If you’re looking for a quick and delicious bread recipe, look no further than Irish Soda Bread. This delightful loaf requires no yeast, making it easy for anyone to whip up in no time. It’s perfect for breakfast, a snack, or as an accompaniment to a hearty meal.
Why Make This Recipe
Irish Soda Bread is not only simple to make but also incredibly satisfying. It has a lovely crusty exterior and a soft, tender interior. Plus, it uses ingredients you probably already have on hand. This no-yeast recipe is perfect for those who are short on time or struggling with yeast baking, providing a quick and tasty alternative.
How to Make Irish Soda Bread
Making Irish Soda Bread is straightforward and quick. Follow these easy steps, and you’ll have a beautiful loaf ready to serve in less than an hour!
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)
Directions
- Preheat your oven to 220°C/430°F (200°C fan).
- Line a tray with baking paper.
- In a bowl, whisk together both flours (not the Extra Flour), baking soda, and salt.
- Add the buttermilk and stir until the mixture becomes too hard to mix anymore.
- Sprinkle 2 tablespoons of Extra Flour onto your work surface. Scrape out the dough and sprinkle it with a little more flour.
- Gently knead the dough no more than 8 times, bringing it together into a ball (Note 4).
- Transfer the dough to the tray and pat it into a disc about 2.5cm/1″ thick.
- Cut a cross on the surface, about 1cm / 0.3″ deep, using a serrated knife.
- Bake for 20 minutes. Then, turn the oven down to 200°C/390°F (180°C fan).
- Bake for another 20 minutes, or until the base sounds hollow when tapped in the middle.
- Transfer the bread to a rack and let it cool for at least 30 minutes before slicing.
How to Serve Irish Soda Bread
Irish Soda Bread is delicious on its own or served with butter. You can also pair it with soups, stews, or your favorite spreads like jam or cream cheese. For breakfast, consider toasting slices for a warm, comforting start to your day.
How to Store Irish Soda Bread
To keep your Irish Soda Bread fresh, store it in an airtight container or wrap it in a clean cloth at room temperature. It’s best consumed within a few days. For longer storage, you can freeze it—just slice before freezing, so you can take out only what you need!
Tips to Make Irish Soda Bread
- Measure your flour accurately for the best results.
- Don’t over-knead the dough; just bring it together to preserve the soft texture.
- Keep a light hand when cutting the cross on top; this helps the bread rise properly.
Variation (If Any)
If you want to try something different, consider adding ingredients like raisins or caraway seeds for a unique twist on traditional Irish Soda Bread. You can also replace some of the white flour with other types of flour, like spelt or oat flour.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but adding a bit of vinegar or lemon juice to the milk can replicate the acidity of buttermilk.
2. Can I make this bread gluten-free?
Yes, replace the flours with a gluten-free flour blend, but make sure your baking soda is gluten-free as well.
3. How do I know when the bread is done?
The bread is done when the base sounds hollow when tapped. It should also be golden brown on top.
Enjoy making and sharing this easy Irish Soda Bread with your friends and family!
Irish Soda Bread
Ingredients
Main Ingredients
- 2 cups white flour (plain / all-purpose)
- 1 ¾ cups wholemeal flour (wholewheat) Note 1
- 2 – 3 tbsp Extra Flour (for dusting)
- 1 ½ tsp baking soda (bi-carb) Note 2
- 1 ½ tsp salt
- 2 cups buttermilk (fridge cold) Note 3
Instructions
Preparation
- Preheat your oven to 220°C/430°F (200°C fan).
- Line a tray with baking paper.
- In a bowl, whisk together both flours (not the Extra Flour), baking soda, and salt.
- Add the buttermilk and stir until the mixture becomes too hard to mix anymore.
- Sprinkle 2 tablespoons of Extra Flour onto your work surface. Scrape out the dough and sprinkle it with a little more flour.
- Gently knead the dough no more than 8 times, bringing it together into a ball.
- Transfer the dough to the tray and pat it into a disc about 2.5cm/1″ thick.
- Cut a cross on the surface, about 1cm / 0.3″ deep, using a serrated knife.
Baking
- Bake for 20 minutes. Then, turn the oven down to 200°C/390°F (180°C fan).
- Bake for another 20 minutes, or until the base sounds hollow when tapped in the middle.
- Transfer the bread to a rack and let it cool for at least 30 minutes before slicing.
