The Easiest Homemade Bread You’ll Ever Bake!
Ever dreamed of pulling a warm, fragrant loaf of homemade bread from your oven but felt intimidated by yeast? This recipe is your new best friend! We’re skipping the yeast and the long proofing times by using a classic combination of bicarbonate of soda and baking powder. This creates a wonderfully dense, yet tender, soda bread that’s ready in under an hour. Infused with robust herbs like sage and thyme, it fills your kitchen with the most incredible aroma. It’s a rustic, speedy loaf that proves you don’t need to be a seasoned baker to enjoy the magic of homemade bread.
Ingredients
• 3 tbsp olive oil, plus more for the tin
• 500g or 4 cups strong white bread flour
• 1½ tsp sea salt, plus 1 tbsp for the top
• 3 tsp bicarbonate of soda
• 2 tsp baking powder
• 1 tbsp granulated sugar
• 2 tbsp finely chopped mixture of fresh sage and thyme leaves
• 450ml or 1 3/4 cups plus 2 tbsp whole milk
Instructions
1. Preheat your oven to 200°C / 180°C fan / gas mark 6. Generously oil a 26 x 12cm loaf tin and line the base and sides with baking parchment.
2. In a large mixing bowl, sift the flour, 1½ tsp of salt, bicarbonate of soda, and baking powder. Stir in the sugar and finely chopped herbs until well combined.
3. Create a well in the center of the dry . Pour in the milk and 3 tbsp of olive oil.
4. Using your hands or a mixer with a dough hook, mix for about 5 minutes until the dry are just incorporated. The dough will be very wet and sticky – this is normal!
5. Spoon the sticky dough into your prepared loaf tin, encouraging it to spread out evenly. Sprinkle the top with the remaining 1 tbsp of sea salt.
6. Bake for 45–50 minutes, until the loaf is a deep golden brown and has a firm, hard crust.
7. Carefully turn the loaf out of the tin and let it cool completely on a wire rack before slicing. Enjoy toasted with butter or alongside a hearty soup!
Nutritional Information
• A great source of carbohydrates for a quick energy boost.
• The fresh herbs provide a small dose of vitamins and antioxidants.
• Using whole milk adds a touch of protein and calcium.
Pro Tips
• Do not overmix the dough. Mix only until the are just combined. Overworking a soda bread dough can result in a tough, dense loaf.
• Feel free to experiment with herbs. Rosemary, chives, or even a tablespoon of dried Italian seasoning work beautifully in this recipe.
• To check if the bread is fully cooked, carefully remove it from the tin and tap the bottom. It should sound hollow. If not, return it to the oven for another 5-10 minutes.
• For a cheesy twist, fold in 100g or 1 cup of grated mature cheddar cheese along with the herbs.
FAQ
Q: Can I make this easy homemade bread vegan
A: Absolutely! To make this a vegan bread recipe, simply substitute the whole milk with an equal amount of your favorite unsweetened plant-based milk, such as soy, almond, or oat milk. The recipe is already egg-free, so this is the only change needed for a delicious plant-based loaf.
Q: What vegetarian meals pair well with this herb soda bread
A: This savory herb bread is incredibly versatile for vegetarian meals. It’s perfect for dipping into hearty vegetable soups, lentil stews, or a creamy tomato soup. It also makes a fantastic base for avocado toast or a sandwich with grilled halloumi and roasted vegetables.
Q: How can I add more protein to this vegetarian bread
A: For a protein boost, you can follow the pro tip and add 100g (about 1 cup) of grated mature cheddar or a vegetarian parmesan-style cheese. You could also mix in a quarter cup of seeds like sunflower or pumpkin seeds for extra protein, fiber, and texture.
Q: How should I store this homemade soda bread
A: To keep your soda bread fresh, store it in a bread bag or wrap it in a clean tea towel at room temperature. It is best enjoyed within 2-3 days. Because it doesn’t contain preservatives, it won’t last as long as store-bought bread. It also freezes beautifully; just slice it first for easy toasting straight from the freezer.
