Traditional 4 Ingredient Irish Soda Bread!

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Welcome to a bread-making journey that starts with the beloved Irish Soda Bread. This four-ingredient recipe is perfect for those who adore homemade bread but need a quicker, easier method. Its simplicity, combined with the option for gluten-free and vegan adaptations, makes it an inclusive recipe for all.

Irish Soda Bread: Effortless and Adaptable

Irish Soda Bread is renowned for its minimalism and speedy preparation. Whether you’re pressed for time or just craving a warm loaf, this recipe delivers with its no-fuss approach and delightful results.

The Recipe: Simple Steps for a Hearty Loaf

Here’s how to bake this classic bread:

  1. Mixing Dry Ingredients: Combine 4 cups of all-purpose flour, 1½ teaspoons of baking soda, and a pinch of salt in a bowl.
  2. Adding Buttermilk: Stir in 1¾ cups of buttermilk. No buttermilk? Mix the same amount of milk with 1 tablespoon of vinegar, let it sit for 5 minutes.
  3. Kneading the Dough: Turn the mixture onto a flat surface and knead for 2-3 minutes until slightly sticky.
  4. Shaping the Bread: Place the dough in a buttered or oiled round baking dish, spread to about 3 cm thick, and score an ‘X’ on top.
  5. Baking Process: Cover with another baking dish and bake at 435°F for 25 minutes covered, then 10 minutes uncovered.
  6. Cooling and Enjoying: Let it cool before slicing.

Gluten-Free Adaptation

  • Gluten-Free Flour: Use a gluten-free flour blend designed for bread. Ensure it contains xanthan gum for elasticity.
  • Dough Consistency: Gluten-free dough may be more delicate. If it’s too wet, add a bit more flour.
  • Baking Adjustments: Gluten-free breads can sometimes bake differently. Keep an eye on the oven and adjust the baking time if needed.

Vegan Adaptation

  • Vegan Buttermilk: Combine plant-based milk (like almond or soy) with 1 tablespoon of lemon juice or apple cider vinegar.
  • Vegan Butter: Use plant-based butter for greasing the baking dish.

Why You’ll Love This Bread

  • No-Rise, No-Wait: Quick to prepare without the need for lengthy rising times.
  • Customizable: Easily adaptable for gluten-free and vegan diets.
  • Versatile Serving: Great with soups, spreads, or as a stand-alone snack.

Tips for Perfect Results

  • Scoring: The ‘X’ helps the bread cook through evenly.
  • Buttermilk Substitute: Always let the milk and vinegar mixture sit for at least 5 minutes to thicken.
  • Handling the Dough: The dough should be slightly sticky. If it’s too dry, add a little more buttermilk or milk alternative.

Baking as a Joyful Experience

Creating Irish Soda Bread is about more than just baking; it’s about enjoying the process and sharing the fruits of your labor. Whether you’re baking alone or with loved ones, this recipe is a great way to start your bread-making adventures.

An Invitation to Bake and Delight

Irish Soda Bread, with its rustic appeal and inclusive recipe options, invites everyone into the world of bread baking. So, preheat your oven and begin this bread-vent journey with a welcoming and warm loaf. Happy baking! 🍞🎄🥖

4 Ingredient Irish Soda Bread!

3 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 Loaf


  • 4 Cups all-purpose flour
  • 1 ½ Tsp Baking Soda
  • 1 ½ Tsp Salt
  • 1 ¾ Cup Buttermilk (or sub 1 ¾ cup milk and 1 tbsp vinegar)


  • In a bowl, combine all purpose flour, baking soda, and salt.
  • Add in buttermilk (or combine milk with vinegar, leave for 5 min = buttermilk). Give it a mix till a dough starts to form.
  • Turn onto a flat surface and knead for 2-3 minutes, until a slightly sticky dough forms.
  • Place your dough into a buttered or oiled round baking dish, and spread with your hands (to about 3 cm thick). Cut an X into the top of the dough.
  • With another baking dish or any domed oven dish, cover your dough and bake covered in the oven at 435 degrees for 25 minutes, then remove the cover and bake uncovered for another 10.
  • Allow to cool, slice and enjoy!!
Tried this recipe?Let us know how it was!


    1. Hi Lauren!

      Thanks for your feedback on the recipe (: I would agree the bread is on the more dense side, but great for a quick bread to whip up with soups.

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