Chef John’s Irish Soda Bread Recipe

I absolutely love sharing this cozy, nostalgic recipe with you—Chef John’s Irish Soda Bread Recipe has always held a special place in my heart. It’s that perfect balance of subtly sweet and tender crumb, with just the right hint of citrus and dried fruit. Whenever I make this bread, it fills my kitchen with an irresistible aroma and makes me feel connected to a rich, comforting tradition. Whether you’re pulling it fresh from the oven for St. Patrick’s Day or simply craving a warm slice to pair with your stew, this recipe never disappoints.

Why You’ll Love This Chef John’s Irish Soda Bread Recipe

What makes this bread truly special to me is its delightful flavor profile. There’s a gentle sweetness from the honey and dried currants, perfectly complemented by the bright zestiness of orange. The texture is just right—soft and tender inside, with a lightly crisp crust that makes every bite so satisfying. Unlike heavier rye or yeast breads, this soda bread feels light and approachable, yet full of character.

Another thing I adore about Chef John’s Irish Soda Bread Recipe is how incredibly easy and quick it is to prepare. No yeast means no waiting around for dough to rise—just simple mixing, shaping, and baking. It’s ideal for last-minute gatherings or when you want something special without a lot of fuss. I often bring it to family dinners or casual weekend brunches, and it always gets eaten faster than I expect. Honestly, it stands out because it’s such a timeless crowd-pleaser with a rustic charm that’s hard to beat.

Ingredients You’ll Need

The magic of this recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect texture, flavor, and golden color that make this bread memorable.

• All-purpose flour (3 ¼ cups): The main structure for the bread, giving it that tender crumb.
• Whole wheat flour (½ cup): Adds wholesome flavor and a slight nuttiness.
• Rolled oats (¼ cup): Provides texture and rustic appeal.
• Salt (1 ½ teaspoons): Enhances all the other flavors perfectly.
• Baking soda (1 ¼ teaspoons): The essential leavening agent that gives soda bread its lift.
• Baking powder (1 teaspoon): Works with baking soda to ensure a light crumb.
• Cold unsalted butter (¼ cup, cubed): Adds richness and a tender crumb.
• Buttermilk (1 ¾ cups): Provides acidity to activate the baking soda and keeps the bread moist.
• Large egg (1): Binds ingredients and contributes to the bread’s richness.
• Honey (2 tablespoons or more): Adds subtle sweetness and depth of flavor.
• Grated orange zest (2 teaspoons): Brightens the bread with fresh citrus notes.
• Dried currants (1 cup): Sweet bursts that complement the bread’s texture.
• Golden raisins (⅓ cup): Adds an additional layer of sweetness and chew.

Directions

Step 1: First, preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.

Step 2: In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder until well combined. This dry mix sets the foundation and ensures the leavening agents are evenly distributed.

Step 3: Using a pastry blender or your fingertips, cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs. This step helps create that tender, flaky crumb we all love in buttermilk soda breads.

Step 4: In a separate medium bowl, beat together the buttermilk, egg, honey, and grated orange zest. This wet mixture infuses the dough with richness and a fragrant lift.

Step 5: Pour the wet ingredients, along with the dried currants and golden raisins, into the flour-butter mixture. Stir gently with a wooden spoon until you have a wet, sticky dough that just comes together. Be careful not to overmix—you want the dough tender and slightly lumpy.

Step 6: Turn the dough out onto a well-floured surface. Press it together into a ball and then divide it evenly into two portions. Form each portion into a smooth, round loaf, gently shaping to keep the dough from overworking.

Step 7: Transfer the loaves to your prepared baking sheet. Let them rest for 15 minutes; this resting step is important for the dough to relax and the texture to develop just right.

Step 8: Using a serrated knife, carefully cut a ½-inch-deep “X” across the top of each loaf. This traditional slash allows the bread to expand while baking and gives it that charming rustic look.

Step 9: Bake the loaves in the preheated oven for about 45 minutes. Keep an eye on the color—it should turn a beautiful golden brown and fill your kitchen with an inviting aroma.

Step 10: Once baked, transfer the loaves to a wire rack to cool completely before slicing. This resting time helps set the crumb for perfect slices.

Servings and Timing

This recipe yields two generous soda breads, perfect for slicing into 16 servings total. Prep time is about 15 minutes, baking takes 45 minutes, plus an additional 15 minutes resting time before baking. Altogether, you’re looking at roughly 1 hour and 30 minutes from start to finish, including all those important resting periods.

