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
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