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Irish Stout Soda Bread

Adagio Teas TeaChef Level 3

Soda bread is a kind of quick bread popular in Ireland, so named because it uses baking soda rather than yeast as a leavening agent. It’s dense with a crispy crust and can be made sweet, savory, or, our personal favorite, with tea.

1 h 30 m 1


  • Ingredients:
  • 1 ¾ c. milk
  • 1 ¾ tbsp. white vinegar
  • 1 large egg
  • 4 ¼ c. all-purpose flour
  • 3 tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 tbsp. Irish Stout tea [include a link?]
  • 1 c. semi-sweet chocolate chips (optional)
  • 5 tbsp. cold unsalted butter
  • Supplies:
  • Cookie sheet
  • Parchment paper or silicone mat
  • Large pot
  • Large mixing bowl
  • Wooden spoon
  • Fork or pastry cutter
  • 2 c. liquid measuring cup
  • Knife
  • GritTea tea grinder, rolling pin, or mortar and pestle


1. Pour the milk and 2 tbsp. of Irish Stout tea (or to taste) into the pot. Make sure the pot is much bigger than you think you will need, as milk can easily boil over. Scald the milk, giving enough time for the tea to steep (3-5 minutes). You may remove the milk from heat to avoid burning/boiling over while the tea steeps.

2. Strain the tea out from the milk, putting milk in the fridge to cool.

3. Once the milk is cool, pour 1 ¾ tbsp. of white vinegar into a measuring cup, adding enough of the tea-infused milk to reach full 1 ¾ cup. Discard any leftover milk. Let sit for five minutes to create tea-infused buttermilk.

4. Set the oven to 400° F.

5.Using your GritTea tea grinder, rolling pin, or mortar and pestle, grind up the remaining 2 tbsp. of Irish Stout tea, until pieces are approximately the size of coarse salt.

6. Mix flour, ground tea, sugar, baking soda, and salt in a large mixing bowl.

7. Cube the cold butter and cut into the dry ingredients using fork or pastry cutter.

8. Add the chocolate chips to the dry ingredients.

9. Lightly beat the egg into the tea-infused buttermilk.

10. Combine wet and dry ingredients, mixing until dough forms.

11. Transfer dough to a flour-coated surface, kneading until it forms a single loaf. Shape into a round loaf. Do not over-knead.

12. With a sharp knife, cut a thin “X” on the top of the loaf.

13. Place the loaf onto a silicon mat or parchment paper on a cookie sheet and put it in the oven. Bake 45 minutes, or until golden brown. Use a toothpick to confirm doneness. If the toothpick comes out clean, it is done. You can also check by tapping the bottom of the loaf. If it sounds hollow, it is done.

14. Enjoy with jam or butter.

Tip: It is important to use milk instead of buttermilk for steeping the tea, as buttermilk will curdle under high temperatures.

Recipe by Abby Morrison

Please note this recipe is based on this one:, but you may use any base recipe you like.

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What people say

  • 
    gladys hayes

    Soda bread is not supposed to be sweet. This was not. I made with Almond milk and when vinegar was added did not thicken it like buttermilk should have. (Was trying to save on some carbs). Had to add some extra flour. Did get it a bit dryer but was still wet. I didn't add more flour because I didn't want it to become more dense. I couldn't knead it. I just placed in round ovenproof bowl and placed in oven. Same temp and time.

    Was the same as my mom made as far as the appearance and texture. I didn't add chocolate chips. I used raisins.

    I could taste the Irish Stout tea and this made it a bit different. The color of the tea made the bread darker in color.

    Overall...Taste was fine. I wouldn't make again.

    The Irish Stout Tea is amazing on its own.

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