My self raising flour bread is one of the easiest no yeast breads you could ever make, producing a delicious loaf in less than an hour with very little effort and justfour ingredients.
Can self raising flour be used for bread? Yes, absolutely! The resulting bread is a lovely rustic loaf that you can rustle up with just four ingredients.
This self raising flour bread recipe produces a no yeast loaf that is similar to soda bread but without that slightly bitter taste, using regular everyday flour – no need for strong bread flour!
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It’s perfect for a quick lunch, delicious warm and fresh from the oven slathered with butter. Make it whenever you run out of your usual bread or when you want something fresh to serve to unexpected guests.
This sort of bread doesn’t last long in our home, but if you have any left over, slice and toast it the next day.
Self raising flour is just plain flour with added raising agents – usually sodium bicarbonate and calcium phosphate, which are the active ingredients of baking powder. By By using a mix of these two ingredients you don’t need to add something acidic to get a loaf or bake to rise.
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If you baking with baking soda as the only raising agent you need to add something acidic to react with the baking soda so the mixture rises. This is why you need (acidic) buttermilk to make a soda bread.
Step 1 – Gather your ingredients. Heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6. Put a baking sheet or stone in the oven to heat. Mix the flour and salt in a large bowl.
Step 2 – Add the milk and oil, and mix the ingredients in the bowl until they come together into a rough dough.
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Step 3 – Turn the dough out onto the work surface and give it a very quick knead until smooth. It doesn’t need a lot of work.
Step 4 – Form into a flat disc, no more than about 1½”/3 cm thick. Important! Your dough must not be too thick. If it is, the bread won’t rise or bake through properly.
Step 5 – Score the top in a deep cross, cutting most of the way through the dough.As you can see, it’s formed into a round pancake, about 1½” (3 cm) thick, and deeply scored with a cross across the top.
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Put the dough on a silicone baking sheet or piece of baking parchment. Then place in the oven on the hot baking stone or sheet and cook for about 35 minutes. The bread will still be quite pale once cooked. Don’t expect, or wait for it to be golden brown.
Step 6 – The bread will rise as it cooks. Check the bread is cooked by flipping it off the baking sheet and giving it a tap. If it is done, it will sound hollow. Remove from the oven, and allow to cool enough to enjoy!
Self raising flour is usually everyday flour for baking pastry, cakes etc. It is a different product from bread flour which has a higher amount of gluten.
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Sadly not – I have tried with a straight swap to gluten free flour and it wasn’t successful. Let me know if you manage it.
Yes, this self raising flour bread freezes well. I like to slice it, wrap in a plastic bag, freeze, then toast from frozen.
Yes! But never mix cups and metric measurements. I have included conversions in the recipe below, but please check using your favourite trusted conversion tool. I scale my conversions to give rounded numbers so the amounts are never a direct conversion.
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Having said that, I recommend buying kitchen scales. They are inexpensive and will result in far better baking as they are so much more accurate than using cups. Once you get used to them, weighing ingredients will become second nature.
This recipe really works. We have made this loaf successfully many many times. Here are some of the common problems people have how to make sure you avoid them.
Because the loaf doesn’t have much time to rise, your no yeast bread will never have a particularly light texture. This self raising flour soda bread style recipe will always result in a hearty, rustic loaf that’s at its best fresh from the oven and dripping with butter.
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Tried this recipe? If you try this recipe please tag # on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. All our thoughts and opinions are our own and we are not paid for or mandated to provide a positive review.Ever since I remember baking, I always wondered whether I can make self raising flour bread. Conventional baking wisdom would dictate that you always need yeast and strong bread flour to make bread.
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But sometimes you just don’t have any laying around. So I made this amazing bread with only four ingredients and best of all? Its preparation lasts less than the walk to the nearby bakery store!Only 10 minutes!
Try out this super easy bread with self rising flour recipe and you will be rewarded with a crispy golden-brown crust, a fluffy, soft and slightly chewy delicious loaf of bread. Enjoy while still warm with a spread of your favorite creamy butter or as a side to your delicious moussaka!
Of course you can! After all, the difference between self raising flour and plain flour is that it has baking powder and some salt added to it.
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Baking powder acts very similarly to soda when making bread and the Irish just love soda breads! In contrast to yeast, baking powder acts very differently when making bread. As soon as water is combined with the self-raising flour it starts to act, producing air bubbles that give the bread that fluffy appearance and texture.
On the other hand, yeast requires time to digest the sugars and ferment the bread. So while a yeast bread may need 4-5 hours to prove this self raising flour bread is ready to bake almost immediately.
No, at least not the traditional bread yeast. When using self rising flour the bread proofs much faster. Therefore, if you also add yeast to it you will need to wait for it to act.
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As a result your bread will be way over-proofed and will most likely collapse while baking.However, by skipping the yeast entirely you will loose out on that delicious bread flavour. To make your bread taste delicious, there are three tricks that make all the difference.
What I love the most about having freshly made bread is soaking up that a delicious stew sauce, dipping it in my salad and of course covering it with delicious dips! Take a look at my very best dishes that go great with this bread in the links below!
A super easy bread recipe using only four ingredients! As you are using self rising flour and beer for this easy bread recipe, you don’t need to wait for the dough to rise. So more time to enjoy it!
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