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Irish Soda Bread

 

World's Best No Yeast Bread - Irish Soda Bread!

RECIPE VIDEO ABOVE.?The world's best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe - no egg or butter, it's better without (read in post). use a combination of white and whole wheat flour for best flavour.
Prep Time5minutes?mins
Cook Time40minutes?mins
Total Time45minutes?mins
Course:?Bread, Sides
Cuisine:?Irish
Keyword:?Bread without yeast, Irish Soda Bread, No yeast bread
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¿ªÔÆÌåÓýs:?12
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Calories:?160cal
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Author:?Nagi

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)

Instructions

  • Preheat oven to 220¡ãC/430¡ãF (200¡ãC fan).
  • Line tray with baking paper.
  • Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
  • Add buttermilk, stir until it's too hard to stir anymore.
  • Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
  • Gently knead no more than 8 times, bring together into a ball. (Note 4)
  • Transfer to tray, pat into 2.5cm/1" thick disc.
  • Cut cross on surface 1cm / 0.3" deep using serrated knife.
  • Bake 20 minutes.?Turn oven down?to 200¡ãC/390¡ãF (180¡ãC fan).
  • Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
  • Transfer to rack and cool for at least 30 minutes before slicing.?

Notes

1. Flour?- wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don't bother using bread flour - it's wasted on this no yeast bread.
2. Baking soda?- also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread.?
3. Buttermilk substitute:
  • 1.75 cups (435ml) + 1 tbsp of full fat milk
  • 1 tbsp white vinegar or lemon juice (or other clear vinegar)
  • Mix the milk and lemon juice together, set aside for 15 minutes. It will congeal on surface. Then use in place of buttermilk in recipe.
  • Volume is just shy of 2 cups of buttermilk (per recipe) because this substitute is thinner so you need to use a touch less otherwise dough gets too wet.
4. Dough stickiness?- use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread.
5. Variations -?This bread is terrific as is, it's a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients):
  • Oats?- brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup;
  • Raisins!?Stir in 1 cup
  • Seeds!?Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup.?
6. ¿ªÔÆÌåÓý -?Especially great served warm! Use like normal bread - sandwiches, dunking, mopping plates clean, toasting, grilled cheese.
7. Storage?- keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months!
8. Nutrition?per slice.

Nutrition

Calories:?160cal?|?Carbohydrates:?30g?|?Protein:?5g?|?Fat:?1g?|?Cholesterol:?4mg?|?Sodium:?490mg?|?Potassium:?139mg?|?Fiber:?2g?|?Sugar:?2g?|?Vitamin A:?65IU?|?Calcium:?55mg?|?Iron:?1.6mg


Source: RecipeTin Eats

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Rhonda in MO
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