My Easy Peasy Irish Soda Bread recipe is quite literally the easiest Irish Soda Bread recipe you’ve ever seen! There is no sieving, no kneading, no proofing!
Ask me what I miss about Irish food living in the UK and the answer will be not a whole lot! Apart from a craving for the odd bag of Tayto crisps, food in the UK is pretty much the same as back home.
Except that is for proper soda bread.
You can buy Irish Soda Bread in shops and supermarkets here, but it’s usually dry and tasteless.
Thankfully I have a foolproof recipe which is quite literally the easiest Irish Soda Bread recipe you’ve ever seen!
There is no sieving, no kneading and no proofing required. Easy peasy!
Soda bread is traditionally made with buttermilk. But it can be hard to get your hands on that here, so instead I use yoghurt.
My recipe says to use hazelnut yoghurt (I like the subtle nutty taste it gives) but natural yoghurt is fine too.
If you are out of yoghurt you can use extra milk and sour it with lemon juice.
And if you don’t have a loaf tin you can simply mould the dough into an oval shape and bake on a greased baking tray. This recipe is so versatile!
Soda Bread is so delicious warm from the oven and smothered with butter (proper butter, not that fake margarine kind!) and also with jam.
It’s also perfect for dipping into chunky soups or stews or try my super easy Smoked Salmon with Horseradish Sauce recipe.
If you liked my Easy Peasy Irish Soda Bread recipe, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!Print
The easiest bread recipe ever – no sieving, no kneading, no proofing!
- 350g wholemeal flour
- 1 tsp bicarbonate of soda
- pinch of salt
- 280ml milk
- 125g hazelnut yoghurt
- 1 tbsp sunflower oil
- Preheat the oven to 180c. Grease a loaf tin.
- Mix the flour, bicarbonate of soda and salt together in a bowl.
- Add the milk, yoghurt and sunflower oil and mix quickly with a knife.
- Pour the mixture into the loaf tin and bake for 40 – 45 minutes. The bottom of the loaf should sound hollow when tapped.
- Once baked, turn the bread out onto a wire rack and wrap in a clean tea towel until it has cooled.