Irish Soda Bread Recipe Substitutions and Variations

All purpose flour: Use equal amounts of whole wheat pastry flour for a nuttier, slightly denser loaf. If you need gluten free, swap in a 1 to 1 gluten free baking blend but add 1 extra tablespoon of liquid if the dough feels too dry.
Cold unsalted butter: Replace with cold coconut oil cut into pieces for a similar texture, or use chilled vegetable shortening. Both give the bread good tenderness but coconut oil may add a faint coconut note.
1 large egg: For an egg-free version mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes to thicken. You can also use 1/4 cup unsweetened applesauce but the crumb will be a bit moister.
1 3/4 cups buttermilk: Sub with 1 3/4 cups milk plus 1 3/4 tablespoons lemon juice or white vinegar, let sit 5 minutes until slightly curdled. Plain yogurt thinned with a splash of milk works too, about 1 1/2 cups yogurt plus 1/4 cup milk.

Pro Tips

1) Keep the butter really cold and leave pea sized bits in the dough. Those little lumps melt in the oven and give flaky pockets. if the butter warms up while you work, pop the bowl in the fridge for 10 minutes and continue.

2) Soak the raisins in hot tea or rum for 10 minutes before adding them. They plump up and stay juicy instead of stealing moisture from the dough. Drain them well though or they’ll make the loaf too wet.

3) Check doneness with a thermometer and by feel, not just eyeballing color. The center should hit about 200°F and the loaf should sound hollow when you tap the bottom. If the top gets too brown tent loosely with foil for the last 10 minutes.

4) Let it cool at least 20 minutes before slicing. Cutting too soon makes the crumb gummy. Also, store leftovers wrapped in a clean tea towel at room temp for a day, then freeze slices you won’t eat in a couple days.

Ina Garten's Yummy Irish Soda Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a No Knead Irish Soda Bread that pulls apart into perfect, tender wedges and will make you question everything you thought about easy bread.

Servings

servings

Calories

235

kcal

Equipment: 1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Wooden spoon (or sturdy spatula)
5. Pastry cutter or your fingers for cutting in butter
6. Baking sheet lined with parchment or lightly floured
7. Sharp knife or bench scraper for scoring the top
8. Cooling rack

Ingredients

4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg, beaten
1 3/4 cups buttermilk (more if needed)
1/2 cup raisins (optional, but yummy)
1 tablespoon caraway seeds (optional)

Directions

Preheat the oven to 425°F and line a baking sheet with parchment or lightly flour the sheet so the loaf won't stick.
In a big bowl whisk together 4 cups all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt and 2 tablespoons granulated sugar until well mixed.
Add 4 tablespoons cold unsalted butter cut into small pieces. Using your fingers or a pastry cutter rub the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits of butter left. A few bigger bits makes the bread flakier.
If using, stir in 1/2 cup raisins and 1 tablespoon caraway seeds now so they get distributed.
In a smaller bowl whisk together 1 large beaten egg and 1 3/4 cups buttermilk. Pour most of the liquid into the dry ingredients and reserve a couple tablespoons in case the dough is too wet.
Mix gently with a wooden spoon until a shaggy sticky dough forms. If it seems too dry add a tablespoon or two more buttermilk, if too wet dust a little flour on your hands. Don't over mix, the dough should be slightly lumpy.
Turn the dough onto a lightly floured surface and shape it into a round loaf about 8 inches across by folding it over itself a few times. Press it together gently, don't knead it like regular bread.
Transfer the loaf to the prepared baking sheet. With a sharp knife cut a deep cross about 1/2 inch deep across the top this helps it bake evenly and looks traditional. Brush the top with a little extra buttermilk or milk if you want a nicer crust.
Bake for 30 to 40 minutes until the top is golden brown and a skewer inserted in the center comes out clean. If the loaf is coloring too fast tent loosely with foil for the last 10 minutes.
Let cool on a rack at least 20 minutes before slicing so it finishes setting. Serve warm with butter, jam, or whatever you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.