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Home » Bread and scones recipes » No-knead Seeded Irish Soda Bread with Buttermilk

No-knead Seeded Irish Soda Bread with Buttermilk

Author: VJ Published : October 2019 Updated : May 2022 / 4 people have commented

Recipe
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If you are looking for a quick and easy soda bread recipe, then you have come to the right place. This no-knead seeded Irish soda bread is made with buttermilk and does not contain yeast – so there’s no kneading involved. You can have this delicious seed-packed loaf on the table in less than an hour. What are you waiting for?

A slice of irish soda bread being buttered.

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Table Of Contents
  1. Seeded Irish Soda Bread with Buttermilk
  2. Ingredients for soda bread
  3. How to make it
  4. Your questions answered
  5. More baking recipes to try
  6. Pin for later
  7. Recipe – Seeded Irish Soda Bread with Buttermilk
  8. No-knead seeded Irish soda bread with buttermilk

Seeded Irish Soda Bread with Buttermilk

This no-knead seeded Irish soda bread is jam-packed with goodness. It is made with half wholemeal and half regular flour and is crammed with pumpkin and sunflower seeds. For added goodness, it contains sesame and linseeds (otherwise known as flaxseeds).

It is delicious when served fresh out of the oven, smeared with butter. Or you can use it to mop up the juices from your favourite soup or stew. And if there is any leftover, you can even make sandwiches for your lunch. This soda bread will stay fresh for up to 3 days, stored covered in your bread bin.

There is no yeast in this bread. Insead, bicarbonate of soda is used. The buttermilk reacts with the bicarb to form tiny bubbles which cause the dough to rise. Consequently, you don’t have to spend hours kneading and waiting for the dough to rise. Just combine all the ingredients, pop it in the oven and you have a mouth-wateringly good loaf of seeded Irish soda bread in under an hour. You can’t get easier than that!

Ingredients for soda bread

Ingredients for seeded Irish soda bread on a table

You can get the complete list of ingredients and full instructions on how to make this soda bread on the printable recipe card at the end of this post.

To make the soda bread you will need the following ingredients.

  • 200g each of wholemeal and plain flour. The plain flour is just normal all purpose flour (not bread flour). South African readers will know this as cake flour.
  • 1 teaspoon bicarbonate of soda (or baking soda) – don’t use baking powder. It won’t rise properly if you do.
  • 1 teaspoon salt
  • 25g pumpkin seeds + 1 tablespoon to sprinkle on top of the loaf before baking.
  • 25g sunflower seeds
  • 1 tablespoon each of:
    • linseeds (flax seed)
    • sesame seeds (untoasted is fine but you can use toasted if that is all you have)
    • black treacle – dip your spoon in oil before measuring this out. The treacle won’t stick to the spoon.
    • sugar – you could substitute this for 1 tablespoon of honey if you prefer
    • sunflower oil – that is all the fat that you will need for this recipe
  • 500ml buttermilk

How to make it

Soda bread is so easy to make.

Start off by preheating the oven to 180C / 360F. Then brush the inside of an 8″ x 4″ loaf tin with a little sunflower oil and set it aside.

Steps for mixing and baking Irish soda bread.

Place the dry ingredients in a mixing bowl

  • Measure the wholemeal flour into a mixing bowl and sift the plain flour on top.
  • Add the salt, sugar and bicarbonate of soda and the seeds and stir to mix through.
  • Make a well in the centre and pour in the buttermilk, treacle and oil and mix well to combine

The texture should be a soft dropping consistency – similar to a cake batter. If it seems too thick, you can thin it down with a splash of milk.

Bake

Pour the mixture into the prepared loaf tin. Sprinkle the top of the loaf with a tablespoon of pumpkin seeds.

Place in the preheated oven and bake for 40 – 45 minutes.

The soda bread will be cooked when a wooden skewer inserted in the middle comes out cleanly. Alternatively, you can knock on the bottom of the tin. If the loaf is cooked, it will sound hollow.

Closeup of Irish soda bread, showing the texture.

Your questions answered

What if I don’t have buttermilk?

If you don’t have any buttermilk, you can use any one of these alternatives:
– Add 1 Tablespoon white vinegar or lemon juice to 1 cup of milk and let it stand for a few minutes until it thickens.
– Add 1 and 3/4 teaspoons of cream of tartar to 1 cup of milk
– Use 1 cup of plain yoghurt in place of the buttermilk

What makes the loaf rise?

Buttermilk contains lactic acid, and this reacts with the bicarbonate of soda to form tiny bubbles of carbon dioxide which causes the bread to rise.

Can I freeze the loaf?

You can wrap the loaf in plastic wrap and store it in your freezer for up to 6 months.
To use, remove from the plastic wrap, cover with a clean tea towel and let it stand on the counter until it has defrosted.

How long will this loaf keep without freezing?

You can store the loaf, in a plastic bag, for up to 3 days at room temperature.

What can I serve with seeded Irish soda bread?

This loaf is delicious, fresh from the oven, with butter and jam or marmalade. You can also serve it with soups and stews, or use it to make sandwiches. My favourite sandwich made with this bread is slices of ham and tomato, with shredded lettuce and mayonnaise.
It is delicious when served as part of a ploughman’s platter, with cheese and pork pies. My favourite way is to serve it with a bowl of hearty Irish seafood chowder or a warming bowl of winter beef and vegetable soup. For a quick and easy light lunch, serve a slice with a bowl of orzo pasta summer salad.

