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Baked bean tin soda bread

Name: Baked bean tin soda bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Makes 2 loaves (enough to serve around 6 people)
Ingredients: 300g coarse wholemeal flour; ½ tsp bicarbonate of soda; 1 tsp baking powder; 25g demerara sugar; 1 tsp fine salt; 30g salted butter, melted and left to cool slightly; 1 medium egg, lightly beaten; 300g buttermilk; To line the tins; 20g unsalted or salted butter, at room temperature; 20g plain flour; 4 tsp vegetable oil, plus a few drops; Specialist kit; 2 x cleaned 400g baked bean (or similar size) tins

By: Anna Haugh

Published: 19 Feb 25
Updated: 13 Mar 25

Anna Haugh shares her easy but ingenious recipe for traditional Irish soda bread baked in baked bean tins.

“Brown bread, soda bread, wheaten bread – whatever you call it, it’s Ireland’s national bread,” says Anna. “I’ve adjusted the traditional method to give you a loaf that stays a little softer for longer with a crust all round each slice. Once it’s a couple of days old, put it in the fridge and it will make delicious toast for days after. I have hundreds of happy childhood memories of eating brown bread made by my auntie Sadie. I think homemade bread hits people differently and is always special. I hope you get to make your own memories with my recipe.”

Anna began her career in her hometown of Dublin before moving to London, where she worked in several Michelin-star restaurants. In 2019, she opened Myrtle Restaurant in Chelsea, taking inspiration from traditional Irish recipes and culture, and in 2024 she opened a wine bar, The Wee Sister, next door. She’s a TV regular and her first cookery show, Anna Haugh’s Big Irish Food Tour, is available to watch on iPlayer. Follow Anna on Instagram @haughser

Easy
March 2025

Test kitchen approved

Makes 2 loaves (enough to serve around 6 people)
Prep time 20 min. Cook time 45-55 min, plus cooling

Anna Haugh shares her easy but ingenious recipe for traditional Irish soda bread baked in baked bean tins.

Nutrition: Per serving (for 6)

Calories: 259kcals
Fat: 6.2g (3g saturated)
Protein: 9.4g
Carbohydrates: 39g (7.6g sugars)
Fibre: 5.3g
Salt: 1g

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Before you start

Make sure you remove the whole lid of your tins with a tin opener – tins with ring pulls can leave a lip, which makes it more difficult to get the bread out.

No baked bean tins? You can bake this bread in a 500g loaf tin too.

Before you start

Make sure you remove the whole lid of your tins with a tin opener – tins with ring pulls can leave a lip, which makes it more difficult to get the bread out.

No baked bean tins? You can bake this bread in a 500g loaf tin too.

Ingredients

300g coarse wholemeal flour
½ tsp bicarbonate of soda
1 tsp baking powder
25g demerara sugar
1 tsp fine salt
30g salted butter, melted and left to cool slightly
1 medium egg, lightly beaten
300g buttermilk

To line the tins

20g unsalted or salted butter, at room temperature
20g plain flour
4 tsp vegetable oil, plus a few drops

Specialist kit

2 x cleaned 400g baked bean (or similar size) tins

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Method

Heat the oven to 220°C/ 200°C fan/gas 7. Begin by making the paste to line the tins. Beat the butter and flour together, then beat in the oil. Once it’s all combined, it’s ready to use. Use a pastry brush to coat the inside of the tins liberally with the paste.
Wait until the tins are lined and the oven is up to temperature before making the dough, as it’s best baked as soon as it’s all mixed together. Mix all the dry ingredients together in a large mixing bowl. This is important – if your bicarbonate isn’t well distributed the bread will be uneven.
Make a well in the centre, then add the melted butter, egg and buttermilk. Mix well and quickly with a spoon. Your mix should be wet and drop off the spoon when tipped on its side. Working quickly, divide the dough evenly between the prepared tins. Bake in the oven for 10-15 minutes, then reduce the temperature to 180°C/160°C fan/gas 4 and bake for another 35-40 minutes.

Take the bread out of the oven, then out of the tins, and leave to cool before slicing. This bread is delicious spread thickly with butter – and it’s wonderful with smoked salmon.