This No-Yeast Bread is a game-changer for anyone craving fresh, homemade bread without the fuss. With a crusty exterior and a soft, tender crumb, it’s perfect for slicing warm or toasting for breakfast. The subtle tang from buttermilk pairs beautifully with a hint of sweetness, making it versatile for sandwiches or slathered with butter. Ready in just 45 minutes, it’s a quick and satisfying way to fill your kitchen with the comforting aroma of freshly baked bread.
Packed with wholesome ingredients, this soda bread is not only easy to make but also nourishing. Each slice offers a delightful balance of crunchy edges and pillowy centers, making it a crowd-pleaser for any meal. Whether you’re a seasoned baker or a beginner, this recipe promises a foolproof and rewarding experience. Perfect for busy days or last-minute gatherings, it’s a loaf you’ll want to bake again and again.
Ingredients for No-Yeast Bread (Soda Bread)
- 3 ¼ cups (405 g) all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 ½ cups (354 ml) buttermilk (or substitute with 1 ½ cups milk + 1 ½ Tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 2 Tablespoons olive oil (or any neutral oil)
Step-by-Step Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients and add 1 cup of buttermilk and the olive oil. Whisk together in the well, then gradually stir into the flour mixture. Add the remaining buttermilk as needed until the dough clings together and becomes shaggy.
- Transfer the dough to a clean, lightly floured surface. Briefly knead the dough several times (don’t overwork it) and shape it into a round ball. The dough will be slightly sticky and shaggy.
- Place the dough on the prepared baking sheet and lightly flatten it with your hands. Use a sharp knife to score a deep “X” (about halfway into the center of the bread) on the top.
- Bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
- Allow the bread to cool completely before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This no-yeast soda bread is incredibly versatile and pairs well with a variety of dishes. Serve it warm with a generous slather of butter or honey for a simple treat. It also makes a great accompaniment to soups, stews, or a hearty Irish breakfast. For a savory twist, top slices with avocado, cream cheese, or your favorite dips and spreads.
Storing and Reviving Your Bread
To keep your soda bread fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 1 month. To reheat, pop slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 5-10 minutes until crisp and warm.
Quick Variations to Try
Customize your soda bread by adding 1 cup of raisins or dried cranberries for a sweet touch. For a savory version, mix in 1 cup of shredded cheddar cheese and 1 tablespoon of fresh herbs like rosemary or thyme. You can also substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and added texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the kneading step—just mix the dough until it comes together and shape it into a round. You can also use store-bought buttermilk or make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. This bread is ready in under an hour, making it a perfect last-minute bake!
No-Yeast Bread (Soda Bread)
Ingredients
- 3 1/4 cups all-purpose flour (405 g)
- 2 Tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk (354 ml)
- 2 Tablespoons olive oil (354)
Instructions
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Make a well in the center and add 1 cup of buttermilk and olive oil. Whisk together in the well and gradually stir into the flour mixture. Add remaining buttermilk as needed until dough clings together and you have a shaggy dough.
- Transfer to a clean, lightly floured surface and briefly knead dough several times (don’t over-do it) and form dough into a round ball. It will be a bit shaggy and a bit sticky. Transfer to prepared baking sheet and lightly flatten with your hands. Use a sharp knife to score a deep (about halfway into the center of the bread) “X” into the top center of the bread.
- Transfer to 400F (205C) oven and bake for 35-40 minutes and bread sounds hollow when tapped.
- Allow to cool then slice and enjoy.