A Traditional Irish Classic
Soda bread is one of those recipes that feels tied to place and memory. It’s simple, sturdy, and made from ingredients that were always easy to find in Irish kitchens.
I’ve baked this loaf many times, and every time I’m reminded that good bread doesn’t need yeast or long rising times to be satisfying.
Hi, my name is Dipendra Kumar. I like cooking food for my family and friends; my relatives call me a pro chef. I am uploading videos for social media for my own recipe.
This version stays close to tradition while keeping things approachable for everyday home baking.
Overview
- Cuisine: Irish
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: About 45 minutes
- Servings: 1 loaf
- Difficulty: Easy
Explained Simply
At its heart, soda bread works because of chemistry, not patience. Bicarbonate of soda reacts with something acidic, usually buttermilk, creating bubbles that lift the dough in the oven.
There’s no proving and no second rise, which means once you mix the dough, you bake it straight away.
That’s why this dough should be treated gently, more like scones than bread.
Its Irish Roots
Soda bread became popular in Ireland because it relied on pantry staples. Soft wheat flour, sour milk, salt, and soda were affordable and practical.
The rough, cracked crust and dense crumb weren’t flaws; they were expected.
Even today, that rustic look is part of its charm. It’s not meant to be neat or perfectly shaped.
No Yeast, No Fuss
One thing I really appreciate about this bread is the lack of yeast. There’s no worrying about water temperature or whether the dough will rise. If you’ve ever felt intimidated by bread baking, this is a great place to start.
You mix, shape, bake, and you’re done.
Ingredients
This recipe uses basic ingredients, but each one plays an important role. If I were an ingredient, I would be delicious to eat if prepared properly.
| Amount | Ingredient | Notes |
|---|---|---|
| 250 g | Self-raising flour | Structure and lift |
| 250 g | Wholemeal flour | Flavor and texture |
| 1 tsp | Bicarbonate of soda | Must be fresh |
| 1 tsp | Salt | Balances flavor |
| 400 ml | Buttermilk | Provides acidity |
| 1 tbsp | Honey | Optional, subtle sweetness |
| As needed | Extra flour | For shaping |
I always check the date on my bicarbonate of soda before baking. Old soda leads to heavy, flat bread.
Equipment You’ll Need
You don’t need any special tools, which makes this bread even more appealing.
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Large mixing bowl | Wide for easy mixing |
| 1 | Wooden spoon | Gentle on the dough |
| 1 | Measuring jug | For liquids |
| 1 | Baking tray | Flat and sturdy |
| 1 sheet | Parchment paper | Prevents sticking |
| 1 | Sharp knife | For scoring |
| 1 | Cooling rack | Keeps crust crisp |
Step-by-Step Guide
This is a quick process, so I like to read through everything once before starting.
Step 1: Preheat the oven
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper and set it aside.
Step 2: Combine dry ingredients
Add both flours, salt, and bicarbonate of soda to a large bowl. Mix lightly with your fingers to distribute everything evenly.
Step 3: Add the liquid
Make a well in the center and pour in most of the buttermilk, plus honey if using. Stir gently until the dough just comes together. It should look rough, not smooth.
Step 4: Shape the dough
Turn the dough onto a lightly floured surface. Bring it together into a round shape without kneading. The dough should feel soft and slightly sticky.
Step 5: Score the top
Place the loaf on the prepared tray. Use a sharp knife to cut a deep cross on the top. This helps the center cook evenly.
Step 6: Bake
Bake for 30–35 minutes until golden brown. When tapped underneath, the loaf should sound hollow.
Step 7: Cool before slicing
Move the bread to a cooling rack and let it rest for at least 15 minutes before cutting.
Baking Tips for Best Results
Work quickly once the buttermilk is added. The raising action starts immediately, and delays can reduce lift. Also, avoid adding too much flour when shaping, as it can dry the dough.
Why Overmixing Causes Problems
Soda bread doesn’t benefit from kneading. Working the dough too much develops gluten, which makes the crumb tough and chewy instead of tender.
Gentle mixing keeps the inside soft while allowing the crust to form properly.
