Easy Soda Bread Recipe

Easy soda bread recipe

This is a great go to quick recipe. Ideal for soup, sandwich or just covered in jam.

From the amazing Nigel Slater.

Ingredients

225g/8oz wholemeal flour
225g/8oz plain flour
½ teaspoon sea salt
1 teaspoon caster sugar
1 teaspoon bicarbonate of soda
350ml/12fl oz buttermilk

Method

Preheat the oven to 220C/425F/Gas 8.
Place a large casserole dish with it’s lid on, into the oven.
In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough.
Shape the dough into a shallow round loaf about 4cm/1½in thick.
Remove the hot casserole dish from the oven, dust the inside lightly with flour. We added some oats for decoration at this point.
Cover with the lid and return to the oven.

The bread should be ready after 25 minutes.
Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating.
Best eaten warm 🙂

We used a rye flour from Waitrose, and if you don’t have buttermilk substitute it for milk and add some lemon juice – we’ve made this a few times with semi-skimmed and it worked great, we also tried it with crème fraîche but it wasn’t as successful and an attempt with plain yogurt gave our bread an unwanted yogurty taste.

Easy soda bread recipe
Easy soda bread recipe

Easy Soda Bread

Course bread

Ingredients
  

  • 225 g/8oz wholemeal flour
  • 225 g/8oz plain flour
  • ½ teaspoon sea salt
  • 1 teaspoon caster sugar
  • 1 teaspoon bicarbonate of soda
  • 350 ml/12fl oz buttermilk

Instructions
 

  • Preheat the oven to 220C/425F/Gas 8.
  • Place a large casserole dish with it's lid on, into the oven.
  • In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough.
  • Shape the dough into a shallow round loaf about 4cm/1½in thick.
  • Remove the hot casserole dish from the oven, dust the inside lightly with flour. We added some oats for decoration at this point.
  • Cover with the lid and return to the oven.
  • The bread should be ready after 25 minutes.
  • Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating.
  • Best eaten warm 🙂
Keyword bread
emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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