Grandma's Unbaked Irish Soda Bread

Grandma's Unbaked Irish Soda Bread

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ookpikk 0

"My grandma made this every weekend to go with her traditional big Irish breakfast. It's cooked on an electric griddle and cut into toast-sized slices that can be eaten buttered, toasted, or fried crisp in the bacon drippings. Serve with butter and jam or fry insides down on hot pan with bacon drippings for a minute until golden and crispy. Unfried pieces can be toasted on the second day, but won't keep longer then that. "
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40 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an electric griddle or fry pan to medium-high, about 350 degrees F (175 degrees C). Stir the flour, salt, baking powder, and baking soda together in a large bowl until well combined.
  2. Stir in the buttermilk, 1/2 cup at a time, until the mixture forms a very sticky ball of dough. Turn the dough out onto a well-floured surface, and knead gently 8 to 10 times. Pat the dough into a circle about 1 1/2 inch thick, and cut the circle into quarters.
  3. Place the wedges onto the preheated griddle and cook until the bottom is golden brown, about 15 minutes; turn over and cook the other side until golden, another 10 to 15 minutes. A toothpick inserted into the center of a wedge should come out clean. Stand the wedges on a wire rack to cool, then cut each wedge in half and slice horizontally for serving.



I used this recipe for inspiration. I used spelt flour instead of all-purpose and used a vinegar-soy milk combination instead of buttermilk. This bread definitely needed a well floured surface...

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