Irish Soda Bread Recipe

Celebrate Saint Patrick’s Day by whipping together a traditional Irish soda bread - it’s dense, yet soft and has an incredible crusty exterior - best of all, it doesn’t require any yeast!



Prep Time

10 minutes

Cooking Time

45 minutes


Makes 1 loaf

Recipe Ingredients

  • 400ml SPAR buttermilk
  • 3 tablespoons SPAR granulated white sugar
  • 5 tablespoons unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon salt
  • 500g SPAR cake wheat flour
  • 1 teaspoon bicarbonate of soda
  • 150g raisins

Recipe Method

  1. Preheat oven to 200°C. Line a baking sheet with baking paper or a silicone baking mat, use a seasoned 25-30 cm cast iron frying pan, or grease a 22-25 cm cake pan or pie dish. Set aside.
  2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, sugar, bicarbonate of soda, and salt together in a large bowl. Cut the butter using a pastry cutter or a fork. Work the dough into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 20-25 cm round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  3. Transfer the dough to the prepared pan. Bake until the bread is golden brown and the centre appears cooked through, about 45 minutes. Loosely cover the bread with aluminium foil if you notice heavy browning on top.
  4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/ spreads.
  5. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

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