This might be the easiest no-yeast bread you’ll ever make. And so tasty! It’s ready in an hour and you can cut it warm and it won’t get all pasty as regular bread does. Eat it toasted with a slab of butter, with soups, stews, or simply plain warm from the oven. The original recipe is from my Irish great-grandmother, and it was really a list of ingredients with no definite measurements. So yes, it took several attempts to get to what I wanted. But here it is, and it’s so good!
This is a bread I ate a lot growing up. But, similar to the scones recipe my very Irish ascendant also used to make, nobody in the family has her recipe. So, being the nerd I am, I set myself to recreate it. Here is the result and the tips to make your bread-making a breeze!
Why this recipe works:
- Easy: it’s ridiculous how easy this is if we take into account the result. A snap to prepare, really.
- Texture: for such a quick bread with no yeast the crumb is soft yet rustic at the same time with a nice crust.
- Ready in 1 hour: the longest part is the baking of course, but since it can be cut (and eaten!) while still warm, the time frame is considerably less than with regular yeast bread, like the Semolina Bread recipe for example.
- Flavorings: you can add herbs or spices or even some grated cheese, depending on what you’re using it for.
Ingredients
It takes only 4 to make this recipe and they're all important.
- Baking soda: it’s called soda bread for a reason, so it’s absolutely essential and necessary to make the bread rise, so make sure it’s active and working. If in doubt put a half teaspoon in a little water. It should foam or bubble immediately.
- Buttermilk: together with the baking soda they act as leavening agents. And also, it’s the acid ingredient that will counteract the metal flavor of the soda. If you use milk, for example, the bread will rise but the flavor will be metallic. Trust me, I’ve done it years ago.
- Flour: all-purpose or bread flour can be used. I like to use some cake flour also (about ¼ of the total amount) to give it a spongier texture.
- Salt: don’t forget it unless you actually like salt-free bread.
Easy steps
It's very easy to make this bread and you only need a bowl and a wooden spoon.
I put together a video tutorial to guide you 👇🏻
My top tips
- Ingredients. Don't substitute them, as they are all necessary to get the best results.
- Don't overwork the dough. This is an important part as it doesn't need to be kneaded, simply formed into a loose ball.
- Eat that day. I strongly recommend eating it the same day it's baked. It hardens quickly. If you want to freeze it do so while still barely warm and wrap well in plastic first and then foil. Sliced is the best way so you can have individual toast any time you want.
Frequently asked questions
It uses baking soda and buttermilk (which is acid) as leavening agents, different from breads that use yeast to rise. The result is a rustic yet surprisingly tender crumb.
It's a simple flavor, not too complex, a cross between a biscuit and a country bread, especially with the recipe posted here that only has four ingredients.
Well, it is in the sense that it has been eaten in Ireland tables for centuries, and is a staple in that country. But it didn't originate in Ireland from the information I could gather.
This is a bread meant to be eaten with butter and/or jam at breakfast or in the afternoon, or with soups and stews if eaten during meals. It is better as an extra for other dishes more than plain on its own. And warm, freshly baked is always the best way.
It's best eaten the day it's baked, preferably during the first few hours, as it tends to dry out quickly. But you can freeze it for several weeks, well wrapped and sliced (my recommendation), or keep it at room temperature for a few days tightly wrapped in plastic or in an airtight container.
Other recipes you might like:
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Irish Soda Bread Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 1 round loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
Description
This might be the easiest no-yeast bread you’ll ever make. And so tasty! It’s ready in an hour and you can cut it warm and it won’t get all pasty as regular bread does. Eat it toasted with a slab of butter, with soups, stews, or simply plain warm from the oven. The original recipe is from my Irish great-grandmother, and it was really a list of ingredients with no definite measurements. So yes, it took several attempts to get to what I wanted. But here it is, and it’s so good!
Ingredients
- 4 cups (560g) all-purpose flour
- 1 ½ teaspoons salt
- 1 ¼ teaspoons baking soda
- 2 cups buttermilk (see Notes below for making it at home)
Instructions
- Preheat the oven at 425°F/220°C.
- Have ready a baking sheet dusted with flour.
- Stir together flour, salt, and baking soda in a large bowl.
- Add the buttermilk and mix with a wooden spoon until it's all moistened. This is quick, several strokes and that's it. We don't want to overwork the dough.
- Flour lightly the counter and dump this shaggy mass.
- Sprinkle the top lightly with flour and bring it all together, folding it quickly onto itself, and forming it into a loose, flabby ball. It's sticky and wet but you don't need to knead it. If you add too much flour it will be tougher after it's baked, especially the crust. So don't be tempted to make it into a smooth ball, it's meant to be rustic.
- Place it in the prepared pan (I find it easier with the help of a spatula or dough scraper).
- Slash the top making a cross pattern, cutting it about half-inch deep, and immediately put the pan in the oven. Baking soda starts acting when you add liquid, so you want to start baking the bread as soon as possible.
- Bake for 10 minutes and turn the oven temperature down to 375°F/190°C.
- Continue baking for 35 to 40 more minutes, until it's golden and firm to the touch. You can open it slightly and see if it's completely baked inside to make sure because it turns golden after 20-30 minutes but usually the inside is still raw, so make sure.
- Let cool on a wire rack for 15 minutes before slicing.
- Eat warm or at room temperature. It's best eaten the same day it's baked (first few hours preferably).
Notes
Homemade buttermilk: put 2 tablespoons of white vinegar or lemon juice in a measuring cup and add milk until you reach the 2 cup mark. Let stand a minute or two, until it curdles and thickens, and use it in the recipe.
Ingredients. Don't substitute them, as they are all necessary to get the best results.
Don't overwork the dough. This is an important part as it doesn't need to be kneaded, simply formed into a loose ball.
Eat that day. I strongly recommend eating it the same day it's baked. It hardens quickly. If you want to freeze it do so while still barely warm and wrap well in plastic first and then foil. Sliced is the best way so you can have individual toast any time you want.
Flavorings: you can add herbs or spices or even some grated cheese, depending on what you’re using it for.
Keywords: irish soda bread
This soda bread looks so perfect and delicious. Love the texture. One of the best I have seen so far.
★★★★★
Last year for St.Patric's Day I made soda bread muffins. This year I'm making this bread. Looks amazing. Thanks for the recipe!
★★★★★