Irish Soda Bread with Yogurt is quick & easy to make using only handful of simple ingredients. No kneading, no proving, no yeast. With this recipe you're only 40 minutes from freshly baked homemade loaf!
This classic Irish Soda Bread recipe is perfect for when you find yourself with empty bread bin or fancy something wholesome and homemade to accompany your meal but have no time to spare for proving, kneading and all the hassle that comes with baking with yeasts. Don't get me wrong I do bake with yeasts a lot but there are times that call for simplicity and this easy soda bread is just that - super simple!
Irish Soda Bread without buttermilk
Traditionally, Irish Soda Bread is made using buttermilk that reacts with baking soda making this loaf rise. These days you can find buttermilk in any supermarket but unless you pre-plan soda bread baking session, you might not have some to hand. However, you are more likely to have a pot of plain yogurt sitting in your fridge, am I right? Yogurt works as a perfect substitute for buttermilk and will produce equally amazing loaf.
What flour should I use to bake Irish Soda Bread?
For a hearty loaf with wholesome goodness that is not too dense, I would recommend using half plain (all-purpose) and half wholemeal flour as suggested in my recipe below. I'm a huge fan of wholemeal spelt flour* which you can get in most supermarkets or online. When used with your standard plain (all-purpose) flour it will result in a lovely, slightly nutty soda bread.
You could of course go all plain flour and make white soda bread which would be as delicious!
Few helpful tips for baking your Irish Soda Bread
- Like with any bread make sure your oven is preheated when putting your loaf in.
- As flours do differ you might need to add some extra moisture (a splash of milk) to your dough when bringing it together if you notice your dough is too dry or perhaps a bit more flour if it appears too wet and sticky.
- Don't handle your dough too much. You want to bring it together with minimal kneading, just so that it holds its shape.
- Once you form your loaf you want to get it into the oven as quickly as possible as baking soda would have already started its job of reacting with yogurt.
- Make sure you don't skip cutting characteristic deep cross in the middle of your soda bread which ensures that your loaf is evenly baked throughout.
- If you like nice crusty soda bread make sure to cool it on the rack uncovered. However, if you prefer soft crust, simply wrap it in a clean tea towel when still warm and the moisture will make your crust soften.
- Soda bread is best eaten on the day you bake it still slightly warm but if you find yourself with leftovers they will make a fantastic toast the following day or even day after that! Soda bread can also be frozen for up to 3 months. Freeze the entire loaf or slices and defrost on the kitchen counter as needed. Warm up in in the oven or simply toast it.
What to serve Irish Soda Bread with?
Soda bread works beautifully as an accompaniment to soups, stews, casseroles - anything saucy! It is also fantastic as a part of your breakfast spread with delicious jams or my scrummy orange marmalade, honey and spreads like lemon curd or plum & chocolate spread.
Some delicious soup recipes for you to try
Roasted Celeriac & Sweet Potato Soup
Butternut Squash & Chestnut Soup
Easy Leek & Potato Soup with Celeriac
Creamy Cauliflower Cheese Soup
Jerusalem Artichoke & Carrot Soup
More meal ideas perfect for soda bread
One Pot Beans & Meatballs Pasta
Vegan Sausage Casserole with Lentils & Cavolo Nero
Braised Pork Chops with Leeks & Carrots
How to make Irish Soda Bread with Yogurt - Step-By-Step Instructions
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Preheat the oven to 200C/400F/Gas Mark 6.
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Put both flours in a large bowl. Add baking soda and salt and give it all a good whisk. Alternatively, sieve all ingredients into a bowl but don't forget to add the bran from your wholemeal flour that will stay on top of the sieve.
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Make a well in the centre of your dry ingredients and add the yogurt mixing everything in gently with the spoon until the dough starts coming together.
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Turn the dough out onto the kitchen counter dusted with a little bit of flour and gently start bringing it all together to form a round loaf. You can always use a bit more flour if your dough gets really sticky or a tiny splash of milk if it's a bit dry but try not to use too much of either.
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Put your loaf on the baking tray lined with some baking paper and cut a large cross in the middle of the loaf either with a knife or a dough scraper if you've got one. You want the cross to be deep (about two thirds way through the loaf) but at the same time you don't want to cut your loaf into 4 so be careful.
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Dust a bit more flour over your loaf and bake it in preheated oven for 30 minutes until golden brown and sounds hollow when you give it a little tap underneath.
