When I couldn’t afford a $4 loaf of bread on my $10-a-day food budget, I turned to soda bread. I would make a loaf every morning, slice it, and top it with scrambled eggs, mashed avocado, or butter. I’d serve it as a partner in crime with simple salads and soups. I even used it on an episode of MasterChef (I competed on Season 3), and Gordon Ramsay loved it. This recipe is very easy to put together and incredibly budget-friendly. Get ready to put this one in heavy rotation!
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I made this for St. Patrick’s Day dinner, following the photo instructions and it was a great success! My family and I loved it! I have a history of messing up recipes, even easy ones, and this was foolproof.
Laura Weston
Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.
Many cultures worldwide make some form of soda bread, and it is thought to have been created by Native Americans. However, the most commonly known recipe is for Irish soda bread. It became a popular recipe in Ireland during the famine when bread had to be made from cheap ingredients: soft wheat flour, salt, baking soda, and sour milk.
Ingredients
You need just 4 ingredients to make soda bread:
- All-Purpose Flour: Gives the bread structure.
- Baking Soda: Reacts with the acidity of the buttermilk, creating tiny bubbles in the dough, and giving soda bread its signature texture.
- Salt: Enhances the flavor of the bread.
- Buttermilk: Adds acidity and moisture to the dough to help it rise and stay moist.
Why Don’t You Need To Knead It?
You knead bread to develop gluten strands, rubberband-like proteins that help bread rise. They create a net that traps all of the gas developed by bread made with yeast. Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it. If you prefer a chewier kneaded bread texture but don’t want to put in all that work, try our easy No-Knead Bread recipe.
What Else Can I Add?
Traditionally, Irish soda bread is just four ingredients. But Irish Americans add currants or caraway seeds to the dough. You can also add a few teaspoons of citrus zest or your favorite fresh herbs. For a fun twist, try it with Everything Bagel seasoning. It’s truly a blank canvas, so don’t be scared to experiment with your favorite flavors.
Serving Suggestions
This soda bread is perfect for sopping up that last bit of sauce or stew. I especially like to serve it with Vegan Winter Lentil Stew, Pumpkin Soup, Vegetable Barley Soup, or Chunky Ham And Bean Soup.
Easy Soda Bread
Servings 8 slicesIngredients
- 2 cups all-purpose flour ($0.27)
- 1/2 tsp baking soda ($0.01)
- 1/2 tsp salt ($0.06)
- 1 cup buttermilk* ($0.32)
Instructions
- Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
- Form a well in the center of the flour mixture and fill the well with the buttermilk.
- Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
- Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
- Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
- Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.
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Notes
Nutrition
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How to Make Easy Soda Bread – Step by Step Photos
Set a rack in the middle of your oven and preheat to 450°F. Mix the 2 cups of flour, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a large bowl until they are fully incorporated.
Form a well in the center of the flour mixture and fill the well with the buttermilk.
Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
Place the loaf in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.
Enjoy the warm, cozy soda bread with a thick smear of butter and your favorite bowl of soup!
Too dry like eating crackers. Need butter or margarine, and sugar.
I forgot to buy bread and don’t have yeast!
This took minutes. The sink filled faster than I could make the loaf.
Fantastic recipe for the single guy with a very small kitchen!
This base recipe is fantastic. I’ve also recently had great results by making jalapeno-cheddar and bacon-cheddar variants. Left a loaf out at a gathering and it was all quickly eaten.
Can you make with whole wheat flour instead?
Other readers have done this with success! Whole wheat flour tends to be drier than AP, so just watch the texture of you dough, you may need a bit more moisture to hydrate it properly.
I’ve made this many times and it is loved by all! I’m wondering if I could bake it in separate pieces to make it more like biscuits? How would you adjust the cooking temp and time?
Thanks for the recipe!
Made today. Followed directions making my own buttermilk with whole milk. Turned out perfect. Now trying to think of more variations to this basic recipe. Um dried cranberries and nuts sounds good. Use a bread knife to cut through the crusty crust. Works fine.
This is literally a biscuit, not a soda bread. You need the soda and acid to combine to create a chemical leavening, which this doesn’t seem to have going on
Did you not read the recipe? It has baking soda, and buttermilk acts as the acid.
Just pulled it from the oven and it’s Perfect! Next time I will add fresh garlic cloves.
My husband and I love this recipe! He grew up in Europe and he said it’s very nostalgic for him.
