Easy Irish Soda Bread Made With Fresh Milled Flour

This Irish soda bread made with fresh milled flour is so easy, because it comes together so quickly! It requires no yeast, no sourdough stater, and no mixer! Yes, it is true, the only leavening agent in this bread is a nice fresh baking soda!

Make Sure Your Baking Soda Is Fresh

It is important to make sure your baking soda is pretty fresh. I like to stir it up before measuring the baking soda into the flour for the recip. Also, it is important that your baking soda is at least less than 6 months old. After all, baking soda is the only leavening agent we are using for this bread!

No Mixer Needed

This is such a quick and easy recipe, one reason is because you don’t need a mixer, and there is minimal mixing needed. I just make it all in one bowl. Less dishes, less mess. So, just throw together, let is rest about 20 minutes, then it is ready to bake!

What Type Of Fresh Milled Flour Should You Use?

Because this Irish soda bread doesn’t require stretchy gluten formation, we can get creative with the kind of freshly milled flour options. So, experiment with your favorites. I also recommend a blend of grains. Today, I used my AP (All-purpose) Flour Blend you can read about more HERE. If you prefer to learn about my flour blend via video, I have that too, HERE! See ya there!

What To Serve With Fresh Milled Flour Irish Soda Bread

Freshly milled flour Irish soda bread pairs wonderfully with a variety of accompaniments. Here are some options:

1. Irish Butter: Spread some creamy Irish butter on warm slices of soda bread. The richness of the butter complements the earthy flavors of the freshly milled flour.
2. Cheese Platter: Serve a selection of Irish cheeses such as Dubliner, Cashel Blue, or Irish cheddar alongside the soda bread. Add some sliced apples, grapes, and nuts for a well-rounded cheese board.
3. Soup: A hearty soup like potato leek, Irish stew, or creamy mushroom soup makes a comforting pairing with soda bread. The bread is perfect for dipping into the savory broth.
4. Homemade Jam: Spread homemade jam or marmalade on slices of soda bread for a sweet contrast to its hearty texture. Raspberry, blackberry, or orange marmalade would be delicious choices. I have a super quick small batch Raspberry jam recipe in my Thumbprint cookie recipe HERE.
5. Irish Breakfast: Serve soda bread as part of a traditional Irish breakfast alongside eggs, rashers (Irish bacon), sausage, black pudding, and grilled tomatoes. It’s a hearty meal that will keep you satisfied all morning.
6. Salad: Pair soda bread with a fresh salad dressed in a tangy vinaigrette. The bread’s dense texture complements the crispness of the greens and the acidity of the dressing.
7. Irish Tea: Enjoy slices of soda bread with a pot of strong Irish tea. The simplicity of the bread allows the flavor of the tea to shine.

Choose any of these options based on the occasion and your personal preferences to create a delightful meal with your freshly milled flour Irish soda bread.

Ingredients To Make Fresh Milled Flour Irish Soda Bread

• 4&3/4 cups Fresh Milled Flour 570g (I used my AP flour blend, see above in the post. Plus some more for shaping)
• 1&1/4 tsp salt
• 1&1/2 tsp baking soda
• 2 cups Buttermilk 490g (or put 2 TBSP white vinegar, then top with whole milk to make a total of 2 cups, 490g)

Instructions To Make Irish Soda Bread With Fresh Milled Flour

1. Firstly, mill the flour.
2. Then, add salt and baking soda to the flour, stir to combine.
3. Pour the buttermilk into the flour mixture, and stir until there is no more dry flour left.
4. Cover and then let the mixture sit at room temperature for 15-20 minutes. This will allow time for the freshly milled flour to absorb the liquids, and also for the bran to start to soften.
5. Prepare a baking sheet with parchment paper, or grease well.
6. During the end of the rest period, preheat oven to 400*F.
7. After the rest period, then transfer the dough onto a lightly floured work surface. Knead dough by hand for 5-10 minutes until dough comes together.
8. Form the dough into a 8 inch round ball, then slightly flatten with hands.
9. Place the bread dough ball onto the prepared baking sheet. Then, with a sharp knife, score a “+” (plus sign or cross) into the top of the dough. Make sure the cuts go at least 1/2 inch deep.
10. Bake bread for 45-55 minutes or until the internal temperature of the center of the loaf reaches 195*F. The top should be golden browned, and the bottom should sound hollow when you tap it. (Be careful, it is hot)
11. Let rest for 10 minutes, then slice and serve warm for best results.

How To Store Fresh Milled Flour Irish Soda Bread

While soda breads are best enjoyed warm from the oven, you can store it covered or wrapped up at room temperature for 1-2 days. For longer storage, place in a freezer safe bag, and then freeze for up to 3 months.

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Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours)

Grain storage bins

Bamboo Cutting Board

Thermometer

Digital Scale

Hard White Wheat (Small Amount)

Soft White Wheat (Small Amount)

Kamut (Small Amount)

Bulk Grains Can Be Purchased HERE

Checkout Some Of My Other Fresh Milled Flour Recipes

Pizza dough

Yellow Cake

Cranberry Orange Scones

Focaccia

Every Day Sandwich Bread

Monkey Bread

Bagels

Soft Pretzels

Pasta

Naan Flatbread

English Muffins

Fresh Milled Flour Recipe Index

Irish Soda Bread Made With Fresh Milled Flour Printable Recipe

Irish Soda Bread Made With Fresh Milled Flour

This Irish soda bread made with fresh milled flour is so easy, because it comes together so quickly! It requires no yeast, no sourdough stater, and no mixer! Yes, it is true, the only leavening agent in this bread is a nice fresh baking soda!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, bread

Servings 1 boule loaf

Ingredients

  

• 4&3/4 cups Fresh Milled Flour 570g I used my AP flour blend, see above in the post. Plus some more for shaping
• 1&1/4 tsp salt
• 1&1/2 tsp baking soda
• 2 cups Buttermilk 490g or put 2 TBSP white vinegar, then top with whole milk to make a total of 2 cups, 490g

Instructions

 

• Firstly, mill the flour.
• Then, add salt and baking soda to the flour, stir to combine.
• Pour the buttermilk into the flour mixture, and stir until there is no more dry flour left.
  
• Cover and then let the mixture sit at room temperature for 15-20 minutes. This will allow time for the freshly milled flour to absorb the liquids, and for the bran to start to soften.
• Prepare a baking sheet with parchment paper, or grease well.
• During the end of the rest period, preheat oven to 400*F.
• After the rest period, then transfer the dough onto a lightly floured work surface. Knead dough by hand for 5-10 minutes until dough comes together.
  
• Form the dough into a 8 inch round ball, then slightly flatten with hands.
• Place the bread dough ball onto the prepared baking sheet. Then, with a sharp knife, score a “+” (plus sign or cross) into the top of the dough. Make sure the cuts go at least 1/2 inch deep.
  
• Bake bread for 45-55 minutes or until the internal temperature of the center of the loaf reaches 195*F. The top should be golden browned, and the bottom should sound hollow when you tap it. (Be careful, it is hot)
• Let rest for 10 minutes, then slice and serve warm for best results.
  

Video

Notes

While soda breads are best enjoyed warm from the oven, you can store it covered or wrapped up at room temperature for 1-2 days. For longer storage, place in a freezer safe bag, and then freeze for up to 3 months.

I like to use my AP Flour blend (1/3 of hard white, soft white, and Kamut). However, you can use a blend of 50% hard and soft wheat. or even sub Spelt, Emmer, or Einkorn in for Kamut for the AP blend.

Keyword fresh milled flour quick bread, irish soda bread, soda bread

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