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Let it cool slightly on the cooling rack and enjoy!
📋 Recipe
Irish Soda Bread with Yogurt
Ingredients
- 225 g plain (all-purpose) flour
- 225 g wholemeal flour see notes
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 500 g plain full fat yogurt see notes
- splash of milk only if needed
- extra flour for dusting
Instructions
- Preheat the oven to 200C/400F/Gas Mark 6.
- Put both flours in a large bowl. Add baking soda and salt and give it all a good whisk. Alternatively, sieve all ingredients into a bowl but don't forget to add the bran from your wholemeal flour that will stay on top of the sieve.
- Make a well in the centre of your dry ingredients and add the yogurt mixing everything in gently with the spoon until the dough starts coming together.
- Turn the dough out onto the kitchen counter dusted with a little bit of flour and gently start bringing it all together to form a round loaf. You can always use a bit more flour if your dough gets really sticky or a tiny splash of milk if it's a bit dry but try not to use too much of either.
- Put your loaf on the baking tray lined with some baking paper and cut a large cross in the middle of the loaf either with a knife or a dough scraper if you've got one. You want the cross to be deep (about two thirds way through the loaf) but at the same time you don't want to cut your loaf into 4 so be careful.
- Dust a bit more flour over your loaf and bake it in preheated oven for 30 minutes until golden brown and sounds hollow when you give it a little tap underneath.
- Let it cool slightly on the cooling rack and enjoy!
Notes
- Nutritional information is approximate, per slice and should be treated as a rough guideline only.
- I like using wholemeal spelt flour* in this loaf and find that proportions half and half with plain flour work really well. Feel free to use any wholemeal flour you like here though or just plain flour will do too.
- I would recommend using full fat plain yogurt here instead of fat free version. If you happen to have buttermilk (which is used in traditional soda bread) by no means feel free to use it here instead of the yogurt.
- Like with any bread make sure your oven is preheated when putting your loaf in.
- As flours do differ you might need to add some extra moisture (a splash of milk) to your dough when bringing it together if you notice your dough is too dry or perhaps a bit more flour if it appears too wet and sticky.
- Don’t handle your dough too much. You want to bring it together with minimal kneading, just so that it holds its shape.
- Once you form your loaf you want to get it into the oven as quick as possible as baking soda would have already started its job of reacting with yogurt.
- Make sure you don’t skip cutting characteristic deep cross in the middle of the loaf which ensures that your loaf is evenly baked both on the throughout.
- If you like a nice crusty soda bread make sure to cool it on the rack uncovered. However, if you prefer soft crust, simply wrap it in a clean tea towel when still warm and the moisture will make your crust soften.
Nutrition
Few more delicious bread recipes you might like:
Easy White Sandwich Bread (Soft-Crust)
Easy Wholemeal Bread Recipe (No Knead)
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David says
Just made this soda Bread it’s out of the oven now and smells and looks amazing and hopefully will taste amazing. I made it with zero fat yogurt as I did not have full fat yogurt Will this make any difference to the soda Bread ?
joskitchenlarder says
Hi David, Using zero fat yogurt shouldn't affect your bread at all. I hope you enjoyed your soda bread! 🙂
Katherine Whiteing says
Hi, finally a great bread that I can honestly say is lovely and so easy to make. I’ve had to watch my sugar intake and I tried some breads using all sorts of expensive ingredients and honestly they were seriously awful. Then I discovered your soda bread recipe today and used the creamy Greek yogurt . Works so well AND just 4 ingredients!! What a pleasure AND it baked beautifully and tastes great. So happy! Thank you xx
joskitchenlarder says
Hi Katherine, Thank you so much for your lovely feedback, it's music to my ears! 🙂 x
Mary Ann Brancato says
I loved the recipe but I made it in my food processor and added raisins but for some reason it came our heavy! I’m guessing even though I did not over process this may be one of those recipes you must make by hand!?
joskitchenlarder says
Hi there, Soda bread is definitely one to be made by hand. The loaf itself is also bit denser and stodgier than your regular yeasted ones but shouldn't be very heavy. I hope you enjoyed it a bit anyway. 🙂
Sian says
Hi Jo! If I don't have any yoghurt can I just substitute the same measurements with buttermilk instead?
Love your recipe's!