I do have a question though. I’ve made this bread three times and every time, the dough gets very, very dry and crumbly, unlike your picture. Like, it barely holds together in some places. Do you think I’m overworking the dough? I feel like if I work it any less, it won’t even be a loaf because so much of it is falling apart. I have to sort of mush it backwards together again for it to have any shape. TIA!
It’s possible that you might need a touch more liquid! Some flour brands are dryer than others, so it can definitely vary bag to bag and make a dryer dough.
Made this to go with our Irish stew this past weekend. Did the milk and vinegar sub for buttermilk and my family DEMOLISHED it. I bought buttermilk powder to try next time as I have a feeling this will get made a lot here now.
Used whole wheat flour but otherwise followed recipe exactly and it turned out perfectly. Yummy!
This was tasty, but I just have a question about the ingredients- what makes this different from a biscuit? The ingredients and steps are the same. Is it just a matter of ratios of each one?
Good eye! Basically, yes! The ingredients are very similar, except this is good for slicing, etc.
This bread was so quick and easy. I added caraway seeds.
Great recipe! Had just enough ingredients for a small loaf. Used a baking sheet n some parchment. It didn’t brown much on top but I tapped it and it sounded right. So thanks for the great recipe, it was perfect
I made this for St. Patrick’s Day dinner, following the photo instructions and it was a great success! My family and I loved it! I have a history of messing up recipes, even easy ones, and this was foolproof.
Just made this bread, having guest so tripped recipe and the three loafs came out perfectly! And if my Irish relatives (from Ireland) approve, it’s a great recipe!
I tried the soda bread and loved it. I make it all the time now.
I gave this try. It smelled great but it completely stuck to the Dutch oven. Was there supposed to be something sprinkled on the bottom of the pot before placing the dough inside? I’ll definitely try it again but will put parchment paper or something down first.
Just tried this recipe – which calls for 2 cup all purpose flour while all other recipes I found called for 3. My batter was too thin, quite stringy and in no why resembled what bread dough should look like. I did have to use the distilled white vinegar with 2 % fat milk in lieu of buttermilk but wondered if my recipe is a misprint or if I should have added baking soda to the liquid mixture first. I like the 3 ingredients. I make about 2 or 3 loaves of bread weekly – one whole wheat/white in the bread maker , one pumpkin or spice for my husbands daily breakfast bread and a pound /quick bread dessert bread. Found myself without bagels for my husband’s disabled son’s breakfast, so was delighted to find this simple and quick recipe. I added a bit of flour as was trying to form into ball, and the 450 down to 400 in my countertop oven was evidently too drying…so first try was a batch only the chef could love! Please advise how I can make it work. Thanks.
Hi linda! No misprint here! You do add the baking soda with the dry ingredients. This bread is pretty different than a dough that you may be used to working with, in that you don’t have to knead it and it’s naturally a stickier dough. A lot of times the brand of flour effects the product a lot as well. If you’re using a “cheaper” flour you may need to add more than a more name brand flour. You might want to play with your proportions a bit until you get a consistency that looks like the process photo. For you, it might be 2 1/2 cups flour and 3/4 cup milk, etc. I hope that helps! :)
Can I still make this recipe without a dutch oven or a cast iron skillet?
We only tested in the dutch oven, but other readers have commented that they baked it on a baking sheet and it turned out wonderful!
Followed the recipe, even the buttermilk mixture. It came out great and tastes really good!!! This is the first ever bread recipe I’ve tried that worked the first time I baked it.
The easiest best bread recipe, thank you.
Followed the recipe exactly. With 2 cups of flour, the dough was soupy, and once in the oven, never rose. Awful. Probably needed 4 cups of flour.
Does this recipe work with gluten-free flour?
1:1 gluten free flour usually does pretty well in recipes like this, but we haven’t specifically tried it. Would be worth a try!
I am already using three cups of flour instead of two and my dough still comes out very sticky and it’s hard to shape it, anybody have some advice for me or know what I’m doing wrong? The bread always comes out good though, I just get annoyed when I can’t get the dough off my hands 😅
It is a rather sticky dough, pouring the buttermilk slowly and useing my fork until it loosely came together,mild ball form. Think of it as a very rough or kinda loose biscuit dough. To get the dough off your hands flour them n rub together n use the ball to pick those bits up n put it on a pan. Good luck
Just made my very first loaf of bread 😊thank you so much for sharing your recipe 😄 Bread is so expensive there are days when I just have to go without 😟but never again thanks to you!!!
