If you’re looking for a quick and super easy bread recipe then soda bread is definitely a top option. Just five ingredients, less than 20 minutes to prep and half an hour in the oven, this delicious bread will be warm and ready to serve in under an hour, well maybe just over to give it some time to cool!
I have always been a huge fan of soda bread, and with a big Irish family, it’s always been a staple at mealtimes. I do find in Ireland the soda bread there is just always so fresh and delicious, you can’t beat it! On holidays over to Ireland I would eat so much of it, layered up with some butter and jam and would make sure to bring a couple of loaves back home with me. I remember my friend Nicky was going to Dublin for the first time and I told her that she had to try the soda bread there. Not only did she and absolutely love it but she brought some back to the office too and it was such a treat!
I have tried different versions of recreating this lovely bread but have found this recipe to be my favourite. With the nights getting a little cooler, I have found myself making some more comfort dinners such as curries and soups and therefore thought I’d add to that by making some soda bread to accompany it.
There are several variations on recipes for soda bread, you can opt for a sweeter bread and add currants and a little sugar or for a more traditional soda, you tend to use the same amount of wholemeal to plain flour. I opted to use a bit more wholemeal flour to this recipe but it is entirely up to you.
Prep: 15 mins
Cooking Time: 30 minutes
Serves: Makes 1 loaf
Ingredients
- 300g plain flour
- 200g wholemeal flour
- ½ tsp salt
- one heaped tsp bicarbonate of soda
- 350ml buttermilk
Instructions
- Preheat the oven to 400F/200C/Gas 6.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir (I use the end of my wooden spoon to stir all the ingredients together).
- Make a well in the centre and pour in the buttermilk, mixing quickly with the end of the spoon to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
- Turn onto a lightly floured surface and knead briefly.
- Form into a round shape and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
- Wrap in tea towel soon after taking it out of the oven to keep it fresh.
Absolutely lovely with soup, as a sandwich or simply with some butter and a cup of tea. It’s a recipe you can do so frequently. I’d recommend eating it within two days as that’s when it’s lovely and fresh.
