World's Best No Yeast Bread - Irish Soda Bread!
User Reviews
5
World's Best No Yeast Bread - Irish Soda Bread!
Description
This Irish Soda Bread recipe uses a mix of wholemeal and all-purpose flour, baking soda for leavening, salt, and buttermilk to create a bread that doesn't require rising time. The wholemeal flour adds a nutty flavor and texture, while buttermilk's acidity activates the baking soda to help the bread rise and develop a light crumb. The dough is mixed until just combined and kneaded lightly to maintain tenderness.
Shaping the dough into a round disc and cutting a shallow cross on top facilitates even baking and traditional presentation. Baking at a high temperature initially browns the crust, then lowering the temperature ensures thorough cooking. The final bread has a firm crust with a moist, slightly crumbly interior, suitable for slicing and serving warm.
Irish Soda Bread is versatile as an everyday bread, ideal for sandwiches, toasting, or accompanying meals for dunking and mopping plates. It keeps well for several days stored airtight or refrigerated and freezes well for extended storage. Variations include adding oats, seeds, or dried fruits for different flavors and textures, adapting the basic recipe without yeast.
Wholemeal flour provides a subtle nutty flavor and can be coarse or fine ground.Baking soda (bicarbonate soda) is essential for the rise; do not substitute with baking powder.Use cold buttermilk or substitute with milk and lemon juice or vinegar prepared in advance.Keep the dough slightly sticky and knead gently no more than eight times to avoid tough bread.Serve Irish Soda Bread warm for better texture and flavor.Store airtight for 3 days at room temperature or refrigerate for up to 5 days; freezes well for months.
Ingredients
- 2 cups all-purpose flour plain / all purpose
- 1 3/4 cups wholemeal flour (wholewheat, Note 1)
- 2 - 3 tbsp flour either flour, for dusting, extra
- 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.
Notes
- Wholemeal flour provides a subtle nutty flavor and can be coarse or fine ground.
- Baking soda (bicarbonate soda) is essential for the rise; do not substitute with baking powder.
- Use cold buttermilk or substitute with milk and lemon juice or vinegar prepared in advance.
- Keep the dough slightly sticky and knead gently no more than eight times to avoid tough bread.
- Serve Irish Soda Bread warm for better texture and flavor.
- Store airtight for 3 days at room temperature or refrigerate for up to 5 days; freezes well for months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160cal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 490mg | 20% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Calcium | 55mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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