- March 2010
- Serves 8-10
- Hands on time 20 minutes, 25 minutes cooking time plus cooling
Soda bread is quick to make as you don’t need to wait for it to prove, plus it doesn’t require any yeast. Serve alongside lashings of butter, preserves or cheeses.
- 0.6g (0.1g saturated)
- 18.2g (1.3g sugars)
- 400g stoneground wholemeal flour
- 200g plain white flour, plus a little extra for kneading and dusting
- 1 rounded tsp bicarbonate of soda
- 1 tsp salt
- 450ml buttermilk
- Preheat the oven to 230C/fan210C/gas 8. Mix the wholemeal and plain flours, bicarbonate of soda and salt together in a large mixing bowl. Make a well in the centre, pour in the buttermilk and mix into a soft, very slightly sticky dough.
- Turn out onto a lightly floured surface and knead lightly until it comes together into a ball. Cut in half and knead each piece briefly into a smooth round. Do not over-knead, as this will make the bread heavy. Slightly flatten each round into 4cm-thick discs, then place them well apart on a baking sheet lightly dusted with flour. Using a large, sharp knife, cut a large cross into each loaf, to within about 1cm of the base.
- Bake on the middle shelf of the oven for 15 minutes, then lower the oven temperature to 200C/fan180C/gas 4 and bake for another 10 minutes until well-risen with a golden-brown crust. The loaves should also sound hollow when you tap their bases.
- Leave to cool on a wire rack, then cut into 1cm-thick slices. Toast and serve with whatever condiments you fancy.
Watch below for a handy video on how to make soda bread:
All soda breads are best made and eaten on the same day.
The acidity of the buttermilk works with the bicarbonate of soda to produce a gas that acts as the raising agent for the dough, instead of yeast.
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