St Paddy’s Day Irish Soda Bread

St Paddy’s Day Irish Soda Bread

St Patrick’s Day – better known as St Paddy’s Day – is a great excuse for merriment, shenanigans, a pint of Guinness, an ensemble of head-to[1]toe green, and some home-cooked Irish fare.

Serve an Irish staple at the table for St Paddy’s Day with a nice simple soda bread. Similar to Aussie damper, it is easy to make and can be added to a beef and Guinness stew or savoury mince dish. This is a good little recipe for camping too.

You can also add fresh herbs or cheese to change it up!

Matt’s Irish Soda Bread



  • 500g protein-enriched flour
  • 2 tsp of bicarb soda
  • 1 tsp sea salt
  • 400m buttermilk
  • 1 tbsp each of chopped thyme and rosemary
  • 50g grated parmesan

Note: Thyme, rosemary and/or cheese are
optional. Soda bread can be made plain.


  1. Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. Pour the buttermilk into the centre of the flour, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft, slightly sticky dough.
  2. On a lightly floured work surface knead the dough lightly for about a minute, just long enough to pull it together into a loose ball. You need to get it into the oven while the bicarb is still doing its stuff. You are not looking for the smooth, elastic dough you would get with a yeast-based bread.
  3. Put the round of dough on a lightly floured baking sheet and dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200°C and bake for 35-40 minutes, until the loaf sounds hollow when tapped.
  4. Cool on a wire rack if you like a crunchy crust or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while warm, spread with salty butter. Alternatively, eat it with a stew, or a spread of jam for morning tea.
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