Easy Irish Soda Bread Recipe - Plus History Lesson & Science Experiment (2024)

Making bread is a fantastic way to get kids in the kitchen, learning about chemistry and science in a tasty, hands on way! We love baking fresh bread and have had a lot of fun exploring the science (chemistry specifically) behind bread and how different recipes create different tastes or textures in our loaf of bread. This time we are exploring Irish Soda Bread.

EASY IRISH SODA BREAD SCIENCE

What you will discover in this article!

Easy Irish Soda Bread Recipe - Plus History Lesson & Science Experiment (1)

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Irish Soda Bread History

There is some really cool history and science behind this Irish Soda Bread recipe. Irish means it comes from Ireland. Have you ever been to Ireland? Perhaps you have seen pictures or heard stories. If not, this is a great opportunity to learn a little bit about this amazing country as you make this delicious bread recipe.

Ireland is a country that gets a lot of rain. This makes their climate damp with high humidity. Under these conditions you can not grow a robust, protein rich wheat which we use for most yeast bread recipes. The wheat they grow in Ireland is called a soft wheat. When you use yeast to rise a bread dough made with soft wheat, the gas bubbles rupture, destroying the dough structure. This makes the bread deflate because the soft wheat doesn’t have the strength created by gluten to hold the bubbles.

We learned about the importance of gluten in our White Bread Loaf science lesson.

So what can we do to make a nice loaf of bread with soft wheat? Science is the answer and it’s a reaction we know all too well here at STEAM Powered Family. We’ve done lots of acid-base reaction experiments, and always have so much fun with them. Doing it to make a delicious, easy bread recipe? Now that is some awesome bread science!

Yeast Free Bread Science

So if we can’t use yeast to make our bread rise, what can we use? It’s true that most bread recipes use yeast as their leavening agent (to make it puff up and rise while baking), but there is a whole group of breads that use other leavening agents. In this Irish Soda Bread recipe the agent used is sodium bicarbonate combined with a weak acid, in this case buttermilk.

NOTE: Baking soda is also known as sodium bicarbonate. Sodium bicarbonate is the term used in Ireland, so to stay true to form, we are going to use that term from now on. Just swap it out for baking soda if you live in North America.

In the sodium bicarbonate molecule there are 3 oxygen atoms, one carbon atom, one hydrogen atom and a sodium atom. Water will break down the bonds of these molecules and if you add an acid, like the lactic acid in buttermilk, a reaction occurs creating bubbles. These bubbles are actually trapped carbon dioxide gas (CO2), just like in our other acid base experiments. The carbon dioxide gas is what makes this Irish Soda Bread rise.

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More Acid Base Reactions

We have done a lot of experimentation with acids and bases in the past. Just a few examples include Bottle Rockets, Hatching Dino Eggs, Magic Colour Changing Oobleck, Lemon Volcanoes, Slime Volcano, and of course, Bath Bombs! We even did an entire experiment just testing acid and base reactions.

This type of chemistry reaction is always a hit with kids, so the idea that this lesson applies to this Irish Soda Bread recipe is sure to excite them! Everyone loves delicious, edible science.

Below, with the ingredients, I have included some books we have really enjoyed as we learn about chemistry in the kitchen.

So now that we have learned a bit about Ireland and some more really cool science, let’s make some delicious bread!

Easy Irish Soda Bread Recipe

INGREDIENTS

4 cups of cake flour (this is a soft wheat flour)
1 teaspoon baking soda
1 teaspoon of salt
14 ounces of buttermilk
A large mixing bowl
Bread mat
A greased 9×13 pan (we greased ours with butter)

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DIRECTIONS

Heat the oven to 425F/218C.

Mix the flour, sodium bicarbonate, and salt together. Slowly stir in the buttermilk with a large spoon.

When the dough starts to come together turn it out onto the bread mat and using your hands gently shape the dough into a ball.

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You want to be very careful at this stage. This is a no knead bread. If you knead it, it will break the bubbles and your bread will not rise while baking. In this picture you can see the bubbles in our dough.

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Simply shape it then use a knife to make a cross cut. This helps control any cracking in the crust of the bread as it bakes.

Put the dough in the greased pan and bake in the oven at 425 for 40 minutes.

Remove, cool and enjoy.

Check out the bubbles you can still see in the bread!

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Note On Storing Irish Soda Bread

This bread is quick to make but it also doesn’t keep fresh for longer than a day. It is best to make it shortly before you wish to eat it. It goes wonderfully with a bowl of hearty stew or soup!

