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!!
Hi, I’m vegan, can I substitute dairy milk for oat milk in the same way. Thanks😊
I’m not a pro cook/chef but I bet you could, you just have to make sure you replace the acidity, and perhaps fat, that the milk brings to the recipe. maybe slightly increase the amount of lemon juice added to the non-dairy milk of your choosing? And maybe add some refined coconut oil to mimic the fat? the experimentation process is my favorite part of cooking 🙂 I like to make vegan meals I find it fascinating that we don’t ‘need’ the things we think we do, like meat & dairy. There are amazing substitutions out there.
Thankyou Keilynn! Lovely name by the way😊. I couldn’t wait for reply but I roughly did as you said except for the coconut oil which is a great idea so will try that next time.😁
I just wanted to say thank you!!! Your instructions are clear, the tips are much appreciated and the video tops it off. I made my first loaf today. I had a craving for carrot soup today, winter is coming on here in England. I thought, soda bread. Search, search,search….looks good. And it is! I didn’t want to go out to the shops so I used 3 1/2 cups of plain flour and 1/2cup of ground flax seed. To give texture and flavour instead of the wholemeal. I also had some pumpkin seeds, so threw some of those in too. Absolutely beautiful bread.
Can u give the metric conversion for this recipe. Thanks
There is click button top of ingredients😊
Oops! Thanks. How did I miss that. And to think that I’ve already been trying out a few of her bread recipes.
Hi Nagi I don’t use whole wheat flour but can I use spelt or buckweet flour in its place for your bread?
Not for this recipe as written sorry – they have different hydration rates and react differently with yeast so would require some testing. N x
Can this be baked in a loaf pan?
Hi Holly, you don’t even need a loaf pan here – you can cook it straight on a sheet pan if you don’t have a dutch oven 🙂 N x
This is not yeast free. Vinegar is made with yeast. All purpose flour is also enriched with B vitamins, which are made from yeast.
I never considered it that way (not that it matters to me). I was thinking more along the lines of, not everyone has yeast kicking around but most have vinegar – hence a yeast-free bread.
Works for me.
Btw folks… the denser the bread the better. Yum!!
“This isn’t yeast free if you use products with yeast in them”
Excellent insight Tasha! Try using lemon juice, unenriched flour, and dash of humility!
Hi Tasha, it really depends on the brand and type of ingredients you use – N x
Just made this during my lunch break and It gets my approval. I wanted to make normal bread for tea later but my yeast was expired so found this recipe to try. I did half recipe as there’s only 2 of us and all used all white flour and it worked out great. Thanks for a great recipe Nagi!
Love your recipes.
Uncomplicated but very delicious.
Thank you so much Vanessa!! N x
Would this Irish soda bread recipe work using a gluten free flour?
No it doesn’t sorry Deborah, the texture is completely different! N x
I wanted to thank you for all your recipes, You’re a star Nagi! The Notes are especially helpful to me, and the images/video too.
I keep powdered buttermilk in my pantry and normally use it in recipes… do you think it would work in this recipe and activate the baking sofa? It’s basically 1/8 cup power to 1 cup water…thx
Hi Jenn, I’ve never tried it to be honest, I’d love to know if you give it a go! N x
I have cooked for many years now however I have learned so much from you young lady
Thank you so much for sharing your recipes with us and this soda bread is amazing.
Here in Ireland we can make this using only 2 ingredients – soda bread flour and buttermilk. No measuring done – just eyeball the liquid! I’m also fortunate enough to have inherited a cast iron griddle which I can cook my soda bread on. This gives it a different taste and look than one cooked in the oven but both are lovely to eat! Enjoying your recipes – thanks for sharing!
Hi Nagi — can you clarify which size ‘Tablespoon’ you are using in your recipe measurements? I always hope for dry ingredients listed by weight, liquid by volume, but just confirming your Tablesppon (US or Australian – 15ml vs 20ml) size is helpful. Thanks in advance, Cyn
Hi Can! I use 15ml as my standard BUT for all baking recipes I test with 20ml too because I know that Aussies use both. I’m extra cautious because I have had some epic baking fails in the past using overseas recipes! For this recipe, the only tbsp used is for the extra flour for dusting, which really, you can just eyeball 🙂 N x
Loved the flavour and rustic crust, but mine turned out a little doughy inside. I guess I had to bake it longer.. Am a bread making novice, hopefully my second attempt will turn out better. Love your recipes Nagy, thank you 🙂
Hi Nagi, I made this bread this morning, followed your recipe to the letter and it turned out fantastic. Looks exactly like yours, yay! Another success!
If I mix 1/2 cup seeds into the bread (not just on top) should I delete 1/2 cup flour, as with the oats?
Hi Patti, no, leave the recipe as is, just incorporate the seeds into it 🙂 N x
Made it this morning! Added a cup of steelcut oats and reduced flour by 1/2 cup. Used only plain white flour with the oats. Did not knead it much hence the crust was very ‘rustic’ but OMG was awesome spread with butter and Marmite!
Thanks for sharing the recipe. Can I substitute spelt flour for the wheat flour?
Made the Irish Soda Bread last night for guests to serve with your Slow cooked Irish Stew. The stew was delicious but the soda bread was the real hit of the night! Mine looked very “rustic” but with lashings of butter and dunking in the gravy it was the perfect match for the stew.
Hi Nagi. I’ve never been a very good cook but I’ve always liked cooking for my family and breads used to be something I loved making. A good homemade bread makes any meal special. After suffering three strokes in two years my husband had to take over all the cooking and I really was sad to see the burden it put on him and to miss the joy of cooking. After improving somewhat through the hard work of rehab I came upon this soda bread recipe. I decided to try it. I was overjoyed at how easy it was. And how good it turned out. Now I make it whenever I have the energy if we have a meal it will add to. You may think posting recipes like these is just a “food thing” but for me this recipe is a “hope thing”… hope for recovery, hope for a return to more of who I used to be. Thank you.
Hi Ann I hope you have recovered and enjoying cooking once again Petrina
All the best to you, Ann