This No Yeast Brown Soda Bread takes only 4-minutes to put together and a quick 30-minute bake in the oven. No proofing needed! This dense, Europen-style bread has a crusty exterior and a moist crumb - It's just perfect for dabbing up the sauce in your favorite soups and stews. This recipe makes a 1-lb loaf.
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.
In a large mixing bowl, stir together the dry ingredients.
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 a dry dough so you want to keep this dough pretty moist since we are working without yeast for the rise.
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.
Pat the dough into a disc about 1-inch high.
With a sharp knife, slice and "X" pattern into the top of the dough about 1/2 inch deep.
Place dough on a baking sheet lined with parchment paper and bake for 30 to 40 minutes. (I baked mine exactly 30 minutes).
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. A skewer inserted into the center of the loaf should come out clean or with a couple of crumbs attached.
Allow the bread to cool slightly before slicing. Best served warm or at room temperature.
An equal amount of buttermilk may be substituted for the Milk with lemon (or white vinegar).
An equal amount of whole wheatflour may be used to replace the almond flour.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.