Irish Soda Bread: Traditional No-Yeast Bread in Under an Hour

Once the embarrassment of publishing the first post was behind me, it was time to start filling these pages with recipes and food stories.

It's a rather time-consuming job. Writing, testing and documenting recipes takes time, and so does cooking and photographing everything. But I'm driven by enthusiasm, and I'm not afraid of a little hard work!

By pure coincidence, today's recipe is another one about bread.

I love making bread, pizza and all kinds of yeasted dough. Unfortunately, bread doesn't always love me back. Sometimes, no matter how carefully I follow a recipe, the results aren't quite what I hoped for. You can imagine how satisfying it is, then, to bake a loaf that turns out beautifully with so little effort.

Irish soda bread is one of Ireland's best-known traditional breads. It uses simple ingredients and baking soda instead of yeast, so there's no lengthy proving time to worry about. From mixing the dough to taking the loaf out of the oven, you can have fresh homemade bread on the table in less than an hour.

This version uses wholemeal or multigrain flour and buttermilk. The result is a fragrant, tender loaf with a lovely rustic texture. It's best eaten fresh, while still soft, but any leftovers are excellent toasted.

You can also adapt the basic dough by adding chopped raw onion or grated cheese for a savoury variation.

I particularly like serving soda bread alongside a warming bowl of Irish Guinness beef stew, where it's perfect for mopping up every last bit of rich gravy.

Irish Soda Bread Recipe

Yield

8 servings

Prep time

10 minutes

Resting time

None

Cooking time

About 30 minutes

Ingredients

• 250 g wholemeal or multigrain flour ( or half plain, all purpose and half wholemeal)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 300/400 ml buttermilk ( you might need different amount, depending on the flour)

Method

1. Preheat the oven to 200°C (400°F). It needs to be fully heated before the dough is ready, so make this your first step.
2. In a large bowl, mix the flour, salt and baking soda thoroughly.
3. Add the buttermilk and stir with a spoon until the ingredients begin to come together. Finish mixing by hand, working quickly to form a rough, sticky dough.
4. Shape the dough into a round loaf and place it on a baking tray lined with parchment paper. Alternatively, use a suitable ovenproof dish to help the loaf keep its round shape.
5. Using a sharp knife, cut a deep cross into the top of the loaf.
6. Bake for approximately 30 minutes, or until the bread is cooked through and the base sounds hollow when tapped.
7. If you have baked the loaf in a deep ovenproof dish, you may need to remove it from the dish for the final few minutes to help the bottom dry out properly.
8. Leave the bread to cool slightly before slicing. It is especially good served warm.

Notes

• No buttermilk? You can make a simple substitute at home. Mix 200 ml plain yoghurt with 200 ml milk, add a few drops of lemon juice and leave to stand for 10 minutes before using.
• Work quickly. Once the wet ingredients meet the baking soda, the leavening reaction begins. Shape the loaf promptly and get it into the oven without unnecessary delays.
• Don't expect a long shelf life. Soda bread is best eaten on the day it's made. If it becomes dry, slice and toast it.
• Try a savoury variation. Finely chopped onion or grated cheese can add extra flavour, although the texture may vary depending on what you add.
• Serving suggestion: Serve with butter, soup or Irish Guinness beef stew for a comforting meal.