Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture into a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.

  • Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with a floured wooden skewer.

  • Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

Reviews (1)

25 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
I absolutely LOVE this recipe, and for several reasons. First of all, the taste and texture of this bread is wonderful, IF like me, you enjoy savory breads. Deliver me from the fancy, full-of-currants Irish soda breads--they are too sweet for my taste! This seems much closer to something an Irish farmer's family would enjoy with their meals. It's just great. The other reason I adore this recipe is that the baking techniques suggested solved my problem: I had never baked a loaf of Irish soda bread that was actually DONE until I tried this. Finally I had done it. So I have taken these techniques and applied them to other recipes, and now my Irish soda breads are always a success, no matter what. I even invested in some skewers even though I don't use them for anything else, and it was worth it. I always turn the bread over after 30 minutes and then cook it for another 15 minutes. In my oven, this is what works! Anyway, I am so grateful. I make a lot of Irish soda bread these days and rarely even buy commercial bread of any type anymore. Thanks, Martha!