Sian
joskitchenlarder says
Hi Sian,
You can absolutely use buttermilk, they are interchangeable in this recipe.
I'm so pleased you're enjoying the recipes. 🙂
Sian says
Hey Jo, I made the Irish soda bread using buttermilk and my gosh so simple but so delicious!!! Definitely going to bake this next time I make some yummy pumpkin soup!
Love your recipes, please keep them coming! Sian
joskitchenlarder says
Great to hear Sian and thanks so much for your kind words. 🙂
Paul says
Thank you very much for this recipe. I haven't baked Irish soda bread for a long time and forgot what the proportion is. I had a friend from Ireland who was lost somewhere in the big world. He taught me how to make this bread and even built a stone-fired oven for me. We made the yoghurt ourselves. And homemade cheese. I know there was some butter in his recipe. However, I will try to start with your recipe. Warm greetings from Poland.
joskitchenlarder says
Hi Paul, Thanks so much for your lovely message. I do love how certain foods bring back memories of people who played a part in our lives at one point or another. I've come across brown Irish soda bread recipe that did have butter and even an egg in the dough for added richness but most of the traditional loaves are very humble and do without them. I do hope you enjoy this soda bread! Best wishes. 🙂
Sarah-Jane says
Hi Jo, I love your recipe and have been making it for a couple of months now. Also inspired several friends with your recipe too. I’d now like to try making a sweet version. Do I just add caster sugar, dried fruit and maybe mixed spice to the mix or will this effect the balance of the recipe? I see some other sweet recipes call for eggs and butter but I didn’t really want to faff around like this. The beauty of your recipe is that it can be thrown together in five minutes and tastes delicious.
Thanks S-J
joskitchenlarder says
Hi Sarah-Jane,
Many thanks for your lovely comment. I'm so pleased you've been enjoying the recipe.
I haven't tried making the sweet version of soda bread as of yet but it is on my list of recipes to try. I think you should be fine adding sugar, dried fruit of choice and some spice as mentioned without altering the recipe in any other way. I would start with 70-100g of sugar (depending on how sweet you'd like it) perhaps 1-1.5 tsp of mixed spice and however much dried fruit you'd like. It will be a bit of a trial and error first time around but I'm pretty sure the sweet loaf will be delicious. Let me know how it goes.
Sarah-Jane says
Thank you for your quick reply. It did as you suggested and it was delicious. As I’m trying to not pile on too many lockdown pounds I used fat free yoghurt and canderal.
joskitchenlarder says
I'm so pleased it worked! 🙂 I will definitely be trying sweet version soon!
Patrick says
Absolutely beautiful soda bread with yogurt, I have always used buttermilk. I'm curious to know what it would be like if I used one of those flavoured yogurts you can get from the supermarkets, blueberry etc., would it then be going towards the realms of a cake. My parents used to make beautiful soda bread from milk that was just turning sour. A good way of utilising out of date milk.
joskitchenlarder says
Hi Patrick, I'm so pleased you like the yogurt version of soda bread. I have never tried using flavoured yogurt to make fruity soda bread. I think it would definitely impact the flavour and the colour but would still be more bread rather than a cake. 🙂
Karen says
I’m planning on making this, but only have fat free yogurt, would you recommend adding some fat in, maybe melted butter or an egg? Or just giving it a go with fat free? (I’m only a beginner baker so unsure what would be suitable). Thanks!
joskitchenlarder says
Hi Karen, I would give it a go with fat free yogurt without any addition, you should be fine. Make sure you get rid of any liquid that have separated and sits on top of the yogurt. Let me know how it goes. 🙂
Karen says
The dough was quite sticky, so added some extra flour, and 40 minutes later I had my first ever loaf ready! Thank you so much 😊
joskitchenlarder says
That's fantastic! So pleased to hear it worked well! 🙂
Moonica says
Have plans to make a special brunch tomorrow and forgot to ask my mom (who lives on our property) to put a bread in her machine, so busy late-night-frantic-googling for an easy bread recipe. Think I've found a winner!
Two questions from someone not at all familiar with soda bread
- How does the taste differ from more traditional, yeast-made white bread?
- Does it have to be baked in the crossed round, or can you put it in a loaf pan?