Sorry I may have missed this in the recipe but do you put the top on the Dutch oven or leave it off (or switch partway through)?
We didn’t cover it. :)
came here to ask the same! :)
Can I halve the recipe and make it in an air fryer? If yes, are there any adjustments to make? My air fryer only goes up to 400F
Unfortunately, we haven’t tested this recipe in an air fryer, so I can’t say if it would work or not.
I love this recipe SO much. It has everything it needs to have and nothing more. I’m still learning how to make yeast bread, but in the meantime, in addition to making a classic Irish soda bread to eat with butter and tea, I’m also using it as the general bread in my small household. Using this as a starting point, I can improv to my heart’s content (currently baking a barley flour loaf with sunflower seeds and golden flax seeds, having mixed the milk with yogurt (and a bit of vinegar just in case the yogurt wasn’t acidic enough) to add some flavor and tenderness.
I’ve done sweet cinnamon raison loaves and whole-wheat garlic loaves…. The texture isn’t the proper soda bread one, but when I want that, I can go back to this recipe’s basics and get that too.
Before I saw this, I found half a dozen recipes including butter and an egg and who knows what else, and I kept thinking, “This can’t be right!” Then I found this, and it is very, very right.
Note to the fellow parents of small children who think “sweet, I can whip this up before the baby wakes up” – even though your baking soda and baking powder may sit side by side on the shelf, which one you reach for makes a big difference. Don’t try it with baking powder, you’ll just get a brick. 🤦♀️ next time I’ll try to follow the recipe and report back.
Soda bread is definitely more dense than yeast breads, so keep that in mind!
Hey there! Recipe looks amazing and reminds me of home! I live in Colorado, so I need to make any adjustments for the high altitude?
Thanks!
Hi Sophia, unfortunately, I’m not well versed in high altitude baking, so I’m not sure. But I did find this guide for high altitude baking that might be helpful!
Could you use whole wheat flour?
You could probably substitute up to half of the flour with WW, but if you use all WW flour it will be much more heavy and dense, and you may need to increase the liquid since WW flour absorbs more than all-purpose.
This recipe was so delicious and easy to follow! Went perfectly with the roasted red pepper and tomato soup.
Thanks Meg!
I’ve been making this as written or with either cranberries or different herbs every few days for the past couple of weeks and we have thoroughly enjoyed it. My 12 year old daughter makes it also. Great simple, affordable bread.
For anyone wondering if you can make this with kefir instead of buttermilk, the answer is yes! I just made it with plain lowfat/1% kefir. I haven’t tried it with buttermilk or milk & vinegar yet, but this is good enough that I’ll probably just do it this way in the future since I always have kefir on hand.
I also cooked it in a greased Corningware French White 1.5 quart casserole dish, which worked well. Very easy and satisfying.
Excellent soda bread! Was looking for something traditional and simple and this was it. Plus, it tastes great!
Hearty, flavorful, and it comes together *so* fast! Seriously, it came together in like five minutes, and half an hour later we had warm, delicious bread…that was immediately half-devoured. :)
I made the soda bread today it was delicious
We celebrated St Patrick’s day with our homeschool group. We brought this bread and it was a hit. We made three loaves. One with the original recipe, second loaf added raisins and cinnamon sugar topping, and last loaf added everything bagel seasoning. They all came out amazing! Cinnamon raisin was the crowd favorite. Thanks for this easy recipe.
This did not work for me at all.
I followed the directions exactly. The dough was very wet and the finished product is now stuck (more like glued) to the bottom of my Dutch oven. Very frustrating since it’s such a simple recipe :(
This happened to me also. I ended up adding probably another cup of flour just to get the consistency workable. It’s in the over now, but I’m afraid it’s not going to turn out right… ☹️
Thought maybe I would try 1/2 cup of buttermilk next time and see what happens.
Hi, I just made this bread and I added rosemary to it and rubbed a little melted butter on top and let me tell you…..I was laughing at my daughter because she wouldn’t stop eating it! It was supposed to be for our st Patrick’s day dinner! Lol I loved it was soooo easy to make! Thank you for this.
So, it doesn’t say but do you put the lid on the Dutch oven or not?????
No lid!
No-knead is my favorite bread to make by personal texture preference BUT this has become my go-to “didn’t set any dough to rise the night before and now there’s pea soup and no bread” bread. It comes out perfect every time and had a nice crumbly texture that reminds me of cornbread. Thanks!
