Bread without Yeast – Irish Soda Bread

40 mins Cook
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The world’s excellent Bread. without yeast – Irish Soda Bread! This bread is particular as it’s a four aspect, five minute recipe made without yeast however still has a proper crumb similar to “real” bread yeast.

You don’t need to be Irish to make this. You just want to be a fellow Carb Monster! Rustic flavour, exceptional crust, continues well for days. Slather with butter, mop your plate clean, dunk into soups – or Irish red meat and Guinness Stew!

Bread without Yeast – Irish Soda Bread
Bread without Yeast – Irish Soda Bread

Best Bread without Yeast:

Human beings say that the scent of fresh bread baking within the oven is one of the excellent smell inside the world.

Overlook the scent. What approximately the instant whilst you narrow yourself a thick slice of warm selfmade bread, slather it with butter then take a massive fat, pleasurable chunk of it??

I’ll take THAT over the odor any day …….

“Irish Soda Bread takes just five mins to get within the oven. so you will have fresh bread anytime!”

What It Tastes Like

It’s called Irish Soda Bread because it’s made with baking soda instead of yeast. Because of this, it’s more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.

While dense, it still has an aerated crumb like “normal” bread. And it’s got a great crust which I love!

What goes in Irish Soda Bread

Right here’s what you need:

  • Flour – white flour makes a slightly greater smooth crumb while wholewheat/wholemeal adds flavour. So the use of each is fine – but it is able to be made with just either flour.
  • Baking Soda – this is baking powder on steroids, with almost 3 instances as a great deal growing energy. because this is a powerful ball of dough we’re working with right here, we want the remarkable power of baking soda rather than baking powder!
  • Buttermilk – The vinegar in buttermilk turns on the baking soda, giving it a kickstart which you want for a loaf of bread this length. easy sub: just mix milk and lemon juice or vinegar, go away to curdle and use according to recipe. It’s a near perfect sub.
  • Salt – the only seasoning required! See beneath for more flavouring alternatives

Don’t worry in case you don’t have buttermilk. Make your own with milk and vinegar – it’s a near best alternative.

No egg? No butter? No sugar??

That’s right! This is a traditional Irish Soda Bread we’re making here. For one thing, this bread is better without egg and butter. Egg makes the bread less moist, and the butter made the crumb less tender (I made side by side versions just to be sure).

And this bread has enough flavour to eat plain with just lashings of butter so you don’t need extra flavourings like sugar and spices – though you can if you want.

To avoid your Soda Bread coming out as hard as a canon ball, don’t knead more than 10 times!

Irish Soda Bread Tips

Irish Soda bread is a combination / 10 2nd knead / shape / bake task. It’s very simple and quite forgiving however I do have a few suggestions to ensure yours is a success even if you’re a bread first timer.

  • 3 minutes into oven – when you add the buttermilk, purpose to get it into the oven within three mins. that is due to the fact buttermilk turns on the baking soda. So the second one it is added, the baking soda is fizzing away, on the point of do its factor. if you leave it lying around, it loses its firepower = dense dough.
  • 10 Knead Rule – like any no yeast bread / muffin kind recipes like Blueberry truffles and Herb Garlic brief Bread Loaf, the less you take care of the dough, the softer the crumb. So don’t knead greater than 10 times!
  • The wetter the dough, the extra wet the crumb – just use sufficient flour so that you can form and pass the dough.

As with every dough recipe, even easy No Yeast flatbreads, the precise amount of flour required will vary for every body, even from daily. specific flour brands, humidity, warm temperature, coldness of your work surface – a majority of these impact the exact amount of flour required.

It’s higher to have a stickier dough and upload extra flour as required, as opposed to a dry dough that’s hard to salvage. So I start with 1.75 cups, then measure out any other 1/four cup for dusting/kneading and simply use what’s required.


This model I’m sharing these days is a plain conventional Irish bread. I say it’s “undeniable” however it’s virtually not flavourless. You’ll discover yourself devouring it with nothing greater than butter! but it’s also a extraordinary to add flavourings, some not unusual variations include:

  1. Oats – interior and sprinkled on top
  2. Raisins, caraway seeds
  3. Seeds – sesame, sunflower, linseed and pumpkin seeds is a mixture I attempted at my nearby markets these days!

Eat it plain, toast it, or serve it with….

That is this kind of notable remaining minute emergency bread. It’s so quick to make, but you received’t sense such as you’re “simply making do” just because it’s a no yeast bread. it’s far a remarkable bread as it is.

Make it to dunk into one of these soups or stews

Bread without Yeast – Irish Soda Bread

Bread without Yeast – Irish Soda Bread

The world’s excellent Bread. without yeast – Irish Soda Bread! This bread is particular as it’s a four aspect, five minute recipe made without yeast however still has a proper crumb similar to “real” bread.
prep time
5 mins
cooking time
40 mins
total time
45 mins



  • 2 cups white flour (plain / all purpose)

  • 1 3/4 cups wholemeal flour (wholewheat, Note 1)

  • 2 – 3 tbsp Extra Flour (either flour, for dusting)

  • 1 1/2 tsp baking soda (bi-carb, Note 2)

  • 1 1/2 tsp salt

  • 2 cups buttermilk , fridge cold (Note 3)


Preheat oven to 220°C/430°F (2 hundred°C fan).
Line tray with baking paper.
Whisk each flours (not greater Flour), baking soda and salt in a bowl.
Add buttermilk, stir till it’s too hard to stir anymore.
Sprinkle 2 tbsp extra Flour onto work surface, scrape out dough, sprinkle with greater flour.
Gently knead no more than 8 times, bring together into a ball. (word 4)
Transfer to tray, pat into 2.5cm/1″ thick disc.
Cut cross on surface 1cm / 0.3″ deep using serrated knife.
Bake 20 minutes. turn oven down to 200°C/390°F (one hundred eighty°C fan).
Bake further 20 mins, or till the bottom sounds hollow when tapped inside the middle.
Switch to rack and funky for at the least 30 minutes earlier than REDUCING.


1. Flour – wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don’t bother using bread flour – it’s wasted on this no yeast bread. 2. Baking soda – also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread. 3. Buttermilk substitute: 1.75 cups (435ml) + 1 tbsp of full fat milk 1 tbsp white vinegar or lemon juice (or other clear vinegar) Mix the milk and lemon juice together, set aside for 15 minutes. It will congeal on surface. Then use in place of buttermilk in recipe. Volume is just shy of 2 cups of buttermilk (per recipe) because this substitute is thinner so you need to use a touch less otherwise dough gets too wet. 4. Dough stickiness – use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread. 5. Variations – This bread is terrific as is, it’s a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients): Oats – brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup; Raisins! Stir in 1 cup Seeds! Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup. 6. Serving – Especially great served warm! Use like normal bread – sandwiches, dunking, mopping plates clean, toasting, grilled cheese. 7. Storage – keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months! 8. Nutrition per slice.
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