[2] Traditional Irish bread was historically cooked on a griddle as flatbread because the domestic flours did not have the properties needed to rise effectively when combined with yeast.

Brown soda bread (served with smoked salmon) reappeared on luxury hotel menus in the 1960s.

Modern varieties can be found at Irish cafes and bakeries, some made with Guinness, treacle, walnuts, and herbs, but the sweetened version with caraway and raisins is rarely seen anymore.

Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded.

In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.

[7][8][9] Bannocks are flat cakes of barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (Scots: girdle).

Before baking, the upper surface of the loaf may be inscribed with various symbols,[11] such as a Christogram, or stars, circles, and impressions of keys or combs.

Modern American versions of Irish soda bread often include raisins or currants, and caraway seeds.