British · Baking · Easy
Soda Bread
A crusty, tender loaf leavened with baking soda instead of yeast. Bread in under an hour, no kneading.
The whole recipe in 60 seconds
Soda Bread, in 5 ideas
- Handle it as little as possible, overworking makes it tough.
- The cross on top is not just decoration, it helps it bake through.
- Buttermilk is essential, the acid activates the soda.
- It is best eaten the day it is baked.
- Toasted with butter the next day is even better.
What you need
Ingredients
- 400g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 300ml buttermilk
- 1 tbsp honey (optional)
- Soft butter, to serve
How to make it
Directions
- Heat the oven to 200C (400F) and dust a baking sheet with flour.
- Mix the flour, soda and salt, then stir in the buttermilk to a shaggy dough.
- Shape quickly into a round on the floured sheet.
- Cut a deep cross in the top.
- Bake 35 to 40 minutes until golden and hollow sounding underneath.
Money saver. No buttermilk? Stir a tablespoon of lemon juice into milk and wait 5 minutes.