This is an amazingly easy bread to make and the best thing about it is no yeast! Yep you read that right, no yeast. So no proving or kneading and no waiting around for dough to rise. So if you want to make homemade bread but don’t like working with yeast then this easy seeded wholemeal Irish soda bread is the recipe for you.
Wait No Yeast?
That is correct, this bread doesn’t require it and yet it is still a satisfying loaf of bread. It uses buttermilk and baking soda to give it an airy texture and its distinctive flavour.
Traditionally you should use white bread flour for this recipe but I like wholemeal and I love grains and seeds in my bread, so for me it was a no brainer to use a wholemeal flour with seeds and grains already included. I find it gives this bread extra flavour and texture.
Easy To Make
This bread is so simple to make, its a one bowl mixture. Put everything in the bowl give it a gentle mix and then fold a few times until you have a smooth dough. You don’t want to over mix this dough otherwise you will have a tough loaf. So less is more with this recipe 😀
I love this bread with just butter on it served with either a soup or a salad. Michael loves to use it for sandwiches, whatever you use it for it’s so quick and simple to make. From bowl to oven to plate in an hour. You can’t argue with that 😉
So what are you waiting for, grab your mixing bowl and preheat your oven for this super simple no yeast bread.
- 500 grams wholemeal seed and grain bread flour, (3 and ½ cups)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 400 millilitres buttermilk, (1 and ½ cups and 2 tablespoons and 2 teaspoons)
- Preheat your oven to 230C / 450F / Gas mark 8 and have a large baking sheet on hand very lightly greased.
- Place the flour, sugar, salt and baking soda into a large mixing bowl.
- Pour in the buttermilk and gently mix until everything is combined. Don't be afraid to get your hands in their to bring it all together. Do not over work this dough, keep it gentle.
- Divide the dough into 2 and shape them both into 4 centimetre deep rounds. Cut a deep cross into the loaf and dust with a little flour.
- Bake immediately but after 10 minutes you need to turn your oven down to 200C / 400F / Gas mark 6 and then continue to bake for a further 20 minutes.
- Once golden brown and hollow sounding when tapped on the bottom take your loaves out of the oven and allow to cool down a bit before eating.
- If you keep this bread in an airtight tin it will keep for up to 3 days but is best enjoyed on the day of baking.