Soda Bread
I love, love, love Soda Bread. What is not to love about a bread that can be prepared, cooked and on the table in 40 minutes? It is best served warm on the day it is made, preferably straight out of the oven, but it is also delicious toasted the following day.
Andrew and I are stuck in our house in Switzerland at the moment. We were supposed to have travelled back to London already, but Covid had other plans for us. There are definitely worse places to isolate than a chalet with stunning views, watching the snow gently fall, but the biggest problem is shopping!
We can’t get supermarket deliveries up here and we can’t leave the chalet. Luckily, I have well stocked cupboards and a couple of freezers – you never know when you are going to get snowed in after all! The biggest problem is fresh bread!
Andrew was craving a bacon sandwich and we had absolutely no bread – enter SODA BREAD! Soda bread is made with standard rather than strong/bread flour, leavened with bicarbonate of soda, rather than yeast, and all brought together with buttermilk or a mixture of milk and vinegar. It does not need to be kneaded, indeed kneading toughens the bread, and it is exceptionally quick to make and cook.
There are many examples of Soda Bread around the globe. It is often associated with Ireland, as well as Scotland, and in Australia it is known as damper. It was brought to the US by European settlers.
You can also make it with Brown Wholewheat Flour
Delicious with fresh soup or served simply with honey, jam or nut butters, we have whipped up a couple of loaves in the last couple of days. You can also make it with brown wholewheat flour and add some oats. See here for Soda Bread with Honey, Wholewheat and Spelt Flour recipe.
We made bacon sandwiches and enjoyed it fresh from the oven with an incredible Lindt Chocolate Hazelnut Spread I found in the supermarket before Christmas. I had never seen this before but have since discovered it is available in the UK – this is not going to be good for my waistline!
If you are new to Soda Bread, I really urge you to give it a try!
How to make Soda Bread
This recipe is based on my Soda Bread – Core Recipe. Please see here for other ideas. See below for Soda Bread with Honey, Wholewheat and Spelt Flour.
Collect all your ingredients together:
- milk, I use semi-skimmed dairy milk
- white wine vinegar or lemon juice
- plain/all-purpose flour
- fine salt
- bicarbonate of soda/baking soda
- runny honey
How to make this delicious, super quick loaf:
- Mix the milk and vinegar/lemon juice and set on one side to let it curdle and make buttermilk.
- Place the tablespoon measuring spoon in boiling water – to make it easy to measure the honey.
- Measure the flour, salt and bicarbonate of soda into a large mixing bowl. Mix well.
- Make a well in the centre of the flour.
- Use the hot spoon to measure the honey and add it to the milk. Mix thoroughly and pour over the flour mix.
- Use a spoon or spatula to gently fold the buttermilk into the flour. It will be a sticky dough – do not over-mix.
- Scatter flour over the workbench and tip the dough onto the flour. Flour your hands and shape the dough into a round shape. Transfer to a baking parchment lined baking sheet.
- With the smooth surface on top, use a sharp knife to mark a cross in the top of the dough, about 1cm deep.
- Bake in the centre of a pre-heated oven for 30 -35 minutes. To test if the bread is cooked, tip it upside down and tap the base of the bread. If it sounds hollow and the crust is crispy, it is done. Take out of the oven and leave to cool on a cooling rack.
- Serving ideas:·
- make bacon sandwiches
- spread with butter and chocolate spread
- simply warm or toasted with butter
- fresh or toasted with preserves, honey and/or nut butters
- with cream cheese and smoked salmon
- with tomatoes and salad
- fresh or toasted with hot soup
- with butter, mustard and smoked ham
- with scrambled egg and/or mashed avocado
Ingredients 
1 Mix vinegar and milk 
2 Place spoon in boiling water 
3 Flour, salt and bicarb … 
…. Mix well 
4 Make a well in centre 
5 Add honey to milk … 
… mix well … 
… add to flour 
6 Fold together 
7 Tip onto floured work surface 
… Shape into round shape 
… transfer to baking sheet 
8 Mark a cross on top 
9 Bake
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Soda Bread
What is not to love about a bread that can be prepared, cooked and on the table in 40 minutes? It is best served warm on the day it is made, preferably straight out of the oven, but it is also delicious toasted the following day.
Ingredients
- 335ml milk (I use semi-skimmed dairy milk)
- 2 tablespoons white wine vinegar or lemon juice
- 400g plain/all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon bicarbonate of soda/baking soda
- 1 tablespoon runny honey
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
-
Mix the milk and vinegar/lemon juice and set on one side to let it curdle and make buttermilk.
-
Place the tablespoon measuring spoon in boiling water – to make it easy to measure the honey.
-
Measure the flour, salt and bicarbonate of soda into a large mixing bowl. Mix well.
-
Make a well in the centre of the flour.
-
Use the hot spoon to measure the honey and add it to the milk. Mix thoroughly and pour over the flour mix.
-
Use a spoon or spatula to gently fold the buttermilk into the flour. It will be a sticky dough – do not over-mix.
-
Scatter flour over the workbench and tip the dough onto the flour. Flour your hands and the dough and shape it into a round shape. Transfer to a baking parchment lined baking sheet.
-
With the smooth surface on top, use a sharp knife to mark a cross in the top of the dough, about 1cm deep.
-
Bake in the centre of a pre-heated oven for 30 -35 minutes. To test if the bread is cooked, tip it upside down and tap the base of the bread. If it sounds hollow and the crust is crispy, it is done. Take out of the oven and leave to cool on a cooling rack.
-
Serving ideas:
– make bacon sandwiches
– spread with butter and chocolate spread
– simply warm or toasted with butter
– fresh or toasted with preserves, honey and/or nut butters
– with cream cheese and smoked salmon
– with tomatoes and salad
– fresh or toasted with hot soup
– with butter, mustard and smoked ham
– with scrambled egg and/or mashed avocado
Recipe Notes
Equipment:
- Measuring jug
- Reamer, if necessary
- Mixing bowl
- Baking tray lined with baking parchment
- Spatula and sharp knife
