Soda Bread (No Knead, No Rise)

Matte Black Bowls
by Matte Black Bowls
1 Loaf
50 min

Soda Bread has been my latest obsession. I know it can feel a bit heavy for some people, but I find it so comforting and wholesome. Coming from an Irish family too – it’s an absolute stable! Traditionally, recipes use buttermilk but making regular milk sour with a little lemon juice works just as well and works for me since I always have milk in. However, feel free to swap for buttermilk if you have that instead.

The great thing about Soda Bread is that it doesn’t require kneading and rising times like most loafs, so can be made and cooked within a quick hour. My grandfather tells great stories of how when he sailed across the Atlantic in a yacht for 3 weeks, he was in charge of making soda bread for the rest of the crew. I can imagine that the smell of fresh bread out in the middle of the ocean is unbeatable!

I used to shape my loafs into a rough ball, but recently have switched to cooking in. a loaf tin as it gives regular slices. I hope you enjoy this recipe as much as I do!

Soda Bread (No Knead, No Rise)
Recipe details
  • 1  Loaf
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 150g [2 CUPS] Rolled Oats
  • 200g [1 1/4 CUP] Wholemeal Flour
  • 125g [1/2 CUP] All Purpose Flour
  • 2 TBSP Butter
  • 1 TSP Bicarbonate of Soda
  • 1 TSP Salt
  • 1 TBSP Lemon Juice
  • 300ml [1.25 CUPS] Milk

Mix the milk with the lemon juice, and leave to sit for 15 minutes to sour.
Line a 2lb/900g loaf tin with baking paper. Preheat the oven to 180°C to 360°F.
Use a blender to pulse 1 CUP/100g of the oats to a powder and then add them to a bowl with the rest of the flours and the butter. Mix together well until it resembles bread crumbs - using your fingers like you would for a crumble topping works well. Then add in the bicarbonate of soda, the salt and the remaining oats, and mix well.
Add the milk to the mixture and quickly mix together until a sticky, rough dough is formed. Then transfer the dough into your lined baking tin (or shape into a rough ball by hand onto a lined baking tray), and bake in the oven for 40 minutes until golden.
Remove from the oven, cool, and slice and serve!
  • This is best eaten fresh but freezes equally well! I like to cut the rest of the loaf into slices on the day of baking and freeze - they can just be taken out individually and popped into the toaster when you want one!
Matte Black Bowls
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