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Irish Soda Bread

Traeger Kitchen


Irish Soda Bread

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Apple

Irish Soda Bread relies on baking soda to rise, not yeast. It bakes up thick and rich with flavor and is wonderful sopped in egg yolks, meat drippings or sauce. Hailing from Northern Ireland, this bread is hearty enough to feed yer herd of blokes.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • cornmeal

  • 3 1/2 Cup all-purpose flour, plus more as needed

  • 1 1/2 Teaspoon sugar

  • 1 1/4 Teaspoon baking soda

  • 1 Teaspoon salt

  • 1 Cup buttermilk

  • salted butter, such as Kerrygold Pure Irish Butter, slightly softened, for serving

Steps

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes
    Grill Icon
    Grill400 ˚F
  • 2

    Lightly dust the bottom of an 8 inch round cake pan with cornmeal and set aside.
    Ingredients
    • As Needed cornmeal

  • 3

    Tear off a large sheet of wax paper and lay it on your work surface.
  • 4

    Combine the flour, sugar, baking soda and salt in a large sifter and sift onto the wax paper. Carefully lift up the sides of the wax paper and tip the flour mixture back into the sifter. Re-sift into a large mixing bowl.
    Ingredients
    • 3 1/2 Cup all-purpose flour, plus more as needed

    • 1 1/2 Teaspoon sugar

    • 1 1/4 Teaspoon baking soda

    • 1 Teaspoon salt

  • 5

    Lightly flour your work surface.
  • 6

    Make a well in the middle of the flour mixture in the bowl and pour in 1 cup buttermilk. Stir with a wooden spoon. Work quickly and gently as the carbon dioxide bubbles formed when the buttermilk hits the dry ingredients will deflate. The dough will look somewhat shaggy, if the dough seems dryish, add a little more buttermilk.
    Ingredients
    • 1 Cup buttermilk

  • 7

    Turn out onto the floured surface, and with floured hands, knead gently for 10 to 20 seconds, just long enough to bring the dough bits together. (It will look more like biscuit dough than bread dough.)
  • 8

    Form into a flattish round and transfer to the prepared pan. Flour a sharp knife, and deeply cut a cross in the top of the loaf all the way to the edge of the bread. Quickly put it in the Traeger to bake, if it sits too long, it will deflate.
  • 9

    Bake the bread for 45 to 50 minutes, or until it is browned and the bottom of the loaf sounds hollow when rapped with your knuckles.
    Grill Icon
    Grill400 ˚F
  • 10

    Remove the bread from the baking pan and cool on a cooling rack. Just before serving, cut the loaf in half, then slice each half into thin slices.
  • 11

    Serve with butter. Wrap leftovers tightly in plastic wrap or foil. This bread makes great toast. Enjoy!
    Ingredients
    • As Needed salted butter, such as Kerrygold Pure Irish Butter, slightly softened, for serving

Cooking Notes

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