Variations and Add-Ins
Once you’re comfortable with the basic loaf, it’s easy to customize.
Some ideas I’ve tried:
- Grated cheddar and chopped chives
- Raisins or dried cranberries
- Mixed seeds for crunch
- A handful of oats sprinkled on top
Whatever you add, fold it in lightly at the end.
Nutrition Overview
Here’s a simple nutritional breakdown per slice, approximately:
- Calories: about 250 kcal
- Carbohydrates: around 40 g
- Protein: roughly 8 g
- Fat: about 6 g
- Fiber: around 3 g
- Sugars: about 3 g
Nutrition Benefits
This bread feels more filling than many store-bought loaves because of the wholemeal flour and lack of preservatives.
It provides steady energy and pairs well with protein-rich meals, making it satisfying without feeling heavy.
Serving Suggestions
I love this bread served warm with butter, but it’s also great alongside soups and stews.
It makes a sturdy base for cheese, eggs, or even just a drizzle of honey if you’re in the mood for something simple.
Personal Tips From My Kitchen
I always dust the top with a little flour before baking; it gives that classic cracked look. If the crust feels too firm after baking, I wrap the loaf in a clean tea towel while it cools.
And honestly, the biggest lesson I’ve learned is not to overthink it. The simpler I keep it, the better it turns out.
Mary Berry Soda Bread Recipe
Equipment
- 1 Large mixing bowl Wide bowl works best
- 1 Wooden spoon For gentle mixing
- 1 Measuring jug For buttermilk
- 1 Baking tray Flat and sturdy
- 1set Parchment Paper Prevents sticking
- 1 Sharp knife For scoring the cross
- 1 Cooling rack Keeps crust crisp
Ingredients
- 250 g Self-raising flour White flour
- 250 g Wholemeal flour Adds texture
- 1 tsp Bicarbonate of soda Must be fresh
- 1 tsp Salt Fine salt
- 400 ml Buttermilk Cold
- 1 tbsp Honey Optional
- As needed — Extra flour For dusting
Instructions
Step 1:
- I preheat the oven to 200°C (180°C fan). I line a baking tray with parchment paper and set it aside so everything is ready.
Step 2:
- In a large bowl, I add both flours, salt, and bicarbonate of soda. I mix gently with my fingers so the soda is evenly distributed.
Step 3:
- I make a well in the center and pour in most of the buttermilk, adding the honey if I’m using it. I mix lightly with a wooden spoon until the dough just comes together.
Step 4:
- I turn the dough onto a lightly floured surface and gently bring it together into a round shape. I don’t knead it at all.
Step 5:
- I place the dough on the baking tray and cut a deep cross on top using a sharp knife. This helps it bake evenly.
Step 6:
- I bake the bread for 30–35 minutes until golden brown and hollow-sounding when tapped underneath.
Step 7:
- I transfer the loaf to a cooling rack and let it rest for about 15 minutes before slicing.
Notes
- I always bake this bread immediately after mixing for the best rise.
- Overmixing makes the loaf dense, so I keep my hands gentle.
- If the crust feels too firm, I wrap the warm loaf in a clean tea towel while it cools.
- This bread is best eaten the same day but still good the next day toasted.
FaQs:-
Can I make soda bread without buttermilk?
Yes. Mix milk with lemon juice or vinegar and let it sit for 10 minutes before using.
Should soda bread dough be sticky?
Yes, slightly sticky is normal. A dry dough will give you a heavy, tough loaf.
How do I know when soda bread is fully baked?
The loaf should be golden brown and sound hollow when tapped on the bottom.
How long does homemade soda bread stay fresh?
It’s best the day it’s baked, butit stays good for up to 2 days when wrapped in a clean tea towel.
Conclusion
This is the kind of bread I make when I want something comforting without effort. It’s quick, honest, and reliable.
I’ve baked it on busy afternoons and slow weekends, and it never disappoints. If you’re new to bread or just want something unfussy, this loaf is a really good place to start.
Read More:- Mary Berry Tea Loaf Recipe