I am also looking for a recipe called “ Ezekiel bread”. I am diabetic and it is a low carb and low sugar tasty bread that won’t effect my Glycemic levels at all.
Loved it! Only difference is I cooked it on baking sheet for 30 mins at 450 since it wasn’t in a Dutch oven.
Do you have to use a cast iron skillet or dutch oven to cook the soda bread? Or is it ok to use a glass or aluminum dish like a pie pan?
Hi, there! Any kind of baking dish will work. You can even bake it on a sheet tray lined with parchment or a pizza stone. ~Marion :)
Do you put the dutch oven/skillet in the oven while its preheating? Then add the loaf once everything is pre heated? Thanks!
That isn’t necessary with this recipe. Just make sure the oven is fully preheated before you put the loaf in the oven and it should work out perfectly. ~ Marion :)
Do you out the lid on or not???,
No lid!
I’ve made this recipe with both sour milk and buttermilk. When I’ve made it with sour milk I’ve had to add extra flour. I’ve only used buttermilk from Trader Joe’s. It is very thick compared to the sour milk. My kids love it and it is an easy side for soup.
Can this recipe be doubled ?
Hi, Vicki! You can definitely double the recipe! However, I would still suggest baking it as two separate loaves. Otherwise, that amount of dough will probably not bake properly (at least in the same amount of time, or at the same oven temperatures) as it does in the recipe that we tested. – Marion :)
Yum! I did have to adjust the flour to milk ratio a bit. I’m a beginner baker, so I’m not sure what was making the dough so batter-like, but I found that 2 1/2 cups flour and 3/4 cup milk worked better for me. Maybe because of the elevation? Or humidity? Anyways, it was delicious with soup!
It is definitely a sticky dough. And you did the exact right thing by adding more flour. I just made it for the Today Show a few days ago, and the recipe I have been using for ten years came out batter-like as well. I used the same ingredients, and the same measurements, and on the second run, it came out perfect. Beats me. Sometimes baking can be fickle as all get out. XOXO -Monti
I think I found the problem! I had been using flour from Dollar Tree. Last weekend they were out of flour, so I picked up a bag from the regular grocery store. The name-brand flour thickened the dough much better than the Dollar Tree flour. I didn’t have to use nearly as much.
Delicious and insanely easy! I’ve made it both as written and with half whole wheat, half AP flour – both are delicious, but the half/half wins for me! Great recipe and very easy to play around with!
I used a crockpot as my dutch oven, and I’m not sure what I did wrong because the center of the bread wasn’t as crumby as I was hoping. Should I adjust the timing or the temperature?
Hi Helen- Take the loaf out of the oven and use your hand to “knock” on the top of the loaf. If it sounds hollow, the loaf is ready. If it doesn’t sound hollow, it means it hasn’t cooked through, and you should keep it in the oven for a few more minutes. XOXO -Monti
I’ve never made soda bread before and I can’t believe how easy and delicious this was! I’d add a little more salt next time because I use kosher salt which isn’t as salty. The crumb on this bread was so great! My days of buying bread maybe over!
Wooooot!!! So stoked to hear that! Thanks, Amy. XOXO -Monti
I have made this twice now and it has been delicious! But both times the dough has been extremely wet, more like a batter than a dough and much less cohesive than in the recipe’s photos. The first time I measured the flour by volume, and the second time by weight (125g per cup). I’m using dairy milk with a tablespoon of vinegar, and I mix the milk and vinegar before measuring out a cup from that so there’s no extra liquid. I’m using all the proportions as in the recipe, although I am using a cheap enriched bleached all purpose flour. What could be going wrong here? Could it be an issue with my flour?
It could be the elevation and the humidity. Try adding the buttermilk little by little, until the flour won’t absorb it anymore. Or you could add a little more flour. It is a wet dough though. XOXO -Monti
Yum! I didn’t have buttermilk (or vinegar) so I substituted milk + 1 tbsp lemon juice. Mine didn’t rise as much as the picture, not sure if that’s because of the substitution or because my baking soda was on the older side. I don’t care though, because it still turned out delicious and I’m pretty sure I’ll eat the whole loaf myself before the end of the day!
Awesome!! (I always eat it all too. So I double the recipe.) XOXO -Monti
Delicious! I add the black pepper, rosemary and sugar (in the ratios listed in the drop biscuits recipe) to those bread. My husband’s and kids live it!
