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    Home » Recipes » Bread and scones recipes

    No-knead Seeded Irish Soda Bread with buttermilk

    Published: Oct 27, 2019 · Modified: Oct 7, 2024 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe

    This no-knead seeded Irish soda bread with buttermilk is a super easy recipe. There's absolutely no kneading involved, you simply mix all the ingredients in a bowl and bake! It's packed with seeds and is perfect for dunking in your favourite soup!

    A loaf of seeded Irish soda bread on a wooden board.

    A few years ago I was lucky enough to have a six-month assignment working in Ireland, and I absolutely loved it! We lived in a flat on the 13th floor, with amazing views of the country on one side and the Irish Sea on the other.

    Downstairs was a little bakery selling homemade bread and cakes, and the most delicious wholewheat Irish soda bread, packed with seeds with a crispy yet chewy crust. That bread, along with a few slices of ham and some fresh tomatoes formed a large part of my diet during the time I lived there! I couldn't get enough of it!

    Once I got back home, I had to try my hand at making Irish soda bread myself. And this recipe is the result. It's not 100% the same as the bread I fell in love with in Ireland, but I think it comes pretty close.

    I've used a combination of wholewheat and plain flour for a light yet firm texture, and packed it with plenty of seeds for a satisfying crunch. I've also added a little black treacle (or molasses) to add a slightly malted taste.

    There is no yeast in this bread. Insead, buttermilk and bicarbonate of soda are used. The buttermilk reacts with the bicarbonate of soda to form tiny bubbles of carbon dioxide which cause the dough to rise. The beauty of this is that you don't have to spend hours kneading the dough. This is a true dump-and-mix recipe that takes only minutes to prepare.

    This seeded Irish soda bread is delicious when served fresh from the oven, smeared with butter. Or you can use it to mop up the juices from your favourite soup or stew. Why not serve it alongside this Irish seafood chowder or my popular beef vegetable soup?

    Cross section of Irish soda bread showing the texture.

    Not the best picture, but I included it to give you an idea of the texture of the bread.

    Jump to:
    • Ingredients
    • Instructions
    • Tips for a successful outcome
    • Equipment
    • Storage
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Ingredients

    This makes a 10" x 4" loaf or you could use a 5" x 8" tin instead.

    Ingredients for Irish soda bread.
    • Wholewheat or wholemeal flour is milled from the entire wheat grain and contains the husk or bran and is less refined than normal white flour . See what is wholemeal flour for more information.
    • Plain flour - for this recipe, we are going to be using half plain (or all purpose) flour and half wholewheat flour.
    • Buttermilk - this provides the liquid component. If you don't have buttermilk you can make your own by combining one cup of milk with one tablespoon of lemon juice and letting it stand for a few minutes until it starts to thicken and curdle.
    • Black treacle - you may know this as molasses. It has a slightly bitter taste when you taste it directly from the tin, but this turns into more of a malty taste in the bread. You can leave this out if you don't have it.

    Tip - dip your measuring spoon into oil before measuring out the black treacle. The treacle will slide easily off your spoon.

    • Seeds - I used a mixture of pumpkin seeds, sunflower seeds, linseeds (or flax) and sesame seeds. Most supermarkets sell packets of mixed seeds- you could use the equivalent amount of this instead of buying individual packs of seeds.
    • Bicarbonate of soda - this reacts with the buttermilk to help the bread rise.
    • Baking powder (not pictured) - although not strictly necessary I like to add a teaspoon of baking powder. I've made this bread both with and without baking powder and find that using baking powder does help create a better rise.
    • Sugar - just a small amount of sugar helps to counteract the bitterness of the black treacle.
    • Salt -for seasoning. Leave it out if you don't use salt in your diet.
    • Sunflower oil - a small amount helps create a softer texture in the bread. Do not use olive oil - the flavour will be too strong - you should use a neutral-flavoured oil.

    **You can find the exact ingredient quantities on the printable recipe card at the end of this post**

    Instructions

    Mixing this Irish soda bread will take all of 5 minutes!

    Dry ingredients and seeds in a mixing bowl.

    Step 1: Measure the two flours, bicarbonate of soda, sugar, salt and seeds into a mixing bowl.

    Seeds and flour mixed together.

    Step 2: Stir to combine.

