Paul Hollywood’s Soda Bread is a fantastic homemade crusty bread with no yeast, no kneading, and you get golden heaven on your table in only 35 minutes. A great traditional Irish recipe for St Patrick’s Day, this bread is made with white and wholemeal flour, soda and buttermilk, and it’s the best bread you can get.
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. Adapted from the recipe of the one and only Paul Hollywood, this popular Irish bread is my new favourite.
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.
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. Fairly simple, isn’t it? 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.
Wholemeal bread is a lot healthier than regular white bread
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. We have already ditched the sliced store-bought bread, and only buy different kinds, and that occasionally.
The kids are not so keen on bread anyway, and myself and my huaband are in agreement that the store-bought bread is really not for us. There is no surprise that I lost about 2kg only a few days after I stopped buying bread. And that says a lot about its quality. Right, so how to make this no-yeast bread? Very simple!
How to make Paul Hollywood’s soda bread without yeast?
There is no need to break your back kneading the dough here. Make sure the oven it’s pre-heated before popping the bread in! We add the flours to a bowl, together with the salt and bicarbonate of soda, make a well in the middle, then mix quickly to bring the ingredients together.
Tranfer the dough to the working surface, add some flour to help you shape the dough into a round, then cut through it with a sharp knife. Be careful not to cut all the way through, just over the surface, then in the oven, and the bread is ready in about 30 minutes depending on your oven.
How do I know that the soda bread is baked?
If the bread is lightly brown and it sounds hollow when tapped on the bottom, then it’s ready to be enjoyed. Leave to cool for a bit on a cooling rack before slicing, a cooled bread is a lot easier to be sliced.
What to serve with soda bread?
From a hot bowl of soup, a nice Irish beef stew, o a nice pot of curry, the possibilities are endless. It also makes a great sandwich, if you want to swap the regular bread. Spread a bit of butter on it, and it’s like tasting heaven. Or, why not, just enjoy it on its own!
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No-yeast traditional Irish soda bread adapted from one of Paul Hollywood's recipe, golden and delicious, ready in just 35 minutes.
- 250 g plain white flour
- 250 g plain wholemeal flour
- 1 ts salt
- 1 tsp bicarbonate of soda
- 400 ml 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.
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