Irish soda bread is a no yeast bread recipe. Traditional Irish soda bread is shaped as a boule and then baked. It has golden color on the crust with a dense tight crumb.
But I love to have my bread as a loaf and I shaped it so. Frankly, I never liked the version of quick bread and always enjoy eating my yeast-bread. But there are people who don’t eat yeast-based bread because of their personal reasons. So they mostly rely on quick soda bread.
This month our host Stacy Livingston Rushton has given us a theme of Quick bread. Hence I got the chance to try my hands on this traditional Irish Soda Bread recipe with buttermilk, but with a little tweak.
Why do they call it Irish Soda Bread?
Irish because the oldest published recipe of soda bread was found in a London magazine published in 1836. Soda bread because unlike yeast, baking soda is used as a leavening agent for this bread. Many people stay confused between baking soda and baking powder and I have answered that in my article.
What is Soda Bread?
Soda bread is basically a combination of flour, baking soda, and buttermilk. When baking soda reacts with buttermilk, then it helps the bread to expand. If you are worried about the citric flavor of buttermilk then don’t worry.
Honey Buttermilk Bread is one of the most popular recipes among my users. I have used the same combination of baking soda and buttermilk in this recipe. It’s been 3 years, but people still write emails and leave comments on its YouTube recipe and appreciate its flavor.
In many countries, buttermilk is not easily available. If you are in such a country then check the recipe notes at the end to know how to make buttermilk at home.
Let’s move to the recipe
For this quick yeast free bread, I have used half portion Whole wheat flour and half portion All-purpose flour just like I have used in my 50-50 bread. To add little sweetness and color, I added Honey. For crunch, I have added dry cranberries. Those little red cranberries were looking like red rubies through the golden crumb of the bread.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
|Oven Temp||180 °C|
|Baking Time||30 min|
|MW Convection Temp||170 °C|
|Baking Time||30 min|
|Cooling Time||60 min|
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Before we start preparing the dough, keep the oven for preheating at 180 °C.
Add honey to buttermilk. Stir it to mix it.
In a large mixing bowl, add whole wheat flour, All-purpose flour, salt, cranberries, and baking soda. Mix all the dry ingredients. Add honey and buttermilk solution to it. Using a spatula mix everything until it comes together.
Add butter to the dough. Butter should be at room temperature so that it can blend with the dough easily. Knead it for 2-3 minutes until its smooth. Now shape it into a log.
Line a loaf tin (dimensions 6x3x3 inches) with parchment paper. Place the shaped loaf facing seam side down. Using a sharp knife, slit the dough lengthwise.
Bake it in a preheated oven at 180 °C for 30 minutes.
Once it’s baked, take it out from the oven and de-mold immediately. Place it on a wired rack and let it cool completely.
Is Soda bread and Sourdough bread the same thing?
I wonder why people confuse both of these bread together whereas both are completely opposite to each other. Soda bread does not use yeast at all. Soda bread is a quick bread. However, Sourdough Bread is a long process and takes many hours to complete dough into bread. Sourdough bread uses natural yeast which the baker culture on its own.
The traditional Irish Soda Bread is generally made with wholemeal or with all-purpose flour using buttermilk and baking soda. For those who look for yeast-free bread, this bread is for them.
What does soda bread taste like?
The taste of soda bread depends on the ingredients you add in it. Few people like to make soda bread with raisins and some with caraway seeds. There are many variations that can be made of the traditional soda bread. But typically the soda bread is going to be little dry, mildly sweet, and tastes more like a biscuit.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. The theme for this month is “Quick Bread Loaves”. Our host of the month is Stacy at Food Lust People Love. Check out what the Bread Bakers have baked.
- Banana Nut Bread from Sneha’s Recipe
- Cheddar Bacon Chive Quick Bread from Karen’s Kitchen Stories
- Chocolate Quick Bread from Sara’s Tasty Buds
- Cinnamon Swirl Quick Bread from Shockingly Delicious
- Coconut Sweet Bread from Passion Kneaded
- Cranberry Pecan Quick Bread from Food Lust People Love
- Eggfree Oats and Dates Bread from Veena’s Vegnation
- Espresso Banana Quick Bread with Espresso Streusel from All That’s Left Are The Crumbs
- Irish Soda Bread from Anybody Can Bake
- Keto Low Carb Coconut Flour Bread from Cook With Renu
- Lady Grey Date Nut Bread from A Messy Kitchen
- Lemon Blueberry Bread from Palatable Pastime
- Lemon Pistachio Loaf from Ambrosia
- Summer Shandy Beer Bread from A Day in the Life on the Farm
- Zucchini Bread from Simply Inspired Meals
- 150 gm All Purpose Flour
- 150 gm Whole Wheat Flour
- 3/4 tsp Salt
- 1 tsp Baking Soda
- 25 gm Butter
- 1 tbs Honey
- 180 ml Buttermilk
- 100 gm Cranberries Dry
- Keep the oven for preheating at 180 °C.
- Add honey to buttermilk. Stir it to mix it.
- In a large mixing bowl, add whole wheat flour, All-purpose flour, salt, cranberries, and baking soda.
- Add honey and buttermilk solution to it. Mix it.
- Add butter to the dough. Mix it well into the dough.
- Knead the dough for 2 minutes and then shape it into a log.
- Place the shaped dough into a lined loaf tin.
- Seam side should face down. Using a sharp knife, slit the dough lengthwise.
- Bake it in a preheated oven at 180 °C for 30 minutes.
- Once baked, remove the tin from oven.
- De-mold the bread and place it on a wired rack.
- Let the bread come to room temperature. Slice and serve.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
- Buttermilk is not easily available in many places. In that case, whisk a ¼ cup of fresh yogurt with ¾ cup water. Or add 1 tsp vinegar to 1 cup milk. Keep it aside for 5 minutes. Buttermilk is ready.
- You can replace honey with maple syrup.