One-Hour Irish Soda Bread
No yeast, no rising, no waiting. Flour, buttermilk, and baking soda make a rustic loaf in about an hour, start to finish.
Bake it & share your outcome
Recipe Details
Ingredients
- All-purpose flour450 g
- Baking soda5 g
- Fine salt6 g
- Buttermilk400 g
Instructions
- 1
Preheat the oven to 425°F. Whisk flour, baking soda, and salt in a large bowl.
- 2
Add the buttermilk and mix with a fork just until no dry flour remains. It should be soft and a little sticky. Do not knead: the more you work it, the tougher it gets.
- 3
Turn onto a floured surface and pat into a round about 2 inches thick. Set on a parchment-lined baking sheet.
- 4
Cut a deep cross into the top, about halfway through the loaf, so the center can cook.
- 5
Bake 15 minutes at 425°F, then lower to 400°F and bake 25–30 more. The bottom should sound hollow when knocked.
- 6
Cool at least 30 minutes before slicing: the crumb sets as it cools.
Equipment
- Baking sheet
- Parchment paper
- Kitchen scale
- Mixing bowl
Ideal Outcome
No yeast, no rising, no waiting. Flour, buttermilk, and baking soda make a rustic loaf in about an hour, start to finish.
Real User Outcomes
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