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St. Patrick’s Day Irish Soda Bread {Recipe} is one of those easy to make, 4-ingredient bread recipes that will have you coming back for more. So simple, no yeast & oh so delicious. Perfect for St. Patrick’s Day!

I originally had something else planned for today. But then I was given a little inspiration on Sunday & Monday that prompted me to dig into my Irish heritage & create something to get a little closer to it. I decided that since I had never made Irish Soda Bread before I would give it a try. I pulled a few different recipes & then sort of compiled them into what would work for me & the ingredients I had on hand along with how I like to bake. The end result was so much better than expected. This has now become one of my easiest & most loved bread recipes we make.

Soda Bread Recipe

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This is so simple & we make it all the time- even when it’s not St. Patrick’s Day. The kids are loving it as toast (with the raspberry marmalade on it) for breakfast at the moment. But it goes great on the side of meatloaf & mashed potatoes or with a hot bowl of soup. With just 4 ingredients & no yeast or rising time required, you can’t go wrong with this.

St. Patrick’s Day Irish Soda Bread

I just love the artisan style of the round loaf. It looks so rustic & hearty.

Scroll to the bottom for the Printable Recipe

Looking for more great St. Patrick’s Day Recipes?

Rainbow Pinwheel Cookies

Mint Chocolate Chip Skillet Cookie

Blushing Whiskey Sour

5 from 1 vote

St. Patrick’s Day Irish Soda Bread {Recipe}

Ingredients

3 2/3 cup all-purpose flour plus a little more for dusting
1 tsp kosher or sea salt
1 tsp baking soda
1 3/4 cup buttermilk
if you don't have buttermilk - which I didn't - you can put 1 3/4 tbsp vinegar in measuring cup & then fill the rest with regular milk until you reach your 1 3/4 cup. Let sit for 5 minutes before using.

Instructions

Preheat oven to 425 degrees.
Lay a sheet of parchment paper over baking sheet. Set aside.
Mix flour, salt & baking soda together in mixer bowl.
Make a well in the center- pour in your buttermilk.
Mix with the paddle attachment of your mixer or you can kneed in by hand until the dough is soft. Should be fairly wet but not sticky.
Turn dough on lightly floured surface & kneed 3-4 times to smooth.
Shape into flat circle - mine was about 1-2 inches thick but still flat in shape.
Place on prepared parchment lined sheet & cut a cross from edge to edge on top.
Bake 25-30 minutes or until golden. When it sounds hollow when tapped- it's ready.
Enjoy!

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