A rustic, hearty loaf with a soft, tender crumb and bursts of sweetness
There’s something incredibly comforting about a freshly baked loaf of soda bread — no yeast, no waiting, just simple ingredients coming together to create something warm, golden, and deeply satisfying.
This Irish soda bread with raisins is my take on the classic. A blend of wholewheat and white flour gives it that wholesome, slightly nutty texture, while still keeping the crumb soft and light. The raisins add little pockets of sweetness throughout, making this the kind of loaf you’ll keep going back to slice after slice.
It’s the kind of bread that doesn’t need much — just a generous smear of butter while it’s still warm, melting right into the crumb.
What Makes This Recipe Special
No yeast, no proofing — ready in under an hour
A balance of hearty and soft textures
Lightly sweet with juicy raisins throughout
Perfect for breakfast, tea time, or alongside a warm meal
Ingredients
250g wholewheat flour
250g plain flour
1 tsp bicarbonate of soda
3/4 tsp salt
100 g cold butter
100 g raisins
400ml buttermilk
1 egg
Method
Preheat oven to 200°C (180°C fan).
Line a baking tray.
In a large bowl, whisk together the flours, bicarbonate of soda, salt, and sugar.
Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
(Some larger bits of butter are perfect — they melt and create softness.)
Stir through the raisins.
In a jug, mix the buttermilk and egg.
Pour into the dry ingredients and gently mix to form a soft, slightly shaggy dough.
Avoid overmixing — this keeps it tender.
Turn onto a floured surface and lightly shape into a round loaf.
Place on your tray and cut a deep cross into the top.
Bake for 45-50 minutes, until golden and cooked through.
Optional Finish (Highly Recommended)
As soon as the bread comes out of the oven, brush it with melted butter and sprinkle lightly with sugar for a soft, slightly sweet crust.
How to Serve
Warm with butter (the classic)
Toasted the next day with honey or jam
With a cup of coffee for a simple, comforting moment
Tips for Perfect Soda Bread
Don’t overwork the dough — keep it light and quick
The dough should be soft but not sticky
Always cut a cross on top — it helps the centre bake through
Use fresh bicarbonate of soda for the best rise
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