The world’s best No Yeast Bread – Irish Soda Bread! Irish bread is unique because it’s a 4 ingredient, 5 minute recipemade without yeast but still has a proper crumb just like “real” bread.
You don’t need to be Irish to make this.😉 You just need to be a fellow Carb Monster! Rustic flavour, great crust, keeps well for days. Slather with butter, mop your plate clean, dunk into soups – or Irish Beef and Guinness Stew!
Forget the smell. What about the moment when you cut yourself a thick slice of warm homemade bread, slather it with butter then take a big fat, satisfying bite of it??
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It’s called Irish Soda Bread because it’s made with baking soda instead of yeast. Because of this, it’smore dense than your everyday white sandwich bread.
That’s right! This is a traditional Irish Soda Bread we’re making here. For one thing, this bread isbetter without egg and butter. Egg makes the bread less moist, and the butter made the crumb less tender (I made side by side versions just to be sure).
And this bread has enough flavour to eat plain with just lashings of butter so you don’t need extra flavourings like sugar and spices – though you can if you want.
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Irish Soda bread is a mix / 10 second knead / shape / bake job. It’s very simple and quite forgiving but I do have a few tips to ensure yours is a success even if you’re a bread first timer.
As with every dough recipe, even simple No Yeast flatbreads, the exact amount of flour required will differ for everyone, even from day to day.Different flour brands, humidity, warmth, coldness of your work surface – all these impact the exact amount of flour required.
It’s better to have a stickier dough and add more flour as required, rather than a dry dough which is hard to salvage. SoI start with 1.75 cups, then measure out another 1/4 cup for dusting/kneading and just use what’s required.
World's Easiest Yeast Bread Recipe
This version I’m sharing today is a plain traditional Irish bread. I say it’s “plain” but it’s certainly not flavourless.You’ll find yourself devouring it with nothing more than butter!But it’s also a terrific to add flavourings, some common variations include:
This is such a greatlast minute emergency bread.It’s so quick to make, but you won’t feel like you’re “just making do” just because it’s a no yeast bread. It is a great bread as it is.
OR use it for toast in the morning. Make Cheesy Garlic Bread, or big Jewish deli-stylePastrami sandwiches.Just use this as you would any other bread – except you have the added bonus of smug satisfaction knowing you made it yourself!!
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RECIPE VIDEO ABOVE.The world's best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe – no egg or butter, it's better without (read in post). use a combination of white and whole wheat flour for best flavour.
1. Flour – wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don’t bother using bread flour – it’s wasted on this no yeast bread.
2. Baking soda – also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread.
Hearty No Yeast Bread Recipe
4. Dough stickiness – use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread.
5. Variations –This bread is terrific as is, it’s a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients):
7. Storage – keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months!
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Calories: 160 cal (8%) Carbohydrates: 30 g (10%) Protein: 5 g (10%) Fat: 1 g (2%) Cholesterol: 4 mg (1%) Sodium: 490 mg (21%) Potassium: 139 mg (4%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 65 IU (1%) Calcium: 55 mg (6%) Iron: 1.6 mg (9%)
When he spotted a duck under the jetty. It took much effort to drag him back up the stairs – and he very nearly pulled me into the water!!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!What is often sold as bread (or strong) flour is milled from wheat and has a relatively high (usually around 12-14%) protein content. These proteins include glutenins and gliadins that, with the addition of water, come together to form gluten. This is the stretchy, elastic stuff that traps bubbles of the carbon dioxide produced by a sourdough starter, or baker’s yeast, to make dough rise.
Bread Without Flour
Plain (similar to the US all-purpose) flour may be milled from different varieties of wheat, has less (perhaps 8-10%) protein and and so lower amounts of those that form gluten.
*This also works with brown flour; white or wholemeal strong/bread flour; or mixtures. Bran in brown and wholemeal flour sucks up water, so you’ll find it works better with a few percent more water. See note on other substitutions below.
Weigh the flour and mix with the rest of the ingredients. No need to knead – you can stop once you have a shaggy dough but there’s no dry flour left.
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Cover the bowl (eg with a carrier bag that you can reuse again and again) and leave to rest for half an hour or so.
Scoop the dough out of the bowl with a wetted dough scraper, or your hand, stretch it and fold it in half, then repeat this action. You can find videos demonstrating how on t’internet. Place the dough back in the bowl and cover again.
Leave at room temperature to prove/rise. Depending on what temperature your room is (mine was about 19-20°C when I did tests of this bread) this might be seven or eight hours. During this time, repeat the stretch’n’fold action every now and then. You could do it hourly or every other hour, but doesn’t have to be that often.
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Shape the dough however you like eg for an oiled tin, banneton, or free-standing on an oiled baking tray. Again, the intermesh is full of how-to videos. Cover and leave for two or three hours until it’s fully risen.
If proved in a banneton, utrn the dough onto a dusted peel or board. Dust the top of the dough with flour, if you like, and/or slash it with a lame/grignette or murderously sharp knife and then put straight into the oven.
Bake a large loaf for about 45 minutes, or small ones for about half an hour. Turn out onto a wire rack and leave to cool before slicing – bread can be gummy and lose a lot of moisture if you cut when hot.
Small Batch Crusty Bread » The Practical Kitchen
Whatever wheat flour you use, there are a few key things you can do to really develop its proteins into an stretchy but elastic gluten network that will enable it to rise well.
The biochemical magic that turns proteins in wheat flour into gluten requires water. Some home baking (particularly sandwich loaf) recipes call less water than professional (and other experienced) Real Bread bakers use. I’ve started here with 65% hydration (water weighing 0.65 of the weight of the flour), but as you get used to wetter doughs, you can try increasing this up to 70% hydration (ie 350g in this case) or more. At higher levels, you enter into the territory of no-knead bread, then up to almost batter-like focaccia and crumpet doughs.
Two key factors in the time a dough needs to prove and rise are temperature and yeast. Warmer proving and/or more yeast will make the dough rise more quickly, while less yeast and/or lower temperature mean the dough will need longer. For this loaf, forget the airing cupboard or cool oven – you can even prove it in the fridge overnight, if you like.
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The added benefit for you of long proving is that you don’t have to worry about it. None of this needing to hang around to be on duty to do something every forty five minutes. Leave the dough for an extra hour or so and it’ll be fine. I start long-ferment loaves in the morning and get on with my life, giving it a fold if I happen to be passing, shaping late in the afternoon and baking a few hours later when the oven is on for dinner.
Though proteins in wheat flour will form gluten will form if given water and time, mechanical action will aid the process. You could knead at the start but, especially with lower protein flour and higher hydration doughs, this can get messy. Better to mix the ingredients and then leave the dough for half an hour or so, before scooping it up, stretching it, folding it over and leaving it again. Do this every now and then
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