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Mary Berry Soda Bread Recipe

Mary Berry Soda Bread Recipe

I love this simple Irish soda bread because it comes together fast, needs no yeast, and bakes into a hearty loaf with a crisp crust and soft inside. Perfect when I want homemade bread without any fuss.
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Prep Time 10 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour
Servings: 4 People
Course: Side Dish
Cuisine: Irish
Calories: 250
Ingredients Equipment Method Notes

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

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

Method
 

Step 1:
  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.
    Mary Berry Soda Bread Recipe
Step 2:
  1. 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.
    Mary Berry Soda Bread Recipe
Step 3:
  1. 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.
    Mary Berry Soda Bread Recipe
Step 4:
  1. 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.
    Mary Berry Soda Bread Recipe
Step 5:
  1. I place the dough on the baking tray and cut a deep cross on top using a sharp knife. This helps it bake evenly.
    Mary Berry Soda Bread Recipe
Step 6:
  1. I bake the bread for 30–35 minutes until golden brown and hollow-sounding when tapped underneath.
    Mary Berry Soda Bread Recipe
Step 7:
  1. I transfer the loaf to a cooling rack and let it rest for about 15 minutes before slicing.
    Mary Berry Soda Bread Recipe

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.