Easy Irish soda bread recipe you can make with no yeast or kneading required. Great flavor to serve during St. Patricks Day or year round with dinner.
We were craving a homemade bread but had no yeast available to us. Sad day. I remembered how easy Irish soda bread was to make so we went with that. Man did it satisfy our craving and thought we’d share our loaf creation with y’all today. 😉
- Normally when baking bread at home you need one key ingredient (yeast)…which I couldn’t find in stores at all!
- This no yeast bread recipe was perfect for dinner.
My oldest daughter actually did it all from start to finish which was nice. So great to have kids who love to bake and help in the kitchen for sure.
Served with butter it was the perfect side dish we were all craving that evening.
You just start out with a large bowl and spoon. No stand mixer necessary as there are only a few ingredients you need to incorporate together. If you really want to use that KitchenAid though, go right ahead with a paddle attachment.
- Once your Irish soda bread dough is mixed it will look like this.
- A bit dry looking but that is perfectly okay, it will turn out amazing I promise.
- Form it into a ball with the same thickness all the way across so it bakes evenly.
- You don’t want the outside to be crispy and done with the insides still a bit sticky.
- Then put an X with a knife on the top so it can expand a bit and voila!!
- Some like to sprinkle caraway seeds on the very top, we didn’t
Parchment paper is my friend in the kitchen for sure. Yes all of my baking sheets are non stick but it is way easier to just pull this off and have a clean sheet underneath. Some like to bake it in the middle of a cast iron skillet.
Is Irish soda bread really Irish? It is an Irish tradition for sure to make this type of dense, unleavened bread. Traditional Irish soda bread is made with flour, buttermilk, salt, sugar, and baking soda, it is popular because there is no need for yeast.
Introduced around the time of the Irish potato famine of 1845 or so, it’s a great recipe served with corned beef on St. Patricks Day. That is NOT the only day you should make this though!
Irish soda bread ingredients:
- All purpose flour
- Baking soda and salt
- Room temperature buttermilk
- Lightly floured surface to knead the dough just a few times
- Sharp knife to slice when done
Yes you should serve warm, just slightly. You do want to make sure it has time to rest once it is out of the oven for sure or it will fall apart when sliced.
How do you serve Irish soda bread?
This is a no yeast quick bread of sorts since there’s no real need to wait and let the dough rise or turn dough more than just a handful of times. 8-10 times on a cutting boards with the palms of your hands is plenty really.
You can prepare a loaf in just about 15 minutes and it’s baked perfectly in 35 minutes. Bake time will vary slightly depending on your altitude and how crispy crunchy you like the outsides.
- This was in the oven for 38 minutes because we like a deeper color but if you wanted it less just check it a few minutes beforehand.
- The key is ensuring the middle is cooked through.
- How do you know when Irish soda bread is done?
- To do this a knife in the middle will be a good determiner
- Look at the X in the center. If it’s lost that shiny wet dough look then it should be done.
- You can also knock the bottom with your knuckles and listen as to whether it sounds hollow or not. If it does, it should be fully cooked thru to the center.
Looking for another no yeast bread type of recipe? Try our homemade flour tortillas too.
Easy Irish Soda Bread
- Preheat oven to 430 degrees.
- Stir together salt, baking soda and flour. Then pour in buttermilk and stir a few times, just until flour is incorporated and it is too hard to stir anymore.
- Very lightly flour a cutting board and put dough on, knead 8 times with heels of your palms. Make into a ball.
- Put a piece of parchment paper on a cookie sheet and place ball dough in middle.
- Use a knife to cut an x in the middle of the dough.
- Bake at 430 for 18 minutes, then turn down to 390 degrees F for an additional 20 minutes or until knife comes out clean when placed into the center of the loaf and sounds hollow when knocked on the bottom of the loaf.