Dutch Oven Irish Soda Bread Recipe

Irish soda bread with raisins on a wooden board.

5 from 3 votes

Dutch Oven Irish Soda Bread Recipe

Warm from the oven, Dutch Oven Irish Soda Bread is golden, hearty, and easy to make. It’s perfectly crusty and pairs well with soup, tea, or a warm, buttery slice.

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: loaf

Calories: 3841kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

3- 3 1/4 cup all-purpose flour*
2 tsp baking soda
1 tsp baking powder
1 teaspoon coarse sea salt
3-4 tbsp granulated sugar**
2 tbsp butter melted
1 cup sour cream
1/2 cup buttermilk
2 eggs

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Whisk in add-ins, if desired.
In a medium mixing bowl, whisk together the butter, sour cream, buttermilk, and eggs.
Pour the wet ingredients into the dry ingredients, using a whisk, large fork, or your hands, mix just until combined. Take care not to overmix. The dough should be slightly tacky but with small visible streaks of flour. If the dough is too tacky, add 1 tablespoon of flour at a time until the correct consistency has been reached.
Turn the dough onto a very lightly floured surface. Gently knead a few times to form a round, shaggy loaf. Transfer it to a piece of parchment paper.
Using a sharp knife, score a deep X into the top of the loaf. It should be about 1-inch in depth.
Brush with topping, add extra sugar if desired. Place in a large cast-iron skillet or Dutch oven, or set on a cookie sheet.
Place in the oven and bake for 45–50 minutes or until the center of the loaf is fully baked.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool for an additional 10 minutes. Cut and serve within 3 days.

Notes

*You can swap 1 cup of all-purpose flour for rye flour.

**If using raisins or currants, use 4 tablespoons. If using caraway seeds, use 3 tablespoons.

STORE any Irish soda bread leftovers in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, place it in the refrigerator and consume within 4–5 days, though the texture is best at room temperature.

To FREEZE, wrap the loaf tightly in plastic wrap and then foil or a freezer-safe bag—freeze for up to 2 months. Thaw at room temperature, then REHEAT slices in a toaster or the oven at 300 degrees Fahrenheit (150 degrees Celsius) until warmed through.

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