Irish Soda Bread

Irish Soda Bread

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From the Chef

John J. Griffin, CEC, CEPC

“This bread is one of the easiest and most delicious breads to bake. It may be made in any size, from small rolls, to large round loaves, and may be garnished with flour or oats, and cut to make it your signature bread. It is mandatory around St. Patrick’s Day to have Irish Soda Bread on your tables.”


3 pounds Stoneground Whole Wheat Flour
3 pounds A/P Flour
2 oz Salt
2 oz Baking soda
8 oz Vermont Butter
2 quarts Buttermilk


In a large bowl, combine the dry ingredients. Sift these, to make sure there are no lumps of baking soda in the dough. Add the butter, and press into the flour with your fingertips, making pea sized pieces. Add the buttermilk, and mix with a spoon until all the flour is incorporated. Remove to a lightly floured board, and knead by hand until the dough is well blended. Don’t over mix the dough, or it’ll be tough.

Cut the dough in loaf or roll sized pieces, and form into balls. Add raisins, caraway seeds, dried cranberries, or currants to part of the dough, if you wish. Place on a baking sheet.

Lightly brush the bread or rolls, with water, and garnish the tops by dusting with flour, wheat germ, oats, or dried herbs. Cut a cross into each piece of dough. Do not wash with egg wash or milk, as these will burn in the oven on this bread, since it starts out in a very hot oven.

Place in an oven preheated to 400°. After 10 minutes, turn down the heat to 325°. The rolls will be done in about 30 minutes, and the bread will be done in about 50 minutes. Allow to cool on the pan.

Either serve immediately, or place in a bag, at room temperature, to store for a day or two. Do not refrigerate, or it’ll become very stale very quickly.

Best served warmed up, or toasted.


6 x 2# loaves or 96 rolls



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Association of Nutrition & Foodservice Professionals