Traditional Irish Soda Bread

This easy soda bread recipe uses a mix of whole wheat and white flour to create a hearty, rustic loaf that pairs perfectly with everything from Irish breakfast to Guinness beef stew.

I was making Guinness beef stew for St. Patrick’s Day, along with a light Irish breakfast, and knew the perfect pairing for both meals would be Irish soda bread.

I usually make soda bread with all white flour, but while flipping through Irish Traditional Cooking by Darina Allen, I came across several versions to try. The one that stood out used a mix of whole wheat and white flour and made two loaves, which worked perfectly for what I had planned.

So I set out to make this incredibly easy and delicious bread, and it turned out to be exactly what both meals needed.

Recipe Info

Recipe: Brown Soda Bread
Cookbook: Irish Traditional Cooking by Darina Allen
Time: 1 hour | Serves: 4 | Difficulty: Easy
Kitchen Tools I Used: Glass nesting bowls, dough cutter, marble pastry slab

Irish soda bread ingredients on a kitchen counter with Irish Traditional Cooking cookbook by Darina Allen before baking

Why I Love This Recipe

I typically make soda bread using just white flour, but this version uses a mix of white and whole wheat flour, which gives it a more traditional look and a slightly more rustic flavor.

It’s also incredibly easy to make. There’s no yeast, no rise time, and it comes together quickly, which makes it perfect when you’re preparing multiple dishes for a meal.

The recipe makes two loaves, which worked perfectly for our St. Patrick’s Day menu. One for dinner with the stew, and one for breakfast the next morning.

Good For
✔ St. Patrick’s Day
✔ Easy baking
✔ Serving a crowd

Notes From My Kitchen

Irish soda bread dough shaped and scored on a pastry slab before baking

This made a large amount of dough, so I used my stand mixer bowl to easily bring everything together.
I ended up using a bit more buttermilk than the recipe called for to get the right consistency. It was soft but still easy to form into loaves. A dough scraper came in handy when dividing it into two pieces, and it worked well for scoring too.
To help with even baking, I weighed each portion on a kitchen scale before shaping. I baked the loaves using the lower end of the recommended time, and they turned out perfectly.
The crust is fairly firm, but the inside is soft, bready, and delicious.
I made this the day before, wrapped it in foil, and left it on the counter overnight. It held up really well and was just as good the next day.

Family Verdict: All were fans! This is a denser soda bread than I typically make, which paired perfectly with the Guinness beef stew, soaking up all that goodness in every bite.

How to Serve This

Serve traditional Irish soda bread sliced thick, either warm or at room temperature. It’s delicious on its own, but even better with a little butter or jam.

This bread pairs perfectly with hearty dishes like Guinness beef stew, where it can be used to soak up all the rich broth. It also works well alongside a simple Irish breakfast with eggs and sausage, and a cup of tea.

To round out a full St. Patrick’s Day meal, serve it with stew, parsley champ, and finish with classic Irish apple cake for dessert.

⭐ Serving tip: If serving the next day, wrap in foil and warm in a 300°F oven for 5–10 minutes to bring it back to life.

Looking for more recipes from my cookbook collection? You can browse them all here.

Cooked From the Book