Easy no knead Irish soda bread
Irish soda bread requires no yeast, no kneading and it tastes amazing
10 mins
25 mins
450 kcals
serves 4
EASY NO KNEAD SODA BREAD
Soda bread is one of the easiest breads to make at home, not only is there no need for lengthy kneading, you also don’t need to leave it for hours to prove. It’s a great one to cook if you don’t have any yeast as there are a couple of really easy options which forgo the need for yeast.
The recipe I have provided here is for a basic white Irish soda bread. You can replace the white flour with wholemeal flour, or you can use a mix of white and wholemeal.
Most soda bread recipes that you find will require buttermilk. Although you can get hold of buttermilk in most big supermarkets, it’s not something that you are likely just to have in the fridge! The solution is a really easy replacement to the buttermilk. You can use normal milk, and curdle it (sounds horrible but don’t let it put you off!) with either distilled white vinegar or with lemon juice.
Please note that ovens can vary in temperature, and as this is a very dense loaf it can take longer than 35 minutes to cook. You can slide a sharp knife into the middle to see if it comes out sticky with dough. If it needs to cook for longer you can wrap it in foil at the end to save it getting overly browned, but allow it to keep cooking in the middle. The other option is to split the dough into 2 parts and make 2 smaller loaves.
Soda bread is delicious when it is freshly cooked, and once a day or two old it makes brilliant toast!
Easy no knead Irish soda bread
Description
Irish soda bread requires no yeast, no kneading, and it tastes amazing!
Ingredients
- 400 ml whole milk
- 2 tbsp white distilled vinegar OR 2 tbsp lemon juice
- 550 g plain white flour
- 3 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp caster sugar
Instructions
- Pour the vinegar (or lemon juice) into the milk and leave it to curdle while you prepare the dry ingredients
- Mix the flour, bicarbonate of soda, salt and sugar in a large bowl
- Pour in the milk, and use a metal knife to combine the ingredients into a dough
- Bring out onto a floured surface and give the dough a quick knead just to bring it all together in a loaf- about 30 seconds
- Shape the dough into a round load, score a cross over the top with a sharp knife, and transfer onto a baking tray covered with baking paper
- Bake for around 35 minutes at 180c (it may need a little longer than this- you can insert a sharp knife into the cooked loaf to see if any sticky dough is still left in the middle. If so, pop it back in for a little longer (you can wrap it in foil to prevent further browning.)
Notes
I store this wrapped in a clean tea towel. Once it loses it’s freshness it makes brilliant toast!
