The world’s best No Yeast Bread – Irish Soda Bread! Irish bread is unique because it’s a 4 ingredient, 5 minute recipe made without yeast but still has a proper crumb just like “real” bread.
You don’t need to be Irish to make this.😉 You just need to be a fellow Carb Monster! Rustic flavour, great crust, keeps well for days. Slather with butter, mop your plate clean, dunk into soups – or Irish Beef and Guinness Stew!
World’s BEST No Yeast Bread!
People say that the smell of fresh bread baking in the oven is one of the best things in the world.
Forget the smell. What about the moment when you cut yourself a thick slice of warm homemade bread, slather it with butter then take a big fat, satisfying bite of it??
I’ll take THAT over the smell any day ……. 😂
“Irish Soda Bread takes just 5 minutes to get in the oven. So you can have fresh bread any night!”
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
Here’s what you need:
Flour – white flour makes a slightly more tender crumb whereas wholewheat/wholemeal adds flavour. So using both is best – but it can be made with just either flour.
Baking Soda – This is baking powder on steroids, with almost 3 times as much rising power. Because this is a formidable ball of dough we’re working with here, we need the super strength of baking soda instead of baking powder!
Buttermilk – The vinegar in buttermilk activates the baking soda, giving it a kickstart which you need for a loaf of bread this size. Easy sub: Just mix milk and lemon juice or vinegar, leave to curdle and use per recipe. It’s a near perfect sub.
Salt – the only seasoning required! See below for more flavouring options
Don’t worry if you don’t have buttermilk. Make your own with milk and vinegar – it’s a near perfect substitute.
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 mix / 10 second knead / shape / bake job. It’s very simple and quite forgiving but I do have a few tips to ensure yours is a success even if you’re a bread first timer.
3 minutes into oven – Once you add the buttermilk, aim to get it into the oven within 3 minutes. This is because buttermilk activates the baking soda. So the second it is added, the baking soda is fizzing away, getting ready to do its thing. If you leave it lying around, it loses its firepower = dense dough.
10 Knead Rule – Like all no yeast bread / muffin type recipes like Blueberry Muffins and Herb Garlic Quick Bread Loaf, the less you handle the dough, the softer the crumb. So don’t knead more than 10 times!
The wetter the dough, the more moist the crumb – Just use enough flour to be able to shape and move the dough.
As with every dough recipe, even simple No Yeast flatbreads, the exact amount of flour required will differ for everyone, even from day to day. Different flour brands, humidity, warmth, coldness of your work surface – all these impact the exact amount of flour required.
It’s better to have a stickier dough and add more flour as required, rather than a dry dough which is hard to salvage. So I start with 1.75 cups, then measure out another 1/4 cup for dusting/kneading and just use what’s required.
Variations
This version I’m sharing today is a plain traditional Irish bread. I say it’s “plain” but it’s certainly not flavourless. You’ll find yourself devouring it with nothing more than butter! But it’s also a terrific to add flavourings, some common variations include:
Oats – inside and sprinkled on top
Raisins, caraway seeds
Seeds – sesame, sunflower, linseed and pumpkin seeds is a combination I tried at my local markets today!
Eat it plain, toast it, or serve it with….
This is such a great last minute emergency bread. It’s so quick to make, but you won’t feel like you’re “just making do” just because it’s a no yeast bread. It is a great bread as it is.
Make it to dunk into one of these soups or stews:
OR use it for toast in the morning. Make Cheesy Garlic Bread, or big Jewish deli-style Pastrami sandwiches. Just use this as you would any other bread – except you have the added bonus of smug satisfaction knowing you made it yourself!! – Nagi x
Watch how to make it
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World’s Best No Yeast Bread – Irish Soda Bread!
Ingredients
- 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)
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Line tray with baking paper.
- Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
- Add buttermilk, stir until it’s too hard to stir anymore.
- Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
- Gently knead no more than 8 times, bring together into a ball. (Note 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 (180°C fan).
- Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
- Transfer to rack and cool for at least 30 minutes before slicing.
Recipe Notes:
- 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.
- 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.
Nutrition Information:
Life of Dozer
When he spotted a duck under the jetty. It took much effort to drag him back up the stairs – and he very nearly pulled me into the water!!
First try at this this morning. Used 2% milk to make the buttermilk. Very little congealed on the surface. Dough was very wet. Final result a dense and somewhat moist bread but still OK. Was the 2% the problem?
Hi Ken – yes this would have been a thinner liquid so therefor the dough would have been stickier unfortunately – N x
Hello, as an Irish person who made this I can say it’s yummy. It’s more like what we would call, “wheaten bread” as soda bread is cooked on a griddle where it looks and tastes very different
I didn’t know that Alyna, thanks so much! N x
Well, I made this bread for my wife and she LOVED it. I followed recipe exactly and it turned out incredible. I do all of the baking and yeast has become like gold during this time. I found your recipe on the internet while searching for bread without yeast. Thanks so much.
I LOVE hearing this Peter, thanks so much for the feedback! N x
What temperature should the oven be at??
Hi Marcia, the temp is listed there under the instructions – step 1. Enjoy! N x
Hi! I baked this with home made butter milk as per the instructions and am somewhat confused. I added 1.75cups milk and vinegar and am not sure how that should reduce to 1 cup of buttermilk?