Thanks!
joskitchenlarder says
Hi there,
Soda bread is quite different from your regular crusty yeasted bread in that it's got denser crumb which is not a bad thing in my opinion. It's a beauty of soda bread plus it really is super delicious and of course extremely quick and easy so perfect for when you need your bread fast. To answer your second question, I have never baked soda bread in a loaf tin and always make a round, free-form bread with cross in the middle which helps it cook more evenly. I have seen recipes for soda bread baked in a loaf tin so it is possible but you would have to adjust the time in the oven which would definitely be longer that 30 minutes. To check it for doneness tap it at the bottom and if it sounds hollow it's done. If you are after an easy bread recipe in a loaf tin you might want to give this one a go https://www.joskitchenlarder.com/easy-wholemeal-bread-recipe/ Hope that helps and good luck with your brunch! x
Geraldine says
I used full-fat Greek yoghurt in mine without thinning it out and it turned out fab. I love this recipe. Many thanks.
joskitchenlarder says
So pleased to hear Geraldine 🙂 and it's great to know that really thick full-fat Greek yogurt works fine without thinning it out.
Jay says
Hi! Thanks so much for posting this! I first tried this last month since the COVID19 rush meant there was no sour cream at the store. I did have issues with the bread cooking too quickly on the outside and then not thoroughly enough on the inside so for my second attempt I dropped the temp down to 350 and baked for about 45-50 turned out perfectly. 🙂 Also added some raisins from my family's recipe to give it some sweetness. A wonderfully simple recipe that's easy to modify to whatcha like. 🙂
Thanks again!
joskitchenlarder says
Hi Jay, I'm so pleased you like the recipe. Ovens do differ and might sometimes show temperature inaccurately but I'm glad it worked for you in the end. It's such a versatile recipe and the addition of raisins sound delicious! Thanks so much for stopping by! Jo
Katie Paget says
Love this and tastes delicious!! New fave in our house, plus great now with yeast and bread flour difficulties! I do find it takes more like 40-45 mins as still quite doughy in the middle? Realised I’d been using Greek yoghurt, would that make a difference?
joskitchenlarder says
Hi Katie,
Many thanks for your comment and feedback! 🙂 I'm so pleased you enjoy the bread! 🙂
Denser crumb is the beauty of the soda bread plus it's always stodgier the warmer it is. If you are trying to cut it straight after it's come out of the oven and it's still hot it will be a bit doughy inside, hence it's best letting it cool down a bit. As long as you're getting the hollow sounding noise after tapping it at the bottom your loaf is ready. I have never had to keep it in the oven for longer than 30 min. Having said that ovens do differ and sometimes the temperature you think you set it for is not accurate but lower hence longer baking time required.
As for the use of Greek yogurt I'm not sure whether that could affect the bake or not as I've never tried it. However, as it's got much thicker and more set consistency if I were to use it I would most likely thin it out a bit beforehand (making sure you don't go over total weight of 500g). You really want yogurt that has similar consistency to buttermilk so regular plain rather than greek yogurt would be my recommendation. Perhaps try watering it down next time and see whether it will make a difference or just use plain yogurt.
Also make sure you don't handle your dough too much which should help achieve lighter crumb. Apologies for a long reply but I hope you'll find it helpful.
Having said all that, if baking it for longer works for you and bread taste nice and is being devoured then by all means continue this way. 🙂
All the best!
Jo x
Vin says
I baked this with full fat Greek yogurt. It tasted lovely and moist, while still warm, after a 35min bake at 200C. And was still very good when cold. But I was a tad surprised when I toasted a slice, I suddenly just got the taste of yogurt! It was very subtle and maybe my mind was playing tricks on me? But I think it was 'definitely' there?
Whatever I will make it again, it's a lovely simple bread and it's close to being a regular for me..
joskitchenlarder says
Hi Vin, I'm glad you enjoyed the bread. 🙂
Annette says
Great recipe to follow.
I did and a good handful of oats and egg with the yogurt.
Turned out great.
5 Stars
Thank you
Annette Coyle
joskitchenlarder says
Hi Annette, Thank you so much for your comment, I'm glad you enjoyed your soda bread. I've read about the egg being added to soda bread before but have never tried it myself, glad it worked for you! x
Helen says
Love this, I use white flour but also add oat bran and a bit of inulin too for fibre, and for flavour I add herbs or grated cheese sometimes.
joskitchenlarder says
Thank you Helen, I'm glad you like it. 🙂 Soda bread is so wonderfully versatile and easy to adapt isn't it. I do like oat bran and inulin suggestion with their added goodness.