How to Serve This Chef John’s Irish Soda Bread Recipe

One of my favorite ways to serve this soda bread is fresh and warm, slathered with a little Irish butter or homemade jam. It’s an absolute dream alongside hearty stews or soups, especially on cool evenings when comfort food truly hits the spot. I also love serving it at brunch with smoked salmon, cream cheese, and a sprinkle of fresh herbs for a bit of an upscale feel.

For presentation, I like to slice the loaf into thick wedges and arrange them on a rustic wooden board garnished with extra orange zest or a scattering of oats for a natural, inviting look. Pairing it with a chilled glass of Irish breakfast tea or a brisk, light cider never fails to elevate the experience. If you’re hosting a St. Patrick’s Day party or simply want to treat your family to something special, serving this soda bread warm, right out of the oven, is unbeatable.

And do keep in mind, this bread is equally delightful at room temperature the next day, making it a versatile addition to any meal. I usually suggest serving portions of about one to two thick slices per person, which is just right for a satisfying snack or part of a fuller spread.

Variations

Over the years, I’ve experimented with tweaks to Chef John’s Irish Soda Bread Recipe that add extra layers of flavor or adapt to different dietary needs. For example, if you want a nutty twist, try swapping the rolled oats for chopped toasted nuts like walnuts or pecans. It adds a lovely crunch and depth. Also, using different dried fruit such as cranberries or chopped dried apricots can bring vibrant color and tang.

If you’re looking for gluten-free options, I recommend using a well-balanced gluten-free flour blend and adding a bit more baking powder to ensure a good rise. For vegan versions, substitute the egg with a flax egg and swap buttermilk for a tangy plant-based yogurt mixed with a splash of lemon juice to maintain that characteristic tang. The texture might be a little different but equally delicious in its own right.

Finally, I’ve even tried baking individual smaller loaves or muffins using this dough, which is fantastic for portion control or quick single servings. Just adjust the bake time accordingly—about 20 to 25 minutes for muffins—and you’re good to go.

Storage and Reheating

Storing Leftovers

I always store leftover soda bread wrapped tightly in plastic wrap or in an airtight container to keep it from drying out. It stays fresh at room temperature for up to 2 days, which is plenty of time to enjoy it without losing its tender crumb. If your kitchen is humid, I prefer keeping it in a paper bag inside a sealed container to maintain crust crispness.

Freezing

This bread freezes beautifully if you want to make it ahead or save some for later. I slice it first, then place sheets of parchment paper between slices and store them in a heavy-duty freezer bag. It can keep in the freezer for up to 3 months. When you’re ready to eat, just thaw slices in the refrigerator or at room temperature.

Reheating

To reheat, I pop the slices into a toaster or oven at 350 degrees F for about 5 to 8 minutes to revive that lovely crisp crust and warm interior. Avoid microwaving as it tends to make the bread rubbery and loses the texture I love so much. A light brushing of butter before warming also works wonders to bring back that fresh-baked glory.

FAQs

Can I substitute regular milk for buttermilk in Chef John’s Irish Soda Bread Recipe?

You can, but to mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 ¾ cups of regular milk and let it sit for 5 minutes before using. This helps activate the baking soda and maintain the proper rise and tender crumb.

Why do I need to cut an “X” on top of the soda bread?

The “X” lets the heat penetrate evenly as the bread bakes, allowing it to expand without cracking unpredictably. It also lends the bread its iconic rustic look steeped in Irish tradition.

Can I make this bread without dried fruit?

Absolutely! If you prefer a plainer soda bread, just omit the currants and raisins. It will still have that tender, flavorful crumb and wonderful texture, perfect for pairing with savory dishes.

What texture should I expect in a properly baked Irish soda bread?

The interior should be tender yet slightly dense, with a moist crumb and a crisp, golden crust. It shouldn’t be dry or crumbly—if it is, the dough was likely overmixed or the bread baked too long.

Is soda bread the same as yeast bread?

Not exactly. Soda bread uses baking soda and sometimes baking powder as leavening agents, so it doesn’t require rising time like yeast bread. This makes it quicker to prepare and gives it a different texture and flavor profile.

Conclusion

I genuinely hope you give Chef John’s Irish Soda Bread Recipe a try—it’s one of those comforting recipes that feels like a warm hug from the inside out. It’s simple, quick, and absolutely delicious, making it a staple in my kitchen that I keep coming back to. Whether you’re celebrating a special occasion or just craving a slice of something homemade, this bread always brings a little joy to the table.

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