Nana’s Irish Soda Bread is a quick & easy “No Yeast” Bread Option

Looking for a hearty, crusty bread to go with dinner? This No Yeast Brown Soda Bread comes together easily and then it’s just a quick 30-minute bake in the oven – absolutely no proofing needed!

This European-style bread has a nutty flavor, a crusty exterior, and a moist crumb. It’s just perfect for dabbing up the sauce in your favorite soups, stews, and gravy. This recipe yields a 1-lb loaf.

This bread requires no yeast, no proofing, practically no kneading — and is ready in just 30 minutes in the oven! That fits perfectly into any hectic lifestyle. One thing is certain, we can all use a little more of this bread in our lives.

I’ve prepared this bread partly with almond flour which gives the loaf a nice nutty flavor – perfect for slathering on a little butter. If you don’t have almond flour in the pantry, that’s okay too. This loaf is very forgiving. Dare I say foolproof?

 

Ingredients for Irish Soda Bread?

For the Homemade Buttermilk Mixture:

• Whole Milk – The milk fats are what create the buttermilk when the vinegar is added.
• White vinegar or Fresh lemon juice (not pictured) – is used to curdle the milk to make homemade buttermilk.

For the Bread Dough:

• All-purpose flour – for this I use just plain all-purpose flour. Double zero and cake flour do not have any added benefit for this bread.
• Almond flour or whole wheat flour – Traditionally soda bread is made with some whole wheat flour. I love the nutty flavor the almond flour brings but you may opt to go fully traditional and use the whole wheat flour instead.
• Baking soda – with 3 times the sodium bicarbonate than baking powder, this bread gets its rise from baking soda, not baking powder.
• Salt – just a little bit is all you need. I use fine Kosher salt but regular table salt may be used in an equal amount.
• Granulated sugar – You can use regular granulated, natural, or brown sugar for added flavor.

How to make Irish No Yeast Bread?

1. Preheat over to 425 degrees F.
2. In a bowl or large measuring cup, combine the milk and lemon juice (or vinegar) and stir to combine. Set aside. The mixture will curdle and clump into homemade buttermilk.
3. In a large mixing bowl [paid link], stir together the dry ingredients.
4. Add enough buttermilk to make a thick, shaggy dough. It should be a little wet and sticky. If the dough is too wet to work with add a tablespoon of flour or just enough flour to make it manageable. Sticky dough rises more easily than dry dough so you want to keep this dough pretty moist since we are working without yeast for the rise.
5. Turn the dough out onto a lightly floured bench and knead 5 to 10 times – just enough to form a ball. Do not work the dough any more than this.
6. Pat the dough into a disc about 1 inch high.
7. With a sharp knife, slice an “X” pattern into the top of the dough about 1/2 inch deep.
8. Place dough on a rimmed baking sheet [paid link] lined with parchment paper [paid link] and bake for 30 to 40 minutes. (I baked mine exactly 30 minutes).
9. The dough will be golden brown and sound hollow when tapped on the bottom. The internal temperature will be about 175 degrees F to 180 degrees F when tested with a digital kitchen thermometer [paid link]. A skewer inserted into the center of the loaf should come out clean or with a couple of crumbs attached.
10. Allow the bread to cool slightly before slicing. Best served warm or at room temperature.

Why this Recipe Works:

Traditionally, this soda bread recipe is best when consumed shortly after being baked, as it was originally intended, when it was baked almost every day in Ireland as a daily bread. This recipe works due to the chemical leavening agents, like baking soda, creating lift. Buttermilk adds moisture, tang, and structure for a successful no-yeast bread.

Soda Bread Recipe Tips and Kitchen Tricks:

Recipe Tips:

1. Use fresh baking soda/powder for optimal rise.
2. Don’t overmix; a slightly lumpy batter yields better texture.
3. Experiment with different flours for unique flavors.

Kitchen Trick: To check bread doneness, tap the bottom – a hollow sound indicates it’s cooked through.

Recipe Variations:

1. Cheesy Herb: Add shredded cheese and chopped herbs for a savory twist to your soda bread.
2. Fruit & Nut: Mix in dried fruits and nuts for a sweet, nutty version.
3. Whole Grain: Swap some flour with whole wheat or other grains for added nutrition.
4. Spiced Delight: Incorporate cinnamon, nutmeg, or other spices for extra warmth.
5. Gluten-Free: Soda bread can be made gluten-free by using a gluten-free flour blend. Be sure to also ensure leavening agents are gluten-free.

Soda Bread Serving Suggestions:

This is a great easy camping bread and can be made using a Dutch oven [paid link] over an open fire. Soda Bread is absolutely perfect with a steaming bowl soup, beans, or chili!

Explore these other versatile ways to savor your no yeast bread!

1. Classic Pairing: Enjoy slices with butter and jam for a simple delight.
2. Dips & Spreads: Serve with hummus, olive tapenade, or flavored butter.
3. Sandwiches: Build hearty sandwiches with deli meats, veggies, and spreads.
4. Soup Sidekick: Dip in soups and stews for a satisfying accompaniment.
5. Brunch Base: Use as a base for avocado toast or open-faced sandwiches.

Storing, freezing, and reheating instructions for Soda Bread:

Properly storing and reheating ensures your bread stays fresh and delicious, even after freezing.

1. Storing: Keep in a sealed container or wrapped in plastic at room temperature for up to 3 days.
2. Freezing: Slice and wrap individual portions in plastic or foil. Place in a freezer bag and freeze for up to 2-3 months.
3. Reheating:
   • Oven: Preheat to 350°F (175°C), wrap bread in foil, and heat for 10-15 minutes until warm.
   • Toaster Oven/Toaster: Toast individual slices until heated through.
   • Microwave: Wrap in a damp paper towel and microwave for 20-30 seconds per slice.
   • Frozen Bread: Thaw at room temperature, then use one of the above methods.

Frequently Asked Questions (FAQs):

1. Can I use self-rising flour instead of all-purpose flour? Yes, you can. Self-rising flour already contains leavening agents, so adjust other ingredients accordingly.
2. Why did my bread turn out dense? Overmixing the batter can lead to a dense texture. Mix until just combined for better results.
3. Can I make this gluten-free? Yes, use a gluten-free flour blend and ensure your leavening agents are gluten-free.
4. Can I add other mix-ins? Absolutely! Experiment with seeds, nuts, dried fruits, or even chocolate chips for added flavor and texture. See suggested recipe variations above!
5. How do I know when the bread is fully baked? Use the toothpick test: Insert a toothpick into the center; if it comes out clean, the bread is done. Another trick to check bread doneness is to tap the bottom of the bread – a hollow sound indicates it’s cooked through. If you have a kitchen thermometer, the internal temperature of the loaf should be between 195 to 205 degrees F.

Wine & Cocktail Pairings:

1. Wine Pairings:
   • White Wine: A crisp Sauvignon Blanc complements the bread’s tanginess.
   • Red Wine: A light Pinot Noir enhances the savory flavors.
   • Rosé: A dry rosé balances the bread’s heartiness.
2. Cocktail Pairings:
   • Gin & Tonic: The bread’s versatility pairs well with this refreshing classic.
   • Whiskey Sour: The tangy profile of the bread contrasts with the whiskey’s warmth.
   • Mimosa: Light and fruity mimosas complement any brunch spread.
3. Mocktail Pairing:
   • Citrus Spritzer: The bread’s dense texture pairs well with the effervescence of a citrusy spritzer.
4. Non-Alcoholic Option:
   • Herbal Infusion: A soothing herbal tea complements the bread’s earthy flavors.