A really easy but also healthy recipe for traditional Irish Soda Bread or Brown Bread. No yeast, kneading or proving required!
This Soda Bread recipe really couldn’t get much easier. There’s no yeast involved and the dough doesn’t need kneading or proving, so it’s perfect for those that are short on patience and time!
A lot of traditional soda bread recipes require buttermilk but that can be a tricky ingredient to get your hands on!
My recipe instead uses yogurt which does exactly the same job with its live cultures. I like to use hazelnut yogurt as it gives the bread a mild nutty taste but plain yogurt is just fine too.
For the full recipe check out the video below (and don’t forget to subscribe to my YouTube Channel to stay up to date on all my videos!).
And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
If you enjoyed this recipe, then you might also like:
Irish Beef Stew – This delicious and warming beef stew is so easy to make. All the ingredients are cooked together in one pan and left to slow cook for an hour. The ultimate comfort food this St Patrick’s Day!
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Easy Irish Soda Bread
Prep Time: 7 mins- Cook Time: 40 mins
- Total Time: 47 minutes
Yield: 6 1x
Category: Cakes & Bread
Cuisine: Irish
Print Recipe
Pin RecipeDescription
A really easy but also healthy recipe for traditional Irish Soda Bread or Brown Bread. No yeast, kneading or proving required!
Ingredients
- 200g / 1 1/2 cups wholemeal flour
- 150g / 1 1/4 cups plain (all purpose) flour
- 1 tsp bicarbonate of soda
- pinch of salt
- 280ml / 1 1/3 cups milk
- 125g / 1/2 cup yogurt (I used hazelnut but plain is fine too)
- 1 tbsp sunflower oil
- optional: sprinkling of oats
Instructions
- Preheat the oven to 180c / 350f. Grease a loaf tin with butter or oil.
- Sieve the plain flour, bicarbonate of soda and salt into a large bowl. Add in the wholemeal flour and mix well.
- Add the milk, yogurt and oil and stir with a table knife until all the ingredients are well combined but ensure not to over-mix the dough.
- Transfer the mixture into the greased loaf tin and use a sharp knife to score lengthways down the middle of the dough. Finally, this is optional but I like to add a sprinkling of oats to the top.
- Bake in the oven for 40-45 minutes or until a skewer comes out clean. Remove the bread from the tin and allow to cool completely on a rack.
Chris says
Thanks for recipes I can’t wait to try some of these, they look beaut.
Aussie lady
Bev says
I was always put off making our own bread because of all the proving and kneading involved but this recipe makes it so easy and it tastes delicious!
★★★★★
Diana says
Sounds like a great recipe for my busy schedule – we love bread! However, I’m not familiar with “wholmeal”. Is this any wheat, oat, etc. whole flour, or is is referring to oat flour? Somehow I just think of oats for Irish bread.
Thanks! Can’t wait to try it – maybe even before your reply 🙂
Ciara Attwell says
Hello! Wholemeal is the same as wholewheat, so its like normal flour but less refined.