If you are looking for an easy bread without yeast, this recipe will become your favorite. It is a homemade bread with nuts that does not require rising or waiting time. You simply mix the ingredients, do not wait for the dough to double in volume, and put it straight into the oven.
Today’s recipe truly has everything needed to make your life easier.
It is ideal for breakfast, as a side dish with a meal, as a healthy snack during the day, and it is also perfect for a buffet with cheeses, cold cuts and jams.
We simply mix all the ingredients and knead the dough very lightly.
The baking soda in the bread, which is the key ingredient that helps it rise, starts working immediately once it comes into contact with the flour and water.
Therefore, as soon as we knead the bread, we put it directly into the oven so we can take advantage of the baking soda’s properties and bake it properly.
Soda bread is popular in Ireland. Traditionally, the Irish made it in order to avoid the long waiting time needed for dough fermentation.
Its texture is different from sourdough bread and also from yeast bread. It is quite firm and could be compared to spelt bread.
It is not like the easy beer bread nor the excellent homemade bread with Zea flour, but it has its own “character” that you will love.
The crust is quite crunchy and firm, while the crumb is dense and compact.
The addition of nuts and dried fruits adds extra flavor and makes it perfect for a breakfast table or a platter with cheeses and cold cuts.
The festive season, with its many gatherings and dinner invitations, is the perfect time to try it.
Ingredients for one small loaf
- 700 g all-purpose flour (I used Manna brand)
- 100 g walnuts, coarsely chopped
- 60 g pumpkin seeds
- 60 g sunflower seeds
- 30 g ground flaxseed
- 100 g dried cranberries
- 2 glasses of water (500 ml)
- 2 tsp baking soda
- 1 tsp salt (if the nuts are unsalted)
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Instructions
In a large bowl add the flour.
Add the baking soda and mix.
Add the nuts and cranberries.
Mix well.
Gradually add the water while stirring with a wooden spoon.
Once all the water has been added, start kneading the bread dough with your hands.
If the dough sticks, drizzle it with a little olive oil.
Shape the dough into a small loaf.
Immediately transfer the loaf to a baking tray or a small Dutch oven lined with parchment paper.
Bake with top and bottom heat at 190°C for about one hour.
If baking in a covered pot, remove the lid during the last minutes so the top can brown.
Remove the bread from the oven and let it cool completely.
It is important to remember that soda bread should be baked immediately after kneading.
Do not let it rest because baking soda starts working immediately.
Serve the bread with jam, chutney or honey and of course alongside cheeses.
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