    Buttermilk added to the soda bread mixture.

    Step 3: Add most of the buttermilk, the black treacle and oil to the flour mixture.

    A mixed ball of soda bread dough in a mixing bowl.

    Step 4: Stir well until the ingredients are well combined and the mixture comes together into a thick, sticky ball. Only add the remaining buttermilk if the mixture seems too dry.

    Unbaked soda bread dough in a baking tin.

    Step 5: Transfer the mixture to a baking tin lined with baking parchment (to prevent sticking). Ensure the mixture is pressed into the corners of the tin.

    Unbaked dough topped with pumpkin seeds.

    Step 6: Sprinkle the top of the loaf with a few extra pumpkin seeds, and press them gently onto the dough to ensure they stick there.

    A baked load of Irish seeded soda bread.

    Step 7: Transfer the baking dish to a preheated oven (180C / 360F) and bake for 40 - 45 minutes or until a wooden skewer inserted into the loaf comes out cleanly.

    Tips for a successful outcome

    Here are my top tips to ensure your seeded Irish soda bread turns out perfectly:

    • If you don't have buttermilk, here are some alternatives:
      • mix one tablespoon of white vinegar or lemon juice for each cup of milk and let it stand for a few minutes until it thickens.
      • add one and three-quarter teaspoons of cream of tarter to each cup of milk.
      • substitute one cup of plain Greek or natural yoghurt for each cup of buttermilk.
    • When mixing the buttermilk into the flour, do not add all the buttermilk at once. The amount you will need will depend on the strength of the flour. Keep 2 or 3 tablespoons aside and only add them if the mixture seems too dry. You are looking for a sticky consistency that has come together in a ball and does not stick to the sides of the bowl. The mixture should be thicker than a cake batter, but too sticky to roll out as you would a pastry dough.
    • If you don't have baking parchment, brush your baking tin lightly with sunflower oil to ensure the cooked bread does not stick to the pan.
    • When sprinkling the pumpkin seeds onto the top of the dough, press them down lightly. This will ensure they stick to the top of the bread once it has cooked. The first time I made this loaf I did not do this and all the seeds fell off when I tried to slice it.
    • The soda bread will be cooked when a wooden skewer inserted into the thickest part (or the centre) of the loaf comes out cleanly with no raw batter sticking to it. It will also sound hollow when tapped on the bottom.
    • Let the soda bread cool before slicing it. If you try to slice it while it is still hot, it will crumble.
    Close up of a baked loaf of Irish soda bread in a baking tin.

    Equipment

    I made this loaf in a long 10" x 4" loaf tin which has a 40" surface area. You could use a 5" x 8" tin instead.

    I do think that a metal loaf tin is better to use than a glass dish as metal is a better conductor of heat and warms up faster than glass. If you use a glass dish to bake your soda bread it may need another minute or two in the oven.

    You will also need a mixing bowl and a spatula for mixing the dough.

    Storage

    I normally store my soda bread in a plastic bag in my bread bin. It stays fresh for 3 to 4 days.

    You can also freeze the cooked load.

    Wrap it in plastic wrap and store it in your freezer for up to 6 months.

    To use, remove from the plastic wrap, cover it with a clean towel and let it stand on the counter until it has defrosted.

    FAQ

    What can I serve with seeded Irish soda bread?

    This loaf is delicious, fresh 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 also great 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.

    Save for later

    Why not pin his recipe for seeded Irish soda bread to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my bread and scone recipes page for other delicious and easy bread recipes. Here are a few you might enjoy.

    • Close up of a baked seeded bread roll.
      Easy no-knead seeded bread rolls
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      Crusty German bread rolls (Brotchen)
    • Two Portuguese rolls on a plate next to a roll that has been split open and smeared with butter.
      Homemade crusty Portuguese rolls (Papo Secos)
    • Overhead shot of a homemade loaf of crusty homemade bread.
      No-knead crusty homemade bread

    📋The recipe

    A loaf of seeded Irish soda bread on a wooden board.