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Bread Making from a STEM Box

Check out this fun Dough Lab STEM kit we did. It was so much fun, and everything comes in the box, just add warm water and a curious, hungry, kid!

Get your dough lab kit here:

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More Edible Science For Kids

Easy Irish Soda Bread Recipe - Plus History Lesson & Science Experiment (19)

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Easy Irish Soda Bread Recipe

This delicious Irish Soda Bread recipe is so easy to make! Learn the history of Irish Soda Bread, a bit about Ireland, plus the science behind the chemical reaction that causes this no yeast, no knead, bread to rise.

Supplies

  • 4cupscake flour (soft wheat flour)
  • 1 tsp baking soda (bicarbonate soda or sodium bicarbonate)
  • 1tspsalt
  • 14ozbuttermilk

Instructions

  1. Heat the oven to 425F/218C.

  2. Mix the flour, sodium bicarbonate, and salt together. Slowly stir in the buttermilk with a large spoon.

  3. When the dough starts to come together turn it out onto the bread mat and using your hands gently shape the dough into a ball.

  4. You want to be very careful at this stage. This is a no knead bread. If you knead it, it will break the bubbles and your bread will not rise while baking.

  5. Simply shape it then use a knife to make a cross cut. This helps control any cracking in the crust of the bread as it bakes.

  6. Put the dough in the greased pan and bake in the oven at 425 for 40 minutes.

  7. Remove, cool and enjoy.

Easy Irish Soda Bread Recipe - Plus History Lesson & Science Experiment (2024)

FAQs

What is the science behind Irish soda bread? ›

When the acid of the buttermilk reacts to the baking soda, tiny bubbles of carbon dioxide leaven the bread. Using chemical reactions to make this tasty treat is a great way to celebrate St. Patrick's Day — soda bread has been made in Ireland since at least 1836!

What is the chemical reaction in Irish soda bread? ›

Soda bread's secret lies in the chemical reaction between the lactic acid in the buttermilk and the baking soda. It forms carbon dioxide bubbles, enabling the bread to rise. Work quickly as the chemical reaction is immediate.

What is traditional Irish soda bread made of? ›

Containing just four ingredients — all-purpose wheat flour, salt, baking soda, and buttermilk — this Irish soda bread recipe is very much in line with what's eaten in Ireland. In addition to this version made with white flour, the Irish do make a whole wheat (aka wholemeal) variety as well.

Why do you cut a cross in Irish soda bread? ›

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.

Is there a difference between soda bread and Irish soda bread? ›

Sweeter Soda Bread

On this side of the Atlantic, what we call "Irish soda bread" is more rich and sweet, usually studded with raisins and caraway seeds.

What is a fun fact about Irish soda bread? ›

While soda bread is most famously attributed to Ireland, it was actually first created by Native Americans. They were the first to be documented using pearl ash, a natural form of soda formed from the ashes of wood, to leaven their bread without yeast. The Irish later discovered and replicated the process.

How unhealthy is Irish Soda Bread? ›

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

Why is my Irish Soda Bread so hard? ›

The whole purpose of kneading bread dough is to form a network of gluten fibers. However, in soda bread where gluten is not needed, these filaments just make the bread tough. To avoid chewy bread, chose a low-protein (and therefore low-gluten) flour.

Why does Irish Soda Bread not need yeast? ›

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

What is another name for soda bread? ›

Irish soda bread has a couple of other names, too: When we attended a class at the famous Ballymaloe Cookery School in County Cork, Ireland, they made this loaf and called it a Spotted Dog. It's also called white soda bread, American Irish soda bread, or fruit soda bread.

Why is Irish soda bread so dry? ›

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

How to tell if soda bread is done? ›

The most traditional doneness test calls for thumping the hot bread in the center to hear if it's hollow-sounding. A more foolproof indication is temperature; the loaf will register 200°F to 205°F when an instant-read thermometer is inserted in the center of the bread.

Why is my Irish soda bread raw in the middle? ›

If your soda bread is coming out crusty on the outside but raw in the middle it's most likely because you are not cutting deep enough into the bread. Solution: Shape into a circle and make sure to flatten out the circle some before cutting a cross between 2/3 to 3/4 of the way down in the dough.

Why is my Irish soda bread gummy? ›

And finally, don't immediately cut into the Fast Irish Soda bread when you pull it out of the oven. Although this bread is best served warm, cutting into it too quickly will turn the bread gummy.

Can you overcook soda bread? ›

If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

Why does Irish soda bread not need yeast? ›

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

Why does Irish soda bread crumble? ›

Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf. It's also possible that your oven wasn't hot enough when you baked the bread.

How healthy is Irish soda bread? ›

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

References

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