Traditional Irish Soda Bread: Easy No-Yeast Recipe
Hot, homemade bread—no yeast, no eggs, no oil, and no sugar. For hard-core bread lovers, that might sound questionable, but trust me—you just have to try it! This simple, rustic bread is perfect for those times when you're fresh out of yeast but still craving a warm, hearty loaf. It comes together in minutes and bakes up beautifully golden and crusty with a tender crumb inside.
Servings: 12
Calories: 160kcal
Cost: $2-$4
Ingredients
- 2 cups all-purpose flour see Notes
- 1 ¾ cups whole wheat flour see Notes
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 2 cups buttermilk see Notes for a homemade substitute
Instructions
- Preheat oven to 425°F.
- Prepare your baking surface. Grease a loaf pan and optionally line it with parchment paper. For a free-form loaf, line a baking sheet with parchment instead.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Add buttermilk. Stir it in until the dough comes together. The mixture will be shaggy and sticky—this is normal.
- Lightly flour a work surface with about 2 tablespoons of all-purpose flour. Turn the dough out and knead exactly eight (8) times. Over-kneading will make the bread dense, so count carefully!
- Shape the loaf. Place the dough in the prepared pan or on the baking sheet. Using a serrated knife, slash an "X" on top of the loaf to help it rise properly in the oven.
- Bake in two stages. Bake for 20 minutes at 425°F.
- Reduce heat to 375°F and bake for an additional 20 minutes, or until the loaf is golden brown.
- Cool before slicing: Remove the bread from the oven and transfer it to a wire rack. Let it rest for 30 minutes before slicing. Cutting too soon will make the inside gummy, so patience is key.
Notes
Flour Substitutions & Tips
- If using only all-purpose flour, increase the total amount to 3 ¾ cups.
- If using a mix of all-purpose and whole wheat, stick to the 1 ¾ cups whole wheat max—more than that will make the bread dry.
- Whole wheat flour gives the bread a richer, nuttier flavor, but too much will make it dense.
How to Make Buttermilk Substitute
- In a measuring cup, add 1 tablespoon white vinegar (or lemon juice).
- Fill with milk until you reach 2 cups.
- Stir gently and let sit for 5 minutes until slightly thickened.
- Remove and discard 1 tablespoon of the mixture before using.
Pro Tips for the Best Loaf
- Don't over-knead! Too much handling = tough bread. Eight kneads—no more, no less.
- Use fresh baking soda. If it’s expired, your bread won’t rise properly.
- For a crustier loaf, bake free-form on a baking stone instead of a loaf pan.
- Store leftovers properly. Wrap tightly and keep at room temperature for up to 2 days, or freeze slices for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 470mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 68IU | Calcium: 55mg | Iron: 2mg
