This Mary Berry Soda Bread recipe is a quick and easy recipe, which is made with plain flour and buttermilk. It’s a classic, foolproof recipe, ready in about 45 minutes, making it perfect for serving with soups or for a simple lunch.
Mary Berry Soda Bread Ingredients
A classic, simple list for a traditional no-yeast bread.
- 450g (1lb) plain or strong white flour, plus extra for dusting
- 1 level tsp bicarbonate of soda (baking soda)
- 1 level tsp salt
- 300ml (½ pint) buttermilk
How To Make Mary Berry Soda Bread
A step-by-step guide to this wonderfully simple and quick bread.
- Prep the Oven and Tray: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Lightly grease a baking tray.
- Mix the Dry Ingredients: Measure the flour, bicarbonate of soda, and salt into a large mixing bowl. Stir them together well to ensure the raising agent is evenly distributed.
- Form the Dough: Make a well in the center of the dry ingredients and pour in the buttermilk. Use a fork or your hands to mix everything together until it forms a very soft, slightly sticky dough.
- Shape the Loaf: Turn the dough out onto a lightly floured work surface. Knead it very gently for just a moment to bring it together into a smooth ball. Do not over-knead.
- Score and Bake: Shape the dough into a neat round, about 18cm (7in) in diameter, and place it on the prepared baking tray. Use a sharp knife to make a deep cross in the top.
- Bake to Perfection: Bake for 30 minutes, then turn the bread upside-down on the tray and bake for another 10–15 minutes. The bread is cooked when it’s golden brown and sounds hollow when you tap it on the bottom. Cool on a wire rack.
Recipe Tips
For a perfect, crusty soda bread every time.
- How to get a good rise without yeast? The magic of soda bread is the chemical reaction between the acidic buttermilk and the alkaline bicarbonate of soda. This reaction creates carbon dioxide bubbles, which is what makes the bread rise. It happens quickly, so get the bread into the hot oven as soon as it’s mixed.
- Can I make soda bread without buttermilk? Yes! The classic substitute for buttermilk is regular milk with an acid. For this recipe, mix 300ml of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then use it as a direct replacement.
- How do I know my soda bread is cooked? The traditional and most reliable test is to turn the loaf over and give the bottom a firm tap with your knuckles. If it sounds hollow, like a drum, it’s cooked through.
- Why shouldn’t I knead soda bread too much? Soda bread requires a very light touch. Unlike yeast breads, where you want to develop gluten, over-kneading soda bread will result in a tough, dense loaf. Knead it just enough to form a smooth ball.
What To Serve With Soda Bread
Classic accompaniments for this versatile loaf.
Soda bread is famously delicious and best eaten on the day it’s made. It’s perfect for:
- Slathering with good quality salted butter
- Serving with jam or marmalade for breakfast
- Accompanying a hearty bowl of soup or a beef stew
- Serving with smoked salmon and cream cheese
How To Store Soda Bread
Keeping your delicious bread fresh.
- Room Temperature: Soda bread is at its absolute best on the day it is baked. To store leftovers, wrap the cooled loaf in a clean tea towel or place it in a bread bin. It will keep for 1-2 days.
- Toasting: Day-old soda bread is fantastic when sliced and toasted.
Mary Berry Soda Bready Nutrition Facts
An estimated guide per slice.
- Calories: 150 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 1 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The secrets are simple: don’t over-knead the dough, use fresh bicarbonate of soda, and get it into a hot oven as quickly as possible once the liquid is added to the flour.
A dense loaf is almost always the result of over-mixing or over-kneading the dough, which makes it tough. It could also be that your bicarbonate of soda was not fresh and active.
Absolutely. This is a fantastic base recipe. For a more textured loaf, you can replace 50g of the plain flour with 50g of porridge oats. A handful of seeds (like sunflower or pumpkin) or raisins can also be added to the dry ingredients for different variations.
Try More Recipes:
- Mary Berry Sausage Rolls Recipe
- Mary Berry Smoked Salmon Quiche Recipe
- Mary Berry Salmon and Asparagus Quiche Recipe
Mary Berry Soda Bread Recipe
Description
A classic, traditional Irish Soda Bread from Mary Berry. This quick and easy no-yeast bread has a wonderfully soft crumb and a crisp, crusty exterior, perfect for any meal.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan/Gas 6). Lightly grease a baking tray.
- In a large bowl, mix together the flour, bicarbonate of soda, and salt.
- Make a well in the center and pour in the buttermilk. Use your hands to quickly mix it into a soft, slightly sticky dough.
- On a floured surface, gently knead the dough for just a moment to form a smooth round loaf.
- Place the loaf on the prepared tray and cut a deep cross into the top with a sharp knife.
- Bake for 30 minutes.
- Turn the loaf upside down on the tray and bake for another 10-15 minutes, until it sounds hollow when tapped on the bottom.
- Cool completely on a wire rack before slicing.
Notes
- The key to light soda bread is to handle the dough as little as possible. Do not over-knead!
- The cross cut into the top is traditional and helps the center of the loaf cook through.
- If you don’t have buttermilk, you can make your own by adding 1 tbsp of lemon juice to 300ml of regular milk and letting it sit for 5 minutes.
- This bread is best enjoyed on the day it is made, slathered with good butter.
