A good Irish soda bread (with whole wheat flour, in this case) should have a thick, crunchy crust and a soft, dense crumb. The flavor should be ever-so-slightly tangy. In my herby Irish soda bread recipe, I use a combination of white and whole wheat flour. The white flour gives you that tender crumb, while the whole wheat adds depth, flavor, and extra nutritional value. This time, we’re swapping the classic buttermilk for kefir. More on that later!
Traditional Irish soda bread recipes come from Ireland, of course, and were originally made with just four ingredients: flour, salt, baking soda, and buttermilk. No need to stress about yeast because soda breads don’t have any!
Baking with kefir might sound odd, but trust me—it works wonders in this easy quick bread recipe.
What is kefir?
Kefir is a cultured milk product, similar to drinkable yogurt. It’s thicker and tangier than buttermilk and packed with natural probiotics. In traditional Irish soda bread, the acid from buttermilk reacts with baking soda to help the bread rise. Kefir does the same job in this version but yields a bread with a bit more flavor than buttermilk would.
Where can I find kefir?
Kefir is easy to find. It’s located in the refrigerated dairy section of most grocery stores. The yogurt is probably close by. There are usually multiple varieties to choose from, and many of them are flavored and sweetened. Plain, unsweetened kefir works best for this Irish soda bread recipe.
Irish Roots and a Pinch of Magic
In Ireland, most families have their own soda bread recipes, passed down through generations. It’s a tradition! I fell in love with the food when I visited Ireland, and I love baking this bread to get in touch with my own Irish roots. When this bread is baking in the oven, the smell wafts through the house, and it smells sooo good. The smell alone is magical—but there’s more.
Why is there a cross on top?
Scoring a cross on top of soda bread helps the loaf bake evenly, but according to Irish folklore, scoring the bread has another purpose: to let the fairies out and ward off evil spirits. I love old stories like this—the perfect blend of practicality and charm. It’s one of the things that makes Irish food so special if you ask me.
Irish Soda Bread Tips, from My Kitchen to Yours
Whatever you do, don’t mix too much.
Sometimes in a recipe, you’ll see the phrase “mix until just combined.” What does that mean? Stop mixing as soon as the ingredients are barely incorporated. You might have the urge to keep mixing, kneading, or folding your ingredients together until the dough or batter is smooth. Resist the urge. The more you handle the dough, the more gluten develops. In this recipe, too much gluten development will result in a tough, dense loaf.
You’ll bake this bread at a high temperature to achieve its signature crust. The best Irish soda bread will have a crispy golden crust and a tender interior. If you want an extra-crisp exterior, you can even try baking it in a cast-iron skillet.
What is the difference between white and brown soda bread?
White Irish soda bread uses refined white flour and produces a lighter crumb. Brown soda bread—also called Irish brown bread—uses whole wheat flour (sometimes called wheaten bread flour in Irish recipes). Bread made with whole wheat flour has a nuttier flavor and heartier texture.
This Irish soda bread with whole wheat flour gives you the best of both worlds—the tenderness of white flour and the depth of flavor whole wheat brings to the table.
How is this Irish soda bread with wheat flour healthier than other Irish soda breads?
Whole wheat adds fiber and nutrients compared to plain white flour loaves. Kefir also contributes probiotics. This isn’t exactly health food, but it is a more nourishing take on Irish soda bread recipes, traditional or otherwise.
Can I freeze leftover bread?
Yes! Wrap the loaf tightly in plastic wrap and then foil. You can keep this in the freezer for up to two months. Make sure to slice the loaf before freezing if you’d like to make toast straight from the freezer.
Does this Irish soda bread with wheat flour toast well?
It toasts beautifully. In fact, a day or two later, it may be even better as toast. The edges crisp up while the center stays tender. It’s one of my favorite easy Irish recipes to enjoy the next morning.
What do you serve on Irish soda bread?
Good salted butter, for one. Irish butter is especially delicious! I talk more about that in my recipe for mushy peas. It’s also lovely with Irish blue cheese and onion chutney. You can serve it with soups, stews, or as a dinner side. I mean—it’s bread! You already know how you like it!
A Little Slice of Ireland, Without Leaving Home
If you liked this recipe, here are a few more of my favorites inspired by my Irish travels. You’ll feel like you’re on a trip to Ireland, right in your own kitchen. Enjoy!
Herby Irish Soda Bread Recipe
This is my take on a classic Irish soda bread recipe. With wheat flour, some fresh herbs, and a handful of oats, you’ll want to enjoy this simple recipe again and again.
Ingredients
Instructions
- Preheat the oven to 450 °F. Line a baking sheet with parchment.
- With a fork, mix the flours, oats, seeds, baking soda, salt, and sugar in a bowl.
- Warm the kefir slightly in the microwave. Stir in the honey, followed by the vinegar. Set aside.
- Wash and dry your hands. Use your fingers to rub the butter into the dry mix until it’s coarse and crumbly. You can also do this in a food processor with some quick pulsing, but I actually prefer to use my hands!
- Stir in the herbs to combine.
- Make a well in the flour mixture and pour in the kefir-honey mixture. With your fork, stir together, working your way in from the outside, to make a soft, sticky dough.
- Turn the dough out onto your parchment-lined baking sheet and shape it into a small round. Make 4 shallow cuts across the top, scoring the loaf into 8 triangular sections. Scatter the remaining oats over the top.
- Bake for 10 to 12 minutes at 450 °F, then reduce the heat to 400 °F and bake for an additional 20 to 25 minutes until golden brown. If your bread sounds hollow when you tap the underside, it’s done!
- Cool your loaf for at least 20 minutes before slicing it. I like to serve it warm with lots of cold butter or as part of a cheese plate. Try to save a couple of slices for making toast the next day. Yum!
