St. Patrick's Day Irish Soda Bread Recipe (2025)

FAQs

What's the difference between Irish bread and Irish soda bread? ›

However, the two loaves differ pretty significantly from there. Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.

It's also a symbol of celebration, baked in droves in the lead up to Saint Patrick's Day. However, the humble soda bread began as an affordable necessity and was the solution to many food problems facing Ireland at the time.

2. Cutting a Cross on Top of Your Soda Bread Keeps the Devil Out. In the 19th century, it was believed that a cross slashed atop your bread let the devil out while the bread baked. It was also believed that the symbolism can be interpreted as blessing the bread and giving thanks.

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.

And finally, don't immediately cut into the Fast Irish Soda bread when you pull it out of the oven. Although this bread is best served warm, cutting into it too quickly will turn the bread gummy.

Serving the Irish Soda Bread

Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.

Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

The essential ingredients in traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread's leavening. This leavening from buttermilk and baking soda is what gives the bread its name: "soda bread."

What is the myth behind Irish soda bread? ›

Traditionally marked with a cross on the top, soda bread loaves got their signature appearance for superstitious reasons. Families believed if they cut a cross on the top of the bread that it would ward off evil and protect the household.

The first documented people to enjoy soda bread were the American Indians. They used pearl ash, a natural form of soda created from the ashes of wood, to make their bread without yeast. However, this practice became known worldwide when the Irish discovered and replicated it.

In some parts of Fermanagh, the white flour form of the bread is described as fadge. The "griddle cakes", "griddle bread" (or soda farls in Ulster) take a more rounded shape and have a cross cut in the top to allow the bread to expand. The griddle cake or farl is a more flattened type of bread.

Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).