Late to the Party- (Irish)Soda Bread

This post is a wee bit late to the party. Having just celebrated our lovely green holiday I took a stab at creating the old loaf that usually accompanies the meal— he Authentic Irish Soda Bread. Historically the low cost loaf adorned the poor families and peasant’s table. With minimal ingredients, the loaf is extremely easy (and cheap!) to make, I’ve added currents and other dried fruits to the dough per popular demand in my home (though traditionally they are left out). Ingredients include baking soda, buttermilk, all purpose flour, and salt.

We didnt have buttermilk, so all readers without, no fear substitute is near!

Buttermilk traditionally would be lounging in the refrigerator, a bi-product from making the week’s butter. The perfect recipe to use up said buttermilk is a good loaf of soda bread.

What? You don’t have a couple cups of slightly soured milk lying around? There is a fast track trick that will give you everything you need from buttermilk. Add 1 tablespoon of lemon juice to one cup of whole milk and let sit for 5-10 minutes. The milk begins to slightly curdle and separate, you now have a substitute at your disposal.

I guiltily added the raisins to the dough, I couldn’t help it, I love them! And my family voted for the dried fruit. I will absolutely be replicating the recipe when currents are back in season and I don’t have to resort to their dried little raisin cousins.

Soda bread obviously is not made just for St. Patrick’s Weekend, usually this hearty bread is made to endure a few days of sitting on the counter, or a sit down meal or two. I am hoping to inspire others to set their next feast with the very easy homemade bread! I grabbed the basis of this recipe from Imen McDonell’s cookbook Farmette. Check out other traditional Irish cooking recipes on her blog: or pick up the gorgeous cookbook yourself!

1 ¾ cup of whole milk
1 tsp of baking soda
1 tablespoon of lemon juice
3 ½ cups of all purpose flour
1 tsp of salt


  1. Set the oven to 450*
  2. Pour milk in seperate bowl and mix in the tablespoon of lemon juice gently, let sit for 5-10 minutes (until you start to see some separation)
  3. Sift flour, baking soda and salt together
  4. Create well in middle of dry mixture and add buttermilk (flour your hands!) Begin to combine wet and dry ingredients by hand
  5. Flip mixture onto floured surface and knead the dough
  6. Knead and form dough into one inch disk
  7. Slice an X on the top of dough, to continue tradition, allow dough to breath and ward off bad omens
  8. Butter clay baking stone or pizza stone (baking sheet will also work)
  9. Put in oven for 15 @ 450*
  10. Reduce oven heat to 400* and continue to bake for 25-30


An Apology to Bread

My very first loaf! Made with King Arthur Whole Wheat Flour

Hi there

Oh I’ve been thinking about that love hate relationship we have with Bread. For me, it has been absent from my life for quite a while. And by absent… I mean I have actively tried to cut it from my diet while feeling discouraged when I fall victim to a bread-a-thon *hmph* . Of Course we are challenged with most of the carb fam but mainly… bread. And why? Well… everyone else was cutting out carbs so why not snip it from my diet?

The era of the paleo diet affected me mostly my junior year of high school, training me that bread was bad. Bad bread. Ha

I felt like I had a hold on my health but college hit and I was way wrong. I grew up in so many ways … but before long I felt  super uncomfortable with the changes happening to my body. Looking back…it wasn’t the bread that brought on the pounds it was a lifestyle change! Alcohol, junk food, lonnnggg hours in the library (slightly less productive than I would like to admit), frustration with grades, barely drinking enough water to stay hydrated… that reminds me…  and moving WAY LESS.

So here we go, my apology to bread. I am soooo sorry I left you in the dust (flour) and promise I am going to bring you back into my life.

One time Michael Pollan got really into bread baking… So I decided to get really into bread baking… IT WAS AWESOME

Thank you Mr. Michael Pollan. After listening to Cooked on Audible and watching the short series on Netflix I somewhat had an epiphany and realized ye olde ancestors were smart, healthy, and thriiiiiiving. They baked & ate bread daily!

Enter: OCB –  Obcessive compulsive bread baking- Warning- Posts will be following this on how to bake bread, how to love bread and how to bake it some more. Soo so Sorry

So Smart: a very very cheap addition to any & all meals. One loaf of bread uses one pound of flour. At a going rate of about a 64 cents per pound… you really cant say no. If you have the proper ingredients (Salt, yeast, sugar, warm water) A homemade loaf of bread can cost you under a dolla while feeding many.

So Healthy: Bread was the center of the table, a feature of most meals, why? It mainly consists of air: yeast, flour and water.. however for such an airy food it leaves us feeling full? Amazing.

A recent study from the journal Digestion reveales that 86% of the people claiming to be sensitive to gluten.. are not. Celiac disease affects 1% of our population (18 million peeps) And without going full blown scientist… gluten free can be lower in nutrients and higher in sugar (not something you want to buy just because its trending) Maybe let’s not go with the flow.. and deviate from the gluten free track. If your beautiful body is capable to break down gluten give it the opportunity to break down that gluten! And if you are Celiac or gluten intolerant…. pass the bread pls.

So Thriving!!!: Dating back to 30,000 years ago bread is known as the dawn of agriculture,  one of the oldest human-made foods. We know “Breaking bread” as sharing a meal with others, building community, and friendships. I’m excited for this, not only for having bread back in my life(yay!), but for enjoying it once again; celebrating its uniqueness and important history. So here we go, I hope this changes any hesitations you have to hop on the bread boat, bread bowl, bread bandwagon etc etc.

Enjoy and let’s bring this easy, cheap, and nutritious staple back to the table!