As we celebrate St. Patrick’s Day and National Flour Month, why not try an Irish soda bread recipe? It’s so simple you can bake an extra loaf to share!

According to the Society for the Preservation of Irish Soda Bread, the historical staple is a simple combination of flour, baking soda, buttermilk and salt. “This was a daily bread that didn’t keep long and had to be baked every few days,” according to the society’s website. If you add raisins, it becomes what is called “spotted dog.”

The society notes that there are many soda bread recipes, but most are not the traditional soda bread that has been eaten by Irish people since the mid 19th century.

The oldest published soda bread recipe appeared in a newspaper in County Down, Ireland, in November 1836. For more information about soda bread, visit sodabread.info.

Brown Soda Bread

3 cups wheat flour
1 cup all-purpose flour
14 ounces buttermilk
1 teaspoon salt
1½ teaspoons baking soda
¼ cup butter

Preheat the oven to 425°. Lightly grease and flour a round cake pan. In a large bowl, sift and combine all the dry ingredients. Cut in the butter until the flour is crumbly.

Add the buttermilk to form a sticky dough. Place on a floured surface, and lightly knead. Shape into a round, flat shape in the cake pan and cut a cross in the top of the dough.

Cover the pan with another pan, and bake for 30 minutes (This simulates the traditional bastible pot). Remove the cover, and bake for an additional 15 minutes.

When done, the bottom of the bread will have a hollow sound when tapped. Cover the bread with a tea towel, and lightly sprinkle water on the cloth to keep the bread moist. Let the bread cool, and you are ready to have a buttered slice with a cup of tea or coffee.

White Soda Bread

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces buttermilk

Preheat the oven to 425°. Lightly grease and flour a round cake pan. In a large bowl, sift and combine all dry ingredients.

Add the buttermilk to form a sticky dough. Place on a floured surface, and lightly knead. Shape into a round, flat shape in the cake pan and cut a cross in the top of the dough.

Cover the pan with another pan, and bake for 30 minutes (This simulates the traditional bastible pot). Remove the cover, and bake for an additional 15 minutes.

When done, the bottom of the bread will have a hollow sound when tapped. Cover the bread with a tea towel, and lightly sprinkle water on the cloth to keep the bread moist. Let the bread cool, and you are ready to have a buttered slice with a cup of tea or coffee.