A baked load of seeded Irish soda bread still in the baking pan.

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More baking recipes to try

  • Quick and easy wholewheat bread
  • Homemade scones with strawberry jam
  • Banana walnut bread
  • Chelsea buns
  • No-knead crusty homemade bread
  • Portuguese rolls
  • Crusty German bread rolls (brotchen)

Pin for later

Why not pin his recipe for seeded Irish soda bread so you can make it later.

Recipe – Seeded Irish Soda Bread with Buttermilk

A baked load of seeded Irish soda bread still in the baking pan.

No-knead seeded Irish soda bread with buttermilk

No-knead seeded Irish soda bread is made with buttermilk and does not contain yeast – so there's no kneading involved. You can have this delicious seed-packed loaf on the table in less than an hour. What are you waiting for?
Recipe by: Veronica
Side Dish
Irish
Calories 190
Prep 10 minutes
Cook 45 minutes
Total Time 55 minutes
Servings: 1 medium sized loaf
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5 from 3 votes

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Equipment

  • Mixing bowl
  • Spatula
  • 4" x 8" loaf tin

Ingredients

  • 1½ cups / 200 grams Wholewheat flour
  • 1½ cups / 200 grams Plain flour (or cake flour)
  • 2 tablespoons / 25 grams Pumpkin Seeds plus extra for sprinkling
  • 2 tablespoons / 25 grams Sunflower Seeds
  • 1 Tablespoon / 10 grams Linseeds (flax seeds)
  • 1 Tablespoon / 10 grams Sesame Seeds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • ¾ pint / 425 ml Buttermilk
  • 1 tablespoon Black Treacle
  • 1 tablespoon Sunflower oil
  • 1 tablespoon Sugar

Instructions

  • Preheat oven to 180°C/36°0F
  • Measure the wholewheat flour into a large mixing bowl
    1½ cups / 200 grams Wholewheat flour
  • Sift in the plain flour
    1½ cups / 200 grams Plain flour (or cake flour)
  • Add the seeds , the bicarbonate of soda, the sugar and the salt and stir together.
    2 tablespoons / 25 grams Pumpkin Seeds, 2 tablespoons / 25 grams Sunflower Seeds, 1 Tablespoon / 10 grams Linseeds (flax seeds), 1 Tablespoon / 10 grams Sesame Seeds, 1 teaspoon bicarbonate of soda, 1 teaspoon salt, 1 tablespoon Sugar
  • Make a well in the centre and add the buttemilk, treacle and sunflower oil.
    ¾ pint / 425 ml Buttermilk, 1 tablespoon Sunflower oil, 1 tablespoon Black Treacle
  • Mix well to combine
  • Pour into greased 8" x 4" loaf tin
  • Sprinkle with 1 Tablespoon pumpkin seeds
  • Place in the oven and bake for 40 to 45 minutes, until a skewer inserted in the middle comes out clean, or the loaf sounds hollow when tapped underneath.
  • Remove from the oven.
  • Serve warm with butter. Or serve with your favourite soup or stew.

Notes

The mixed batter should be a soft dropping consistency.  If it is too thick you can add a splash of milk to thin it down.
If you don’t have buttermilk you can substitute with one of the following:
  • 1 Tablespoon of white vinegar or lemon juice mixed with 1 cup of milk
  • 1 cup plain yoghurt
  • 1 and 3/4 teaspoons of cream of tartar mixed with 1 cup of milk
 
The calories have been calculated for 1 slice of bread, assuming the loaf yields 12 slices.

Nutrition

Calories – 190kcal | Carbohydrates – 30.5g | Protein – 6.8g | Fat – 5.1g | Saturated Fat – 0.8g | Cholesterol – 2mg | Sodium – 346mg | Potassium – 6.8mg | Fiber – 3.2g | Sugar – 4.2g | Calcium – 75mg | Iron – 2mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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I have linked this recipe to #CookBlogShare week 10 run by Sisley & Chloe which was hosted this week by yours truly.

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Filed Under: All Recipes, Bread and scones recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Irish Seafood Chowder in a creamy sauce
Next Post: Oven-baked sticky pork ribs with honey glaze »

Reader Interactions

Comments

  1. Haza

    21 February 2021 at 8:12 am

    Irish soda bread, thanks this was my first attempt at bread. It certainly won’t be my last. All my family loved it. Delicious. Thanks for a great recipe.

    Reply
    • VJ

      21 February 2021 at 1:12 pm

      Good to know you enjoyed it. Thanks for letting me know.
      VJ x

      Reply
  2. Lawrie

    19 June 2020 at 6:19 am

    Hello VJ. I am keen to try this loaf. When you specify Plain flour’, is that Bread flour or Cake flour? I ask because of gluten content. Got this recipe from your Beef Vegetable Soup post. Thank you.

    Reply
    • VJ

      19 June 2020 at 10:41 am

      Hi Lawrie
      The loaf uses a mixture of plain all purpose flour (cake flour) and wholewheat flour. I added the wholewheat flour because of the lovely texture it gives but to be honest you could swap this for cake flour although there would still be gluten in the cake flour. Do you have a brand of gluten-free flour in mind? I hope you manage to try it – it goes really well with the soup!
      VJ xx

      Reply

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