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This miniature Irish soda bread recipe is inspired by learning to make a classic loaf of soda bread during our introduction to boulangerie course in Basic Pâtisserie at Le Cordon Bleu. Although I’d eaten lots of the stuff (in the United States, it is especially popular around St. Patrick’s Day, and can be purchased in just about any bakery or grocery store) I’d never made it before. But since then I’ve definitely been making up for lost time. Today, soda bread is a staple in my baking repertoire.
Soda bread offers a low-stress introduction to breadmaking. Because it utilizes baking soda (or bicarbonate of soda) as the raising agent rather than yeast, this type of bread does not require kneading. And unlike yeast bread, the dough is ready to use immediately—no need to wait for it to rise before baking!
Traditional Irish soda bread contains just a handful of ingredients, namely flour, buttermilk, baking soda, and salt. But there are countless variations, including both sweet and savory takes on this classic Irish bake. Many times you’ll find it made with raisins, sultanas (golden raisins) or dried mixed peel. (For a sweet soda bread recipe, try my soda bread with raisins and citrus.)
Savory Bread Three Ways
Here, I’ve opted to make miniature loaves of soda bread (think oversized dinner rolls!) rather than traditionally-sized loaves. And because I couldn’t decide on just one flavor combination, I made three: Garlic, Asiago and Herb, Bleu Cheese and Olive, and Cheddar and Dill!
Soda Bread Tips & Tricks
As written, this recipe makes six mini bread loaves, with two of each flavor combination. When it comes to dividing your dough, divide into three portions if you intend to make all three variations (two miniature loaves of each kind of bread). You can also make one or two variations if desired. Just be sure to adjust the quantities of your inclusions accordingly!
If you don’t have (or are unable to find) some of the herbs or cheeses I’ve used in this recipe, do not worry! You can adapt according to what you have on hand. Black olives instead of green, Parmesan cheese instead of Asiago, fresh oregano instead of thyme, etc. This recipe is highly adaptable and easily changed to fit your tastes and/or the contents of your pantry.
A good knife or bread lame will be helpful in achieving a clean “X” shape on the top of your loaf. After scoring, gently press down on either side of the scoring to increase the size of the incision. If you don’t have a bread lame, you can also cut an “X” into the dough with kitchen shears.
Soda bread is best eaten on the day it is made, but leftovers can be wrapped in foil and stored at room temperature to enjoy the next day. It also freezes well. If freezing, I recommend wrapping your mini loaves in a layer of parchment, followed by a layer of foil, and thawing on the countertop for a few hours prior to serving.
Other Saint Patrick’s Day recipes you might enjoy:
Dark Chocolate Irish Cream Pudding
Chocolate Lucky Charms Bark
Peppermint Cake Balls
White Hot Chocolate with Baileys Whipped Cream
For another savory soda bread recipe, try making my soda bread with cheddar and herbs, too.
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Miniature Irish Soda Bread
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- Author: becky
- Total Time: 50 minutes
- Yield: 6 miniature loaves 1x
Description
Miniature Irish soda bread with three savory flavor combinations: Garlic, Asiago and Herb, Bleu Cheese and Olive, and Cheddar and Dill.
Ingredients
Scale
Soda Bread Dough:
500 grams flour (3 3/4 cups + 2 tablespoons)
140 grams oats* (1 cup), plus more for rolling
2 teaspoons cream of tartar
2 teaspoons baking soda
2 teaspoons salt
1/4 teaspoon cracked black pepper
60 grams unsalted butter, cubed (4 tablespoons)
450 milliliters buttermilk (2 cups)
Inclusions:
Garlic, Asiago & Herb:
4–6 whole garlic cloves, peeled and roasted in olive oil
50 grams Asiago cheese, chopped (1/4 cup)
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Bleu Cheese & Olive:
75 grams bleu cheese, such as Stilton (1/2 cup)
50 grams green olives, pitted and chopped (1/3 cup)
1 teaspoon chopped fresh rosemary
Cheddar & Dill:
75 grams sharp cheddar cheese, cubed (1/2 cup)
2 tablespoons chopped fresh dill
Instructions
Line two large baking sheets with parchment. Preheat oven to 200° C / 390° F.
In a large mixing bowl, combine flour, 140 grams oats, cream of tartar, baking soda, salt, and pepper.
Cube the butter and add it to the bowl, using your hands to rub it into the flour mixture.
Add the buttermilk and use a bench scraper to work it into the flour until a soft dough forms.
Divide the dough into three equal portions, and place each portion in a separate bowl.**
Gently knead the inclusions (see above) into each portion. You now have three kinds of soda bread dough.
Divide each kind of dough in half. Roll each half in a ball and roll in oats until completely coated. You’ll have two miniature loaves of each kind of soda bread, or six mini loaves total.
Transfer each ball to prepared baking sheets (3 loaves per sheet) and use a serrated knife, scissors, or a bread lame to slice an “X” shape into the top of each ball of dough.
Bake at 200° C / 390° F for 30-35 minutes, rotating trays halfway through. Bake until loaves are lightly golden brown and cheese is bubbly.
Transfer loaves to a wire rack and allow to cool prior to serving.
These mini soda bread loaves are best enjoyed on the day they are made. They also freeze well!
Notes
*Be sure to choose rolled or old fashioned oats for this recipe, rather than quick oats or steel cut oats.
**Divide into three portions if you intend to make all three variations (two miniature loaves of each kind of soda bread). You can also make one or two variations if desired–just be sure to adjust the quantities of your add-ins accordingly!
A good knife or bread lame will be helpful in achieving a clean “X” shape on the top of your loaf. After scoring, gently press down on either side of the scoring to increase the size of the incision.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
