This is an easy Irish soda bread recipe with a 5-minute preparation and no kneading skills required! This yeast-free dough is perfect for beginner bakers and busy families!
Soda bread (Irish: arán sóide) is a traditional Irish bread. The dough for this bread doesn’t use yeast, but bicarbonate of soda (baking soda) which is the rising agent here.
No mixer and no proofing are needed to make a loaf of this brown soda bread. It’s so easy that it makes a great baking project for kids as well.
Chocolate Milk Bread
It is a perfect choice for those who want to try and make homemade bread but are put off by the long process that needs to be followed for yeast based breads. This Irish soda bread is quick to make and tastes amazing!
We love this brown soda bread lightly toasted with butter and homemade preserves (Low Sugar Strawberry Jam is our favorite as well as Mixed Berry Jam).
But because it is not sweet, it goes also well with creamy soups like Zucchini Soup or Potato Leek Soup (which is so easy to make in a pressure cooker!).
Easy Gluten Free Bread Recipe (gluten Free Sandwich Bread)
Wholemeal and all-purpose flour are combined with salt and baking soda in a large mixing bowl. I have a 4.25-quart (4-liter) Mason Cash Bowl (see the link below) that I love for making Irish brown soda bread.
It’s wide enough so you can form a dough easily by hands, without having to transfer it onto a worktop. Now that being said, if you end up with a softer dough, it will be easier to shape it into a loaf on a worktop rather than in a bowl.
Now, give all those 4 ingredients a good stir before you add buttermilk. Then, all you have to do is mix everything – start with a wooden spoon and finish it off with your hands.
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You don’t need to knead it. You want to shape it into a loaf. Then, place it onto a baking sheet lined with baking parchment and brush the soda bread loaf with egg wash.
Baking should not take long – only about 30 minutes so you can easily make a loaf of this Irish soda bread on a weeknight.
If you like this Irish brown soda bread recipe, you might also like other Irish Recipes on our blog like Full Irish Breakfast or Irish Colcannon.
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Note: This Irish Brown Soda Bread is an old post that has been updated with new photos and detailed instructions with lots of useful tips.Milk & Honey Whole Wheat Bread is the perfect sandwich loaf. This easy whole wheat bread recipe makes a soft and slightly sweet bread that you’ll love.
With it’s soft texture, hint of honey and hearty whole wheat flavor, Milk & Honey Whole Wheat Bread tastes fantastic and willkeep fresh for several days.
The bread is ready to bake when it’s about doubled in volume and fills up the pan. If you poke the dough the dent should slowly fill-in. If the dough springs right back it’s not quite ready.
Whole Wheat Bread Recipe: Homemade And Delicious
I always mix bread dough in my Kitchen Aid Mixer, but the dough can certainly be made by hand. Start mixing with a wooden spoon and switch to your hands when the dough gets too thick to stir.
Bread dough is much more forgiving and less scary than it seems. And of coursenothing smells or tastes as good as a freshly baked loaf of bread.
With it's soft texture, hint of honey and hearty whole wheat flavor, Milk & Honey Whole Wheat Bread tastes fantastic and willkeep fresh for several days. You can start the dough the night before and finish the bread in the morning to have fresh bread for lunch.
Ultimate Guide To Homemade Bread
Serving: 1 slice | Calories: 117 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.2 g | Cholesterol: 2 mg | Sodium: 200 mg | Potassium: 93 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 22 IU | Vitamin C: 0.02 mg | Calcium: 23 mg | Iron: 1 mg
I’ve just baked this bread a second time. The first time was a little chaotic - the kneading, baking time, etc all had to be adjusted as I had never baked whole wheat bread before but it came pretty decent. This time around, everything went well - I overnight proved it and I just took it out of the oven. Waiting for it to cool down so I can have a slice (or two) for breakfast. Thanks for the recipe - it’s a keeper!
Wow! I have been making artisan sourdough for years and my family just wanted some sandwich bread. This turned out perfect! This is now my go to recipe. Excellent instructions and so tasty. Thank you!
Traditional Brown Bread
Love this bread! I just finished baking 2 loaves because making just one keeps me in the kitchen when I need to get out to the garden. How do I start it the night before to finish it before lunch? Thank you!
I would make the dough in the evening and let it go through the first rise. Shape the bread and put it into the pan. Cover the pan and refrigerate overnight. Remove from the fridge in the morning. It may already be risen by then and you can go ahead and bake. If it's doesn't rise enough in the fridge overnight leave it at room temp to finish rising and then bake. It should be done by lunch.
Love this bread! I always make the sponge with everything except the bread flour and add it after the sponge has risen. Have not needed the full 2 cups of bread flour yet. Always comes out beautifully and tastes amazing!
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Like many others, I had to add A LOT of extra bread flour and ultimately I gave up on the dough because I thought that I must have done something wrong despite being very careful about weighing the flour and following directions precisely. I wish I would have read these comments before tossing out the dough. :(
I gave this a second try with some modifications. Since my first dough was very wet and sticky even with the addition of extra flour, I started off the second batch with 1/2 C water rather than 3/4. I also used whole wheat flour for the sponge. I ended up with a great loaf!
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