This easy soda bread with a buttery flavor and moist texture won't leave you disappointed. This bread recipe requires neither special equipment nor kneading or proofing time, so anyone can easily make it at home.
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Why you have to try this recipe
No yeast. If you avoid yeast bread, this recipe is for you. It relies on baking powder and baking soda for lifting the bread during baking instead of yeast.
You don't need any special equipment. Because there's no kneading involved, you don't need a mixer or any other special equipment.
Buttery and flavorful. This soda bread tastes amazing and has no baking soda aftertaste.
Ingredients and substitutes
Flour - It's not recommended to use high-protein flour as it can create a rubbery texture, so all-purpose flour will work great if you want your bread to be soft.
Baking soda and baking powder - As you may have noticed, this is a no-yeast bread and it relies on things like soda and baking powder to expand during baking.
Sugar and salt - Without salt, the bread tastes flat, so don’t forget to add it to your bread. As for the sugar, you can adjust the amount to your taste and use different types. I went for a simple white granulated sugar to make this loaf of homemade soda bread.
Butter - Use very cold unsalted butter.
Kefir - In traditional soda bread you would use buttermilk, but I decided to add more flavor by using fermented milk known as kefir (at room temperature). As it’s also very acidic, it will react with baking soda very well.
Cooking tips
Don’t overwork the dough. Technically, soda bread is from the quick bread family and is closer to scones than real bread. That's why we don't knead it: we just bring all ingredients together without forming too much gluten. Kneading the dough will make your bread tough and rubbery.
Don’t let your Irish soda bread brown too much. Baking for 40 minutes at 190C/375F will surely brown your bread too much. To avoid this, tin it with a piece of foil in the middle of baking. Also, you can rotate the baking sheet if you see that the loaf browns unevenly.
Step by step directions
1. Preheat the oven to 190C (375F) and line a baking sheet with parchment paper.
2. In a food processor, add the flour, baking powder, baking soda, salt, and sugar. Pulse to combine.
3. Add the butter and pulse until the mixture resembles a coarse meal.
4. Place everything into a large mixing bowl and add the kefir. Mix with your hands or a spoon just until no dry ingredients are left and the dough has formed.
5. Transfer the dough onto a lightly floured surface and dust the top with a little bit of flour. Shape it into a round loaf but don’t knead it. Then, place on a prepared baking sheet, dust with flour, and score the top with a deep cross using a small, sharp knife.
6. Bake for 30-40 minutes or until it expands and forms a golden brown exterior. The bread should sound hollow if you tap on it with your fingertips.
7. Remove onto a cooling rack to cool down and serve.
Possible variations
Dried berries - In a traditional Irish soda bread recipe, you often see dried black currants. You can fold them into the flour and butter mixture before adding the kefir. You can also add raisins or other dried berries, if you want.
Nuts - Crushed walnuts will also be a delicious addition to your quick bread.
FAQ
Store it wrapped in a plastic wrap or air-tight container at room temperature for up to 4 days.
Freeze it for up to 2 months.
More bread recipes
Recipe card
Soda bread
Equipment
- Digital kitchen scale
- Mixing bowl
Ingredients
- 420 g all-purpose flour
- 10 g baking powder
- 5 g baking soda
- 5 g salt
- 20 g white granulated sugar
- 40 g unsalted butter very cold
- 300 ml kefir at room temperature
Instructions
- Preheat the oven to 190C (375F) and line a baking sheet with parchment paper.
- In a food processor, add the flour, baking powder, baking soda, salt, and sugar. Pulse to combine.
- Then, add the butter and pulse until the mixture resembles a coarse meal. You can also mix all dry ingredients in a bowl and then work the butter into them using a pastry knife, fork, or by hand.
- Place everything into a large mixing bowl and add the kefir. Mix with your hands or a spoon just until no dry ingredients are left and the dough has formed.
- Transfer the dough onto a floured surface and dust the top with a little bit of flour. Shape it into a round loaf but don’t knead it. Then, place on a prepared baking sheet, dust with flour, and score the top with a cross using a small, sharp knife.
- Bake for 30-40 minutes or until it expands and forms a golden brown exterior. The bread should sound hollow if you tap on it with your fingertips. After 20 minutes in the oven, rotate the baking sheet and loosely cover the bread with a piece of foil to prevent over-browning.
- Remove onto a cooling rack to cool down and serve.
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