Home › Recipes › Bread › Easy Homemade Soda Bread
Kelly Senyei
Posted: February 29, 2016
Updated: March 07, 2024
from 6 votes
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With just six ingredients (caraway seeds optional!) and 10 minutes to prep, this extra-easy recipe for Homemade Soda Bread yields a tender loaf with a crispy crust. It’s perfect for toasting and slathering with butter or serving alongside your favorite soups and stews. Best of all, this bread is made without yeast. Simply mix, shape and bake for homemade bread in less than an hour!
Table of Contents
- This Homemade Soda Bread Is:
- Simple Ingredients
- How to Make Soda Bread
- Kelly’s Recipe Tips
- Serving Suggestions
- How to Store and Freeze
- Common Questions
- More No-Yeast Bread Recipes
- Easy Homemade Soda Bread Recipe
For all of those with a fear of yeast, proofing, rising and all other slightly scary elements associated with homemade bread, it’s time to push those fears aside! This yeast-free, no proofing needed, rise-less soda bread is for you.
If you have 10 minutes and a few simple ingredients, you’ll be well on your way to a warm loaf of DIY bread that’s perfect for everything from slicing to sandwiching. But if you really want to go the extra mile, transform this light and tender soda bread into bread pudding, savory French toast or the ultimate grilled cheese sandwich.
So whether you’re adding a touch of tradition to your St. Patrick’s Day party or are just looking to satisfy that homemade carb craving, preheat your oven and get ready for the simplest of all soda breads!
This Homemade Soda Bread Is:
- Ready in 45 minutes.
- Made with 6 ingredients.
- Made without yeast.
- Dense yet tender, with a crusty exterior.
- Irresistibly delicious straight from the oven or when toasted and slathered with homemade butter.
- Easily customizable with your favorite herbs, seeds or cheeses.
Simple Ingredients
Just like my recipe for no-yeast bread, you’ll only need a few simple pantry and fridge ingredients for this Irish soda bread. Buttermilk is the secret ingredient that gives the bread rise, plus its characteristic texture and tangy flavor.
No buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes until slightly curdled. Find even more swaps with my buttermilk substitutions guide.
- All-purpose flour: To ensure your flour is properly aerated and measured accurately, fluff it up with a fork before spooning it into your measuring cup and leveling it off with a knife. Swap: Bread flour and gluten-free flour work great, too!
- Baking soda: The leavening agent that helps our bread rise without the need for yeast. It reacts with the acidic buttermilk to create carbon dioxide bubbles, which give the bread its characteristic lift. It’s important to use fresh baking soda for optimal leavening power. You can test its effectiveness by adding a small amount to some vinegar; if it fizzes vigorously, it’s still good to use.
- Salt: Not only enhances the flavor but also helps to strengthen the gluten structure, resulting in a better texture. I use kosher salt in 99% of my recipes, but fine sea salt works, too.
- Caraway seeds: They’re a traditional addition to Irish soda bread but can be omitted if you’re not a fan.
- Buttermilk: To ensure a light and fluffy texture, use cold buttermilk straight from the fridge.
- Butter: I like using unsalted butter so I can better control the quantity of salt in the recipe but feel free to use what you have on hand.
See the recipe card for full information on ingredients and quantities.
How to Make Soda Bread
Does it get any better than a warm, crusty loaf of bread straight from your own oven? Follow these simple steps and my helpful tips to ensure your homemade soda bread turns out perfectly every time.
- Whisk together the dry ingredients and add the wet ingredients. Be cautious not to overmix the dough, as this can lead to a tough texture in the finished bread. The dough should have a shaggy appearance, meaning it will be slightly uneven and not completely smooth.
- Gently knead the dough and shape it into a ball. Flour your hands and work surface generously to prevent sticking.
- Cut an “X” across the top and dust with flour. Use a sharp knife and cut 1/2-inch deep. This helps the center cook through.
- Bake in a preheated 375°F oven. Every oven is different, so I recommend checking the bread around the 35-minute mark. You’ll know it’s done when the crust is golden brown and the center of the X has lost the wet, shiny look of raw dough.
Kelly’s Recipe Tips
- Don’t overknead the bread or it will be tough and dense. The dough should still be very sticky after kneading it only 8 times.
- If you prefer a sweeter loaf, raisins are also traditional in many Irish soda bread recipes. Simply omit the caraway seeds and add 1 cup of raisins with the flour.
- For baking soda bread, you can use a baking sheet (how I always bake mine!), a cast iron skillet or even a Dutch oven.
- Don’t be afraid to customize your loaf with your favorite mix-ins! Find inspiration for different flavor variations in my recipe for homemade bread made without yeast.
Serving Suggestions
Serve alongside Loaded Baked Potato Soup or Butternut Squash Apple Soup for a satisfying meal. Or, toast and slather with butter and jam for the ultimate brunch addition alongside Hash Brown Egg Cups and Fruit Salad.
For even more delicious pairings perfect for soaking up those last bits of soups and stews, try these recipes:
- Slow Cooker Chicken Chili
- Quick Greek Lemon Chicken Soup
- The Best Vegetarian Chili
- Chicken Wild Rice Soup
- Creamy Homemade Tomato Soup
How to Store and Freeze
Store in a resealable plastic bag at room temperature for up to 2-3 days.
To freeze your homemade soda bread, wrap it securely in plastic wrap then place it in a sealable plastic bag. Remove as much air as possible and seal the bag shut. Freeze the bread for up to 2 weeks.
Common Questions
Does soda bread taste like normal bread?
Soda bread has a slightly different taste and texture compared to yeast-leavened bread. It tends to be denser and slightly crumbly, with a more pronounced tanginess from the buttermilk.
Can I use oil instead of butter?
Yes, however, keep in mind that using oil may alter the flavor and texture slightly. Oil will add moisture to the bread, but it won’t provide the same richness and flavor that butter does. If you decide to use oil, I recommend using a neutral-flavored oil such as vegetable oil or canola oil.
Can I bake this in a loaf pan?
I wouldn’t advise using a pan as this doesn’t rise like traditional bread and I’m worried the loaf will be too thick.
More No-Yeast Bread Recipes
- Easy Homemade Focaccia (No Yeast)
- Homemade Flour Tortillas
- No-Yeast Pizza Dough
- Homemade Cinnamon Rolls Without Yeast
- Quick Homemade Burger Buns Without Yeast
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bread
Easy Homemade Soda Bread
For all of those with a fear of yeast, proofing, rising and all other slightly scary elements associated with homemade bread, it's time to push those fears aside! This yeast-free, no proofing needed, rise-less Soda Bread is for you.
Author: Kelly Senyei
4.67 from 6 votes
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Servings 6
Print Recipe
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon caraway seeds
- 1 cup buttermilk
- 2 Tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F.
In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour.
Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.
Kelly’s Notes
- Don’t overknead the bread or it will be tough and dense. The dough should still be very sticky after kneading it only 8 times.
- If you prefer a sweeter loaf, raisins are also traditional in many Irish soda bread recipes. Simply omit the caraway seeds and add 1 cup of raisins with the flour.
- Store in a resealable plastic bag at room temperature for up to 2-3 days.
- To freeze your homemade soda bread, wrap it securely in plastic wrap then place it in a sealable plastic bag. Remove as much air as possible and seal the bag shut. Freeze the bread for up to 2 weeks.
- ★Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 213kcal, Carbohydrates: 34g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 374mg, Potassium: 113mg, Fiber: 2g, Sugar: 2g, Vitamin A: 186IU, Vitamin C: 0.2mg, Calcium: 60mg, Iron: 2mg
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Recipe adapted from Gourmet Live.
