Irish Soda Bread Without Yeast

No yeast Irish soda bread with buttermilk

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Irish Soda Bread Without Yeast

Irish Soda Bread - Make traditional Irish soda bread in under an hour without yeast! With just a few baking staples and buttermilk, this easy, biscuit-like bread is perfect for St. Patrick’s Day and any occasion. Enjoy homemade flavor in no time!

Prep Time20

Cook Time25

Total Time45

Course: bread

Cuisine: Irish

Servings: loaf

Calories: 1378kcal

Author: Love Keil

Equipment

baking sheet

Ingredients

Dry Ingredients

2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt or to taste

Wet Ingredients

⅔ cup buttermilk whole milk
1 large egg
2 tablespoons butter melted

Instructions

First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Grab a bowl and mix together all the dry ingredients until they’re well combined.
In another bowl, whisk together the wet ingredients until they’re all nicely blended together.
Now, pour wet mixture into your bowl of dry ingredients. Gently stir until everything is combined & moistened. You want the batter to be thick and a bit sticky.
Next, take spoonfuls of the batter and place them on a baking sheet lined with parchment paper, forming a nice mound that's about 6 to 7 inches in diameter.
Use a sharp knife to score a big “X” on top of your batter, about ½ inch deep. This helps it bake beautifully!
Pop it into your preheated oven and let it bake until the top is golden brown and a toothpick inserted in the center comes out clean. This should take around 25 to 30 minutes.
Once it’s done, carefully transfer your round loaf to a wire rack and let it cool completely before digging in. Enjoy every bite with softened butter!

Notes

Use fresh ingredients. Ensure your baking soda is fresh; it’s crucial for the bread’s rise. Old baking soda may not activate properly, resulting in a dense loaf.
Don’t overmix. Mix the ingredients until just combined. Overmixing can lead to a tough bread. The dough should be slightly sticky when you finish mixing.
Add mix-ins. Consider adding raisins, currants, or caraway seeds for extra flavor. If using dried fruits, toss them in a bit of flour to prevent them from sinking in the dough.
Cool properly. Allow the bread to cool on a wire rack, which prevents the bottom from getting soggy and helps maintain its crusty texture.

Nutrition