Eb Gargano | Easy Peasy Foodie says
Ooooh - yes please! I am a HUGE fan of soda bread - it's so quick and easy peasy 😀 Eb x
joskitchenlarder says
🙂 This is by far my favourite easy bread recipe! You just cannot beat soda bread! 🙂 x
Midge @ Peachicks' Bakery says
You just can't beat a quick recipe like this! The number of times a quick soda bread has saved me from lunchbox disaster (particularly because we can't buy suitable bread in the shop) - so quick & easy! Pinned for later! #cookblogshare
joskitchenlarder says
Thanks Midge! 🙂 This recipe has saved my bacon many times too. It's one you keep going back to on regular basis for sure!
Kat (The Baking Explorer) says
This is so clever as sometimes I can't get hold of buttermilk. I've made English Muffins with yoghurt before too and they turned out great
joskitchenlarder says
I just never remember to put it in my shopping basket lol and as they both lead to similar outcome, I no longer worry but keep baking with yogurt! 🙂
Jacqui Bellefontaine says
I make my soda bread with yogurt too as its easier to get hold of and works just as well ( my Irish mother-in-law also used yogurt) . Some useful tips too Thank you for sharing with #CookBlogShare
joskitchenlarder says
Thank you Jacqui! 🙂 I hardly ever buy buttermilk unless I really plan ahead which is not my strong point lol and like you say yogurt works just as well. 🙂
kim says
Such a delicious recipe and way easier than I thought it would be to make! Will make again and again!
joskitchenlarder says
Thank you Kim! I'm glad you like it! 🙂
Alisa Infanti says
I had no idea yogurt could sub for buttermilk. I always have trouble finding buttermilk so always move on from making this recipe. I am so excited to try this!
joskitchenlarder says
It's all about the acid that reacts with baking soda causing the bread to rise. Both buttermilk and yogurt have it so you can use whichever one you've got available and get the same result. Enjoy! 🙂
Chris Collins says
I'm always on the hunt for new bread recipes and this looks like a total winner! Can't wait to try out the recipe on the weekend 🙂
joskitchenlarder says
Thanks Chris! 🙂 I hope it will be a keeper for you! 🙂
Jennifer Allen says
I bet the yogurt adds so much depth of flavor, and with only 40 minutes until I can be eating it, this is my baking project for the weekend!
joskitchenlarder says
Thanks Jennifer 🙂 Enjoy!
Paula Montenegro says
I love the idea of using yogurt! I usually make one that is not as airy looking as this one. I'm definitely trying this recipe asap!
joskitchenlarder says
Thank you Paula! I do love the crumb on this one!
Carrie says
This looks like some great soda bread! I usually use buttermilk for mine, so look forward to trying this new recipe!
joskitchenlarder says
Thanks 🙂 Give it a go Carrie, yogurt works just as well as buttermilk.
Rosemary says
This is such a great recipe. We eat a lot of soup at this time of year and it looks like a great accompaniment. Really is no excuse for running out of bread now!
joskitchenlarder says
Thank you! 🙂 We are bread loving family and my kids always ask to have a slice of that "bread you can make so quick mummy" 🙂 It's a perfect loaf for soup season for sure!
Janice Pattie says
I love soda bread, it's so quick and easy to make. I've used buttermilk or milk and lemon juice, but yogurt sounds like a good way to get that acid for the rise.
joskitchenlarder says
You just have to love soda bread for its simplicity. I found exactly the same texture and rise whether I use buttermilk or yogurt and as I've always got a large pot of the latter in the fridge, yogurt soda bread is an easier option. 🙂
Lesley Garden says
I love Irish soda bread, as much for it's speed for getting fresh cooked bread on the table, as for it's delicious taste. Soda bread is a real favourite in our house, but I never knew you could substitute the buttermilk with yogurt, what a great tip. You are quite right I don't always have buttermilk but I always have yogurt. Thank you for sharing to #cookblogshare
joskitchenlarder says
Thank you Lesley! 🙂 I do make it with buttermilk if I remember to buy it but 8 out of 10 times it tends to be yogurt. It's all about the lactic acid in fermented dairy products that reacts with baking soda and gives us this beautiful rise so whether it's yogurt or buttermilk it doesn't really matter.