Paul Hollywood's Soda Bread (No-Yeast)
User Reviews
3.8
Paul Hollywood's Soda Bread (No-Yeast)
Description
This soda bread recipe calls for mixing white and wholemeal flours with bicarbonate of soda and salt, then adding buttermilk to create a soft, sticky dough. Minimal kneading shapes the dough into a ball, and a cross is cut on top before baking at a high temperature. The bread bakes for about 30-35 minutes until golden brown and hollow when tapped underneath, signaling doneness. It is cooled on a wire rack to finish its texture development.
The bread has a rustic texture with a dense crumb and a golden crust. It is quick to make since it requires no yeast or rising time, relying on the bicarbonate of soda and buttermilk reaction for leavening. This makes it practical for freshly baked bread without advance planning.
Soda bread can be served sliced with butter or alongside soups and stews. The recipe allows ingredient adjustments based on flour type and portion size. The dough can be slightly softened by adding extra buttermilk if needed.
Measuring ingredient quantities and adjusting based on servings can be done via the linked resource for cups and ounces. Monitoring the dough texture and loaf sound helps achieve ideal results.
Ingredients
- 250 g plain flour white
- 250 g wholemeal flour plain
- 1 ts salt
- 1 teaspoon bicarbonate of soda
- 500 ml buttermilk
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- In a large bowl, sift the white and wholemeal flour, bicarbonate of soda, salt and mix gently with the tips of your fingers.
- Make a well in the middle and add the buttermilk.
- Mix quickly to form a soft, pretty sticky dough, then turn it onto a lightly-floured surface and knead briefly, just enough for the dough to hold together and be shaped into a ball.
- Flour a large baking tray, place the bread on it, then use a sharp knife to cut a cross on the top.
- Spread some flour over it, then bake for about 30-35 minutes or until golden brown and the bottom of the bread sounds hollow when tapped.
- Allow it to cool on a wire rack.
Notes
- Adjust buttermilk quantity if the dough feels too dry; some flours need up to 500 ml for a soft dough.
- The recipe can be scaled by changing the servings using the linked measurement tool to get ingredient amounts in cups and ounces.
- Check the bread bottom for a hollow sound to confirm it is fully baked before removing from oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1bread
Amount Per Serving
Calories 2030 kcal
% Daily Value*
| Calories | 2030kcal | 102% |
| Carbohydrates | 398g | 133% |
| Protein | 65g | 130% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 4014mg | 167% |
| Potassium | 1742mg | 37% |
| Fiber | 36g | 144% |
| Sugar | 22g | 44% |
| Vitamin A | 660IU | 13% |
| Calcium | 558mg | 56% |
| Iron | 17.9mg | 99% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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