I added the whole lot and dough was super sticky and bread didn’t rise. Apart from not rising and being very chunky it came out well, as my first bread baking experience 🙂
Please do advise about the buttermilk 1.75 cups going down to 1 cup 🙂
Hi NG, the recipe calls for 2 cups of buttermilk – if you don’t have it, you’re making up that two cups with the following: 1.75 cups (435ml) + 1 tbsp of full fat milk + 1 tbsp white vinegar or lemon juice. N x
Sorry I’m still confused! I put in oven with 1.75 cup milk and 1 tbsp vinegar. But looks like you are saying add 1 tbsp full fat milk to what exactly? What is the 1.75 cup?
I wanted to clarify this for others that may read these comments as I have. If you don’t have regular buttermilk and you are doing the substitute, then you will use 1.75 cup (which is 1 & 3/4 cup) of full fat milk, PLUS an additional 1 tablespoon of milk mixed with 1 tablespoon of vinegar. The recipe calls for TWO cups of buttermilk but because the substitute version is a thinner liquid than regular buttermilk, you will be using SLIGHTLY less in order to get the same results. I really hope this helps anyone that is confused on the buttermilk substitute and measurements.
Made this today (first time ever making bread) and it turned out perfectly! I only had all purpose flour, so I used that. I sprinkled in some pumpkin seeds and some flax seeds. My husband, 6 year old son and I had a slice while it was still warm and I was told it was “the best bread ever, mom!” Can’t wait to try it tomorrow for toast and sandwiches. It’s delightful.
Hi Nagi,
I noticed you didn’t mention a GF option. You often do, so I’m guessing the GF version sucks?… like most GF breads. 🙂
Your Irish Stew recipe is simmering away as I type this.
Thanks!
Hi, do I use what is congealed on top of the buttermilk substitute?
Many thanks
Wow Nagi, this looks delicious, – and I’m SO grateful to have a gluten free and dairy free option to try!! Thank you!
I hope you love it Elaine – love to know how it goes when you try it! N x
Nagi, i tried this and turned out good:-), followed all your steps including baking time and it worked , thanks 🙂
Can you please let me know if we can use only wheat flour and no white flour and how does it impact the taste .. thanks in advance..
Hi Bala, the recipe as written wont work with 100% wholemeal – I’d need to do some testing first – N x
Loved how this turned out and was my first attempt. Huge hit with the family also. I added 1 cup of raisins and it was a bit much, next time will.only half a cup but this recipe is definitely a keeper!!!
Nagi, can I use substitute whole grain rye flour for wholemeal flour?
Hi Snezh, rye flour requires slightly more water and I haven’t tested it yet – would love to know if it works though! N x
Just made this with all purpose flour and the milk/vinegar as a substitute for buttermilk. Came out great! Thanks Nagi (:
This recipe was wonderful. I’m a first time 74-yr. old bread maker. It came out very well. Very crusty outside, tender inside. One thing I didn’t see was recommendation on how to store the loaf. I wrapped it tightly in plastic wrap after it cooled and that made the crust softer unfortunately.
A friend suggested just putting the bread in a brown paper bag.
Now I’ll try your Guiness & Irish stew to go with the bread. THANK YOU!
Hi Susan, yes when you wrap brad in plastic the crust goes soft (just like store bought loaves) You can store in a paper bag and even pop it back into a hot oven for a couple of minutes to crisp it back up. N x
My bread turned out perfect! Thanks Nagi for such a foolproof recipe ! No need to get out and queue to buy bread.
WOOT! Another converted person!! N x
I don’t have any wholemeal flour so I’m just using all purpose, but is there anything I can add to bring back that nutty flavour?
My first ever bread is in the oven, yay! Do you recommend middle rack or bottom rack in the oven?
Could you make this in a loaf tin instead?
Perfect! Super easy to make with your little ones. I substituted milk and lemon for buttermilk.
I’m so glad you loved it! N x
Made this at midnight because I was craving bread so badly and the current situation has also depleted all the yeast around my grocers. First time making it and was perfection! Amazing with butter, cream cheese and salmon! A life saver, thank you!!
Wahoo!!! Love those toppings too, a classic combo! N x
Hi, tried the recipe as mentioned and followed exact steps but somehow the bread is a bit more dense instead of a little more airy.. please suggest what could I do better
Followed recipe
1.75 MLS milk +1 TBS makes 1 cup of buttermilk per your directions so made 2 cups
Flour swimming Ina pool of milk
What awaste especially in these times
I think there’s a typo in your buttermilk substitution recipe. 1.75cups of milk + a bit is equilivant to 1 cup butter milk
So doubled recipe to make
2 cups buttermilk per the recipe
What a mess what a waste
Hopefully you’ve recovered 🙁
It says in the notes to use a touch less if you are using the buttermilk substitute, otherwise dough will be too wet. Use 1.75 cups of milk + 1 tbs of milk, then add the tbs of vinegar or lemon juice, making it just shy of 2 cups. If you used a full 2 cups of the buttermilk substitute, instead of actual buttermilk, then that’s why your dough was too watery. Or if you accidentally doubled it. 1.75 cups + a couple tablespoons is just shy of 2 cups, which is all you need, so if you doubled that then you would have almost 4 cups of buttermilk
Hi Neha, sorry you found it dense, how long did you leave it to rise for? N x
Since the recipe mentioned .. within 3 min it should hit the oven, I followed that and then 20 min in oven at 220 and then 20 at 200