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A miniature Irish soda bread recipe featuring three possible flavor variations: Garlic, Asiago and Herb, Bleu Cheese and Olive, and Cheddar and Dill. The cutest miniature soda bread loaves!
What Inspired This Miniature Irish Soda Bread Recipe?
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 soda bread (in the United States, it is especially popular around St. Patrick’s Day) I’d never made it before. But since then I’ve definitely been making up for lost time.
Irish soda bread offers a low-stress introduction to breadmaking. Because it utilizes baking soda (or bicarbonate of soda, in the UK) as the raising agent rather than yeast, this type of bread requires no kneading. And unlike yeast bread, you can use the dough straight away—no need to wait for it to rise before baking!
Traditional Irish soda bread contains just a handful of ingredients: flour, buttermilk, soda, and salt. But you’ll also find it made with raisins, sultanas (golden raisins) or dried mixed peel, like my soda bread with raisins and citrus. Here, I’ve gone for a savory take instead. And because I couldn’t decide on just one flavor combination, I made three: Garlic, Asiago and Herb, Blue Cheese and Olive, and Cheddar and Dill!
This recipe makes 6 miniature loaves of soda bread (think oversized dinner rolls!) rather than traditionally-sized loaves.
Ingredients for Making Irish Soda Bread
To make this Irish soda bread recipe, you’ll need the following:
- All-Purpose Flour – You can use all-purpose flour (plain flour), bread flour, or a mix of the two.
- Baking Soda – The rise in this Irish soda bread recipe comes from a chemical agent (baking soda/bicarbonate of soda) rather than biological (yeast).
- Kosher Salt – I prefer Diamond Crystal kosher salt for breadmaking.
- Unsalted Butter – Cold and cubed, and worked into the dough with your hands using the “rubbing in” method, until it resembles coarse breadcrumbs.
- Cream of Tartar – The acidity of cream of tartar reacts with the soda to make the bread rise.
- Buttermilk – Buttermilk works with the baking soda and cream of tartar to create the chemical reaction.
- Oats – Selct rolled oats or old fashioned oats for this recipe, not the “quick” or instant kind.
Choosing Your Add-Ins
I made three soda bread variations: Garlic, Asiago, and Herb; Blue Cheese and Olive; and Cheddar and Dill. For each I’ve used different mix-ins, or inclusions:
Garlic, Asiago & Herb: Garlic, Asiago cheese, fresh herbs (chives, rosemary, thyme)
Blue Cheese & Olive: Blue cheese (like Gorgonzola or Stilton), pitted green olives, fresh rosemary
Cheddar & Dill: Cheddar cheese, fresh dill
If you are unable to find some of the herbs or cheeses listed here, you can adapt according to what you have on hand. Black olives instead of green, Parmesan instead of Asiago, fresh oregano instead of thyme, etc. You can adapt this recipe to fit your taste preferences or the contents of your pantry.
Irish Soda Bread Tools and Equipment
You’ll need a bread lame to slice the “X” shape on top of the unbaked loaf. (After scoring, use your fingertips to 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.
You’ll also need a pair of half sheet rimmed baking trays, along with baking parchment, for baking the loaves; a bench scraper for mixing the dough; and a serrated knife for slicing and serving Irish soda bread.
Make-Ahead and Storage Suggestions
Soda bread tastes best on the day it is made. Place leftovers in a cloth bread bag, or wrap gently in parchment and aluminum foil, and store at room temperature on the countertop for up to 1 day.
These miniature loaves also freeze well. To freeze, cool completely, wrap each loaf in parchment, then add a layer foil on top. Thaw at room temperature.
Other soda bread recipes you might enjoy:
Soda Bread with Raisins and Citrus
Soda Bread with Cheddar and Herbs
And if you do 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!
PrintMiniature Irish Soda Bread
Miniature Irish soda bread with three savory flavor combinations: Garlic, Asiago and Herb, Bleu Cheese and Olive, and Cheddar and Dill.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 miniature loaves 1x
- Category: Bread
- Method: Oven
- Cuisine: Bread
Ingredients
Soda Bread Dough:
500 grams all-purpose flour or bread flour (3 3/4 cups + 2 tablespoons)
140 grams rolled oats (1 cup), plus more for coating the loaves
2 teaspoons cream of tartar
2 teaspoons baking soda
2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
60 grams unsalted butter, cold and cubed (4 tablespoons)
450 milliliters buttermilk (1 3/4 cups + 2 tablespoons)
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 blue cheese, such as Gorgonzola or 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 half sheet rimmed baking trays with parchment. Preheat oven to 200° C / 390° F.
In a large mixing bowl, stir together flour, 140 grams rolled oats, cream of tartar, baking soda, kosher salt, and black pepper.
Add the cubed butter to the bowl. With your hands, rub the butter into the flour until a coarse, sandy texture forms.
Add the buttermilk. With a bench scraper, work the buttermilk into the dry ingredients until a soft, shaggy dough forms.
Divide the dough into three equal portions** and place each in a separate bowl.
With your hands, knead the inclusions into each portion.
Divide each portion in half, and shape into balls. When finished, you should have 6 balls total.
Roll each ball in remaining oats, completely coating the surface of the dough.
Arrange 3 balls on each prepared tray.
With a serrated knife, kitchen scissors, or a bread lame, slice an “X” shape into the top of each ball of dough.
Bake in preheated oven for 30-35 minutes, rotating trays halfway through, until loaves are bubbly and golden brown.
Cool on a wire rack. Serve at room temperature or just slightly warm.
Notes
**As written, this recipe makes six mini bread loaves, with two of each flavor combination. When 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 adjust the mix-in quantities accordingly.
