Irish Soda Bread

45 minutes
15 minutes
Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

Simple and tasty, this un-yeasted bread is an Irish classic. Enjoy it with butter, jam, or as a side for soups and stews!


  • 2.75 (2 and 3/4) cups all-purpose flour
  • 1/2 cup wheat germ
  • 3 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter, in small cubes
  • 1.5 cups buttermilk
  • 1 large egg, beaten


  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, wheat germ, sugar, baking soda, baking powder and salt. Mix well.
  3. Cut in the butter into this mixture with a pastry blender until the butter pieces are approximately pea sized.
  4. In a separate bowl, combine the buttermilk and egg together thoroughly, then add to the dry mixture. Stir until it just starts to come together.
  5. Empty contents onto a lightly floured surface and gently press the dough together until it starts to become smooth and resembles a flattened ball approximately 1.5 inches thick in height. Do not over work the dough.
  6. Gently transfer the dough round onto the prepared baking sheet. With a floured knife, cut an “x” shape across the top of the dough.
  7. Bake for approximately 40 to 45 minutes until golden brown, and a toothpick inserted into the center of the loaf comes out dry.
  8. Cool on a wire rack. To serve, cut into wedges or slices.

Makes one eight-inch round loaf.

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