The Gordon Ramsay Irish Soda Bread Recipe is my go-to when I want fresh bread without the stress of yeast and rising times. It’s the bread you can throw together while your stew simmers or your soup bubbles, and somehow still impress everyone like you’ve been baking all day.
I first made this on a chilly Sunday with my dad — we both misread the recipe and added too much buttermilk. The dough was a swamp. But guess what? It still baked up golden and hearty. That’s the beauty of soda bread — it’s forgiving, rustic, and wildly satisfying warm out of the oven with salted butter.
Why Gordon Ramsay Irish Soda Bread Recipe Works & Where Most Go Wrong
- No yeast required – baking soda and buttermilk do all the lifting.
- Quick to make – from bowl to oven in under 15 minutes.
- Great crust, tender crumb – when you don’t overwork the dough.
- Easy to customize – herbs, seeds, or even raisins work well.
- Common mistake: overmixing! This is a quick bread, not sourdough. Keep it light-handed.
What Gordon Ramsay Says About Irish Soda Bread
Gordon keeps his soda bread simple and traditional — flour, salt, baking soda, and buttermilk. He sometimes adds oats or fresh herbs, depending on the meal. His biggest tip? “Don’t knead it like a pizza dough — less is more.” It’s all about letting the ingredients speak for themselves.
How I Make Gordon Ramsay Irish Soda Bread My Way
I start with Gordon’s base recipe but I add a tablespoon of rolled oats to the dough for a nutty texture and sprinkle extra on top before baking — they toast up beautifully. I also throw in a pinch of caraway seeds when I serve it with soup, especially something like my Gordon Ramsay Lentil Soup. Adds a warm, slightly earthy flavor that just fits.
Oh — and I always score a deep X across the top before it goes in the oven. Not just for looks. It helps the heat hit the center and gives that classic soda bread crackle.
Ingredients For Gordon Ramsay Irish Soda Bread Recipe (with my notes)
Makes 1 round loaf (serves 6–8)
- 4 cups all-purpose flour (plus extra for dusting)
- 1 tsp baking soda
- 1½ tsp kosher salt
- 1¾ cups buttermilk (start with 1½ cups, add more if needed)
- 1 tbsp rolled oats (optional, mixed in)
- 1 tsp caraway seeds (optional, for a savory touch)
- Extra oats for sprinkling (optional but so worth it)
How To Make Gordon Ramsay Irish Soda Bread Step By Step
- Preheat your oven:
Set it to 425°F (220°C). Line a baking sheet with parchment or lightly flour it. - Mix dry ingredients:
In a large bowl, combine flour, baking soda, salt, and oats (if using). Whisk to distribute evenly. - Add buttermilk:
Pour in 1½ cups of buttermilk and stir with a wooden spoon or your hand just until the dough comes together. If it’s dry, add more buttermilk a tablespoon at a time. - Form the dough:
Turn it out onto a lightly floured surface. Gently shape into a round loaf — do NOT knead. Just enough to hold together. - Score and top:
Transfer to baking sheet. Cut a deep X across the top using a sharp knife. Sprinkle with oats if desired. - Bake:
Bake for 30–35 minutes or until the top is golden and it sounds hollow when tapped underneath. - Cool slightly:
Let it rest at least 15 minutes before slicing — it finishes setting as it cools.
Gordon Ramsay Irish Soda Bread Recipe
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet with parchment.
- In a bowl, combine flour, baking soda, salt, and optional oats. Mix.
- Add buttermilk gradually and mix gently until a soft dough forms.
- Shape into a round loaf and place on baking sheet. Score an X on top.
- Bake 30–35 minutes until golden and hollow when tapped.
- Cool at least 15 minutes before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
Mistake 1: I overmixed it the first time — it came out dense as a brick. Soda bread needs a gentle touch. Now I treat it like biscuit dough — minimal handling.
Mistake 2: I added too much buttermilk and the dough was a soggy mess. Now I start with less and add as needed.
Mistake 3: Forgot the salt once — bland bread. Never again. A good pinch of kosher salt makes all the difference.
Pro Tips That Change The Game For Gordon Ramsay Irish Soda Bread Recipe
- Use cold buttermilk – it reacts better with the baking soda and gives a better rise.
- Score deeply – the “X” on top isn’t just for looks; it helps the loaf cook evenly.
- Bake on a hot surface – like a preheated cast iron skillet for a crustier bottom.
- Cool on a rack – helps avoid soggy bottoms (nobody likes that).
- Best eaten fresh – soda bread doesn’t last long. Toast leftovers for best texture.
Variations That Actually Hold Up For Gordon Ramsay Irish Soda Bread
- Seeded Version: Add a tablespoon of flax, sesame, or sunflower seeds.
- Cheddar & Chive: Fold in ½ cup of sharp cheddar and 1 tbsp chopped chives.
- Sweet Twist: Mix in raisins and a touch of honey for an Irish tea bread feel.
- Gluten-Free: Use a 1:1 gluten-free flour blend — still works beautifully.
How To Store & Use Leftover Gordon Ramsay Irish Soda Bread
Storage Tips:
- Wrap tightly in foil or a beeswax wrap once fully cooled.
- Best within 1–2 days at room temp.
- Toast slices the next day — amazing with butter and jam or with soups.
Leftover Ideas:
- Cube it and bake into rustic croutons.
- Use slices for savory breakfast toast with egg and smoked salmon.
- Turn it into mini open-face sandwiches with cheese or pâté.
FAQs – Real Questions People Ask About Gordon Ramsay Irish Soda Bread Recipe
What is the secret to good Irish soda bread?
Don’t overmix the dough! Keep it shaggy and rustic. Also, use fresh baking soda and full-fat buttermilk.
Can I use plain milk instead of buttermilk?
Yes, but add 1 tsp of cream of tartar or lemon juice per cup to mimic the acidity.
Why does my soda bread come out dense?
You’re likely overworking the dough or using too much liquid. Mix gently and keep it just moist.
How do you know when soda bread is done?
It should sound hollow when tapped underneath, and the top will be golden with a deep X split.
Is soda bread supposed to be crusty or soft?
A good soda bread is crusty on the outside and tender on the inside — perfect contrast.
From My Kitchen To Yours
If you’ve never made homemade bread before, this one is the perfect place to start. Rustic, fast, and oh-so-rewarding.