    No-knead seeded Irish soda bread with buttermilk

    This no-knead seeded Irish soda bread with buttermilk is a super easy recipe. There's absolutely no kneading involved, you simply mix all the ingredients in a bowl and bake! It's packed with seeds and is perfect for dunking in your favourite soup!
    Recipe by: Veronica
    Bread
    Irish
    Calories 201
    Prep 5 minutes minutes
    Cook 45 minutes minutes
    Total Time 50 minutes minutes
    Servings: 1 medium sized loaf
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.75 from 4 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • Spatula
    • 4" x 8" loaf tin or 5" x 8"

    Ingredients

    • 1½ cups / 210 grams wholemeal or wholewheat flour
    • 1½ cups / 210 grams plain (all purpose) 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 baking powder optional
    • 1 teaspoon salt
    • 1½ cups / 360 ml buttermilk plus extra if needed
    • 1 tablespoon black treacle
    • 1 tablespoon sunflower oil
    • 1 tablespoon sugar

    Instructions

    • Preheat oven to 180°C/360°F
    • Measure the two flours, bicarbonate of soda, baking powder (if using), sugar, salt and seeds into a mixing bowl.
      1½ cups / 210 grams wholemeal or wholewheat flour, 1½ cups / 210 grams plain (all purpose) flour, 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 baking powder, 1 teaspoon salt, 1 tablespoon sugar
    • Stir to combine.
    • Add most of the buttermilk, the black treacle and oil to the flour mixture.
      1½ cups / 360 ml buttermilk, 1 tablespoon sunflower oil, 1 tablespoon black treacle
    • Stir well until the ingredients are well combined and the mixture comes together in a thick, sticky ball. Only add the remaining buttermilk if the mixture seems too dry.
    • Transfer the mixture to a baking tin lined with baking parchment (to prevent sticking). Ensure the mixture is pressed into the corners of the tin.
    • Sprinkle the top of the loaf with a few extra pumpkin seeds, and press them gently onto the dough to ensure they stick there.
    • Transfer the baking dish to a preheated oven (180C / 360F) and bake for 40 - 45 minutes or until a wooden skewer inserted into the loaf comes out cleanly.
    • Remove from the oven.
    • Serve sliced with butter. Or serve with your favourite soup or stew.

    Notes

    Top tips
    If you don't have buttermilk, here are some alternatives:
    • mix one tablespoon of white vinegar or lemon juice for each cup of milk and let it stand for a few minutes until it thickens.
    • add one and three-quarter teaspoons of cream of tarter to each cup of milk.
    • substitute one cup of plain Greek or natural yoghurt for each cup of buttermilk.
    When mixing the buttermilk into the flour, do not add all the buttermilk at once. The amount you will need will depend on the strength of the flour. Keep 2 or 3 tablespoons aside and only add them if the mixture seems too dry. You are looking for a sticky consistency that has come together in a ball and does not stick to the sides of the bowl. The mixture should be thicker than a cake batter, but too sticky to roll out as you would a pastry dough.
    If you don't have baking parchment, brush your baking tin lightly with sunflower oil to ensure the cooked bread does not stick to the pan.
    When sprinkling the pumpkin seeds onto the top of the dough, press them down lightly. This will ensure they stick to the top of the bread once it has cooked. The first time I made this loaf I did not do this and all the seeds fell off when I tried to slice it.
    The soda bread will be cooked when a wooden skewer inserted into the thickest part (or the centre) of the loaf comes out cleanly with no raw batter sticking to it. It will also sound hollow when tapped on the bottom.
    Let the soda bread cool before slicing it. If you try to slice it while it is still hot, it will crumble.
    Storage
    Store the soda bread in a plastic bag in the kitchen.  It will stay fresh for 3 to 4 days.
    You can also freeze the soda bread for up to 6 months.
    Calories have been calculated for 1 slice of bread, assuming the loaf yields 12 slices.

    Nutrition

    Calories - 201kcal | Carbohydrates - 33.8g | Protein - 6.2g | Fat - 4.8g | Saturated Fat - 0.7g | Cholesterol - 1mg | Sodium - 334mg | Potassium - 228mg | Fiber - 2.6g | Sugar - 7.1g | Calcium - 68mg | 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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    About VJ

    Before I started my food blog 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, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.75 from 4 votes (4 ratings without comment)

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    1. Haza

      February 21, 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

        February 21, 2021 at 1:12 pm

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

        Reply
    2. Lawrie

      June 19, 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

        June 19, 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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