This delicious soda bread is so simple to make with our step-by-step recipe that has been triple tested in the Woman’s Weekly kitchen. As this recipes doesn’t need any rising time, it only takes 30 mins to prepare the dough and 30 mins to bake in the oven until it reaches a golden brown colour. This bread serves up to 8 people.
This recipe uses stoneground wholemeal plain flour which gives the bread a dense texture and the buttermilk adds a sweet and creamy flavour.
Soda bread does not use yeast. The bicarbonate of soda reacts with the buttermilk so the bread rises. It starts to work as soon as the ingredients are mixed, so once ‘wet mixed’, don’t leave it too long before baking.
If you want to freeze this loaf; wrap cold loaf in a freezer bag and freeze for up to 1 month. Allow the bread to defrost and “refresh” it in a hot oven for a few minutes before serving.
- 500g stoneground wholemeal plain flour
- 100g butter
- 284ml carton buttermilk
- 4 tbsp milk
- 2 level tsp bicarbonate of soda
- 1 level tsp salt
- 1 level tsp caster sugar
Set the oven to 220°C/425°F/Gas Mark 7. Tip the flour into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs.
Mix the buttermilk and milk in a jug. Stir bicarbonate of soda, salt and sugar into flour mixture, then pour in the buttermilk and mix to a soft dough.
Turn the dough out onto a floured surface and shape it into a ball. Place the ball on a baking sheet and flatten it slightly. Cut a deep cross into the top, using a long-bladed knife and cutting almost all the way through the loaf. Bake the loaf in the centre of the oven for 25-30 minus, or until it has risen, and the base sounds hollow when tapped.
Remove the loaf from the oven and transfer it to a wire rack to cool. The bread may be eaten warm or cold, but it‘s best eaten on the day of baking.
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