Macro-Friendly Version of a Classic!
If you’ve always wanted to bake your own bread but have been intimidated, then this no knead Irish soda bread is one you have to try. It’s so easy to make and only requires a couple of ingredients so it’s definitely beginner friendly. And the result? A soft, fluffy, butter warm slice of bread that’s the perfect snack to enjoy.
No need to worry about complicated steps; this Irish soda bread recipe is as straightforward as it gets. The simplicity of the process doesn’t sacrifice the flavor, though. Every bite delivers a deliciously warm, buttery experience that’s sure to satisfy your bread cravings. Plus, the optional raisins add a delightful sweet twist, making it versatile for any occasion.
Whether you’re looking to impress your family with a homemade treat or simply enjoy a cozy snack, this protein bread fits the bill. Serve it warm, topped with a generous spread of butter or your favorite jam, and you’re in for a real treat. The best part? It’s healthy, so you can indulge without guilt.
So why not give it a try? This Irish soda bread is not just another recipe; it’s a game changer in the world of homemade bread. Enjoy the process, and most importantly, enjoy the delicious results.
Macros Per Serving
142 Cal | 17g Carbs | 4g Fat | 9.5g Protein
Recipe Card
No Knead Irish Soda Bread
Ingredients
Dry:
- 240 g Keto Wheat Baking Flour or sub equal parts AP flour (King Arthur)
- 210 g All Purpose Flour (King Arthur)
- 12 g Zero Calorie Sweetener (H-E-B)
- Pinch of Salt
- 1 tsp Baking Soda
- 70 g Unsalted Butter (cold (Vital Farms))
- 80 g Raisins (optional)
Wet:
- 420 ml 1% Lowfat Buttermilk (H-E-B)
- 1 Large Brown Egg (Vital Farms)
Shaping:
- 30 g All Purpose Flour (King Arthur)
Instructions
- Preheat oven to 425°.
Dry:
- Mix all your dry ingredients besides the butter and raisins together.240 g (2 cups) Keto Wheat Baking Flour or sub equal parts AP flour, 210 g (2.75 cups) All Purpose Flour, 12 g (1 tbsp) Zero Calorie Sweetener, Pinch of Salt, 1 tsp Baking Soda
- Then cube your butter and crumble into the flour with your hands until roughly incorporated.70 g (5 tbsp) Unsalted Butter
- If using raising, add them in now and mix with a spoon.80 g (0.5 cups) Raisins
Wet:
- Create a well in the middle and pour in your buttermilk. Then crack in your egg. Gently start to fold in the mixture.420 ml (1.75 cups) 1% Lowfat Buttermilk, 1 Large Brown Egg
- Once very loosely incorporated, transfer to a floured surface and mix with your hands until a dough forms.30 g (0.25 cups) All Purpose Flour
Shaping:
- No kneading but loosely press around the dough until a round ball forms. Do not over mix!
Bake:
- Line your Dutch oven (or loaf pan) with lightly floured parchment paper.
- Add your dough and use a knife to cut an X on top, about half an inch into the dough.
- Bake until golden brown for 35-45 mins. Keep an eye on it as oven temperatures vary.
- After roughly 25 mins, I covered the top with foil to ensure it didn’t burn. Use a toothpick to check if the middle comes out clean.
Serve:
- Cut into slices and enjoy warm with some butter!
Store:
- Keep in an airtight container on your counter for up to 3 days or in the fridge for up to a week!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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