Monti, do you think this would work with whole wheat flour? Has anyone tried making it with that?
Hi, Nicole! I think it would be delicious with whole wheat flour. I have not made it with whole wheat. However, if you use a scale to weigh out ingredients, a word to the wise. For best results, substitute whole wheat for white flour by volume, not by weight. Whole wheat flour weighs less than white flour; it’s also able to absorb more liquid. So by using the same amount of whole wheat flour (by volume) as white flour, you can make up somewhat for white flour’s heavier per-cup weight — which in turn will help compensate for whole wheat’s higher absorption. XOXO -Monti
This is a game changer! Whipped this up to serve with some white chicken chili tonight, and it turned out perfect. To quote my husband, “wait, you made this??”. My one year old is also a big fan :)
Danger (my kiddo) used to gobble up this soda bread all day long when he was a toddler. So stoked you made it! xoxo -Monti
Just wanted to say I love seeing Monti in the comments answering questions. Will definitely be trying this one out! Thanks for sharing.
I made this earlier this week and really enjoyed it! The flavor was excellent and
it couldn’t have been easier. I will say that I didn’t get as much of a rise as I had hoped to based on the photo — I used buttermilk that had been frozen, so not sure if that might have impacted the end result. Overall, this is a tasty recipe and I’ll certainly make it again.
Thanks, RObin! If you didn’t get a great rise, you should check your baking soda to see if it’s still working well. XOXO -Monti
Simple and delicous. Served it with BudgetBytes’s Zuppa Toscana. This will be my go-to for homemade bread in the future.
Can I add a sweetener, like honey or sugar, to make this *taste* a bit closer to sandwich-style bread?
Absolutely. XOXO -Monti
Thanks! Do I need to reduce the amount of milk to adjust for the additional “liquid” being added?
You should not have to adjust if it is a small to moderate amount of a granulated sugar. I added a tablespoon of brown sugar (mixed into the dry ingredients in step 1) and about a third of a cup of dried fruit (mixed in during step 3) and did not need to adjust the other ingredients to achieve the same rise as making the recipe as written.
I have been experimenting with variations using Monti’s basic recipe (which is the most bare bones.. and least expensive… soda bread recipe I have ever tried) and was going for a sweeter raisin bead flavor with this variation. You will want to add less sugar going for a sandwich bread flavor but should be fine if using plain granulated sugar or brown sugar without adjusting anything else. I have not tried it with honey… please let us know the results you get if you try a liquid sweetener!
Long time reader, how is it I am first learning that Beth was on MasterChef (season 3)? It was mentioned in this recipe write-up. Is there a summary posted somewhere of the experience?
Hi! We are expanding the team at Budget Bytes. If you look at who authored the post, it will say who the recipe is from. My name’s Monti, and I’m the new senior food editor for Budget Bytes. I wrote the recipe, and I was on Masterchef season 3. XOXO -Monti
This looks amazing (and easy!) Looking forward to trying it this weekend when the temperature dips. Quick q – do you know if a baked loaf will freeze well? I may double the recipe if so. Thanks for all y’all do — you have no idea how inspired your site has made me to be more creative in the kitchen!
That’s a great question, Kris. I have never had leftovers to freeze or meal-prepped a loaf, so I can’t say definitively. But I don’t see why it wouldn’t freeze well. Thanks for making it! XOXO -Monti
Will this work with any gluten-free flour as a substitute? Almond, rice, or an all-purpose? Thanks
Hi Heather, I haven’t made it with gluten-free flour, so I can’t tell you from experience. But I don’t see why not. If you try it, let me know your results! XOXO -Monti
It’s currently 47°F where I live in Alberta, Canada 🇨🇦, so definitely time for soup & this bread! Question though – do you prepare the pan in any way, or suggest putting the loaf on a piece of parchment paper? Thanks!
What if I don’t have a Dutch oven or cast iron skillet?
Can I use a regular bread loaf pan? Or a round Pyrex dish?
Something/anything else to bake it in? I’d really like to try this recipe.
Thanks very much!
Use a sheet pan! Metal is best, but anything (including a pie pan) will work. XOXO -Monti
A metal cake tin also works well if you have one.
I used a cake tin that is 8 inch in diameter and 2.5 inches deep when trying out Monti’s soda bread recipe and it worked perfectly.
Woot! Use what you’ve got! Love that. Thanks for sharing Denise. XOXO -Monti
I recently used a stone loaf pan with great success.
