No-yeast Irish soda bread, a crusty bread that needs no kneading and is ready in under one hour.
If you love the idea of freshly-baked bread but you dread the whole proving process and have little time to spare, this is a recipe you will absolutely love. Inspired by the already famous recipe of Paul Hollywood, the bread guru, I have instantly liked this delicious home-made version of the popular Irish bread.
Although I really doubt there will be any leftover for the next day, I do find that this bread is amazing on the day you bake, especially when it is still warm. Just picture this: a nice slice of bread with some butter on it, and you sipping from a cup of tea. Amazing, isn’t it?
Another great thing about it is that plain flour can be used instead of strong flour. The recipe calls for half amount of plain white flour and half of plain wholemeal flour, but it is entirely up to you, you can only use the white one if you like.
The baking time is somewhere between 30 to 45/50 minutes, depending on your oven. It does help if you ensure that the oven is hot when the bread goes in, so not to miss the preheating stage. Other than that, enjoy your baking!
I certainly do love baking bread. Nothing compares to the fresh aroma of homemade bread that fills your kitchen, especially on a cold winter day. I would happily eat it all by itself or with a comforting soup to warm me up.
And the bread it’s certainly tons healthier than the store-bough version that is highly processed. I mean, have you seen that sliced bread that you touch and it becomes dough right away? It can only mean one thing, the bread is nothing but full of preservatives that fluff it up to look fantastic. But it’s not.
So, who’s in for a nice slice of freshly-baked bread?
No-yeast Irish soda bread, golden and delicious, ready in just one hour.
- 250 g plain white flour
- 250 g plain wholemeal flour
- 1 1/2 ts salt
- 1 tsp bicarbonate of soda
- about 2 cups of buttermilk
Preheat the oven to 200 degrees C. (390 Fahrenheit)
In a large bowl, add the white and wholemeal flour, bicarbonate of soda, salt and mix gently with the tips of your fingers.
Make a well in the middle and add about 1 and a half cups of buttermilk, if you feel it needs some more, add the other half too.
Mix quickly to form a soft, pretty sticky dough, then turn it onto a lightly-floured surface and knead briefly, just enough for the dough to hold together and be shaped into a ball.
Flour a large baking tray, place the bread on it, then use a sharp knife to cut a cross on the top. Spread some flour over it, then bake for about 45 to 50 minutes or until golden brown and the bottom of the bread sounds hollow when tapped.
Allow it to cool on a wire rack.