Do you have to preheat the pot before you put the bread in. I know other bread recipes have you put the Dutch oven in the oven while you preheat the oven.
Nope. Just use it cold. XOXO -Monti
Would this recipe still work if you put it in a glass baking dish or on a cookie sheet? Trying to work with what I have instead of buying more kitchen items right now :)
Use the cookie sheet. It conducts heat better. XOXO -Monti
Does the cast iron skillet or dutch oven need to be preheated?
Nope. Cold works. XOXO -Monti
Would this work to double the recipe to bake in a large stone bread loaf pan?
You can absolutely double the recipe. Just make sure to increase coking time. Knock on the loaf. If it sounds hollow, it’s ready. XOXO -Monti
Ahhhh Monti! Just here to say I love love your season and rewatch it regularly. Love that you are here!
Thanks so much Rachel!! XOXO -Monti
Looks easy to make. Great for an easy breakfast
Looks good
Wow! I have never had homemade soda bread, so I wasn’t sure what to expect in terms of flavor and texture. This is incredible! So simple, delicious, and hearty! It was perfect for dipping in soup and perfect on its own. Thank you for a great recipe, Monti!
Liz!! You got me all sorts of emo. Thank you for making it! XOXO Monti
do you bake with the dutch oven lid on or off?
any chance of a video of what you mean by “do not overwork,” or at least more info on what level of mix we’re going for? Are small bits of flour OK, or are we going for fully incorporated?
Don’t cover the bread. Do not overwork means to mix it just until the dough comes together. There’s no need to knead for five minutes etc. Just a few turns until it comes together. Small bits of flour are fine. Don’t overthink it. This is a really easy, simple, and forgiving recipe. You’ve got this! I promise! XOXO Monti
Thanks for the recipe.
Probably a sily question, but the obvious hasn’t worked out so well in the past for me cooking-wise…. call it learning curve. Anyways: would other fermented dairy/ non-dairy products such as yoghurt/ soy yoghurt, kefir, the plethora of fermented milk things I find here (currently living in Sweden) and never learn to tell apart work? As I understand all you need is the acidity and the moisture one probably has to ….. wing? Thanks
No question is silly, homie. That’s what I’m here for! All you need is a little acid- so yogurt would work. But if you can’t find buttermilk -just make it. All you need is a cup of milk and a tablespoon of vinegar. Mix them and you’ve got buttermilk. Let it sit for about an hour if you want it tangy (I use it right away) XOXO Monti
You were on Masterchef??? I didn’t watch season 3 and now I must watch it!!
I was! I cried non stop the whole time cause I’d never been apart from my kiddo. But we were facing homelessness, and staying for as long as I could on that show was the only money I had coming in. It ended up completely changing my life and giving me a new career. XOXO Monti
Will this work with gluten free flour?
I haven’t tested it with gluten-free flour, so I can’t tell you for sure. But I don’t see why not. XOXO -Monti
Think this would work with almond flour for a gluten free bread?
I’ve not tested it with almond flour, so I can’t tell you for sure. It might work, as long as it is finely ground. I would half the recipe and test it. XOXO -Monti
Do I need to spray or oil my dutch oven before baking?
I don’t- but you can if you want to. XOXO -Monti
Would this work if I used non dairy milk to make my own “buttermilk”?
I’ve never tried this before, but the baking soda is reacting with the acidity in the buttermilk to raise the bread. Therefore, theoretically, if you added a volume of liquid that carries equivalent acidity it might function similarly. That being said, the way fat and other solids are suspended in milk vs. various non-dairy replacements is different and your final product’s texture would depend on how that all bakes up.
I wish you luck!
I use Almond milk as a cow milk replacement for nearly everything when baking. I can’t think of anything off the top of my head that this hasn’t worked for, so I think you are fine to use it more often. We’ve got cow milk allergies over here so I’m most often not using it.
My granddaughter makes it with almond milk with the addition of a tablespoon vinegar in the cup before adding the almond milk to fill it. My daughter prefers it over the real buttermilk and this way it’s vegan for the vegans in the family!
I will try it, thanks!!
I love that!! Way to go granddaughter! XOXO Monti
It should. Add 1 tablespoon vinegar per cup of non-dairy milk. XOXO -Monti
I love this bread. I make it often. It keeps for me for a few days in a covered container. So basic and so good. Too many people only know the fancied up versions with eggs, sugar or fat added (along with currants) but this is better in my opinion!
I love it too!! XOXO -Monti