Friday 3 March 2017

Soda Bread

When it comes to bread making, nothing could be more simple than soda bread. Unlike other breads, it requires no proving, kneading or waiting around for that matter. It's the opposite. The only thing it asks for is for you to work fast! The raising agent works almost instantly - you can feel it growing as you work it. There's no need to work the gluten strands, simply combining is enough. You should be looking to have your loaf in the oven within 5 minutes. It really is that fast.

I like to enjoy mine fresh from the oven, smeared with a generous helping of salted butter. Alternatively, it tastes great dipped in piping hot soup, enjoyed with cheese and sliced meats or just toasted.

Ingredients:                                                                                                  (Makes 1 loaf)

450g plain flour (Type 45)
1 tsp bicarbonate of soda
1 tsp table salt
Approx 400ml buttermilk


  • Sift flour and bicarbonate of soda into a mixing bowl. Sprinkle over the salt. 
  • Make a well in the flour. Pour in 3/4 of the buttermilk.
  • Now it's all about working fast. As the buttermilk and bicarbonate of soda combine the reaction starts, unlike with yeast.
  • Start to combine the ingredients with one hand. 
  • As the dough comes together add more buttermilk as required. Remember your looking for a semi-sticky ball of dough.
  • Once achieved, transfer the dough onto a floured work surface. Either roll your dough to a sausage or a slightly flatted ball (as is traditional).
  • Place the loaf onto a floured baking tray. Proceed to flour the top of the loaf. 
  • Using a sharp serrated knife score the loaf. If aiming for traditional, score a cross. You're looking to score around 2-3cm deep.
  • Place loaf in a preheated oven at, 200℃ or gas mark 6. Bake for approximately 40 minutes, shape and size dependent.
  • To check if it's ready, turn over loaf and tap the bottom. If there's a hollow sound, it's ready.
  • After allowing a little time to cool, cut into generous slices. Heavily smeared with salted butter, it's all you could ask for!
  • With no preservatives, it will lose its crust by tomorrow. Fear not! Lightly toast and we're back in business. 



  1. This bread looks fantastic and easy to make. I'll have to try it soon!

    1. Thank you I hope you enjoy it. Next week i will be posting a great chilli jam recipe that goes well with the bread.


© A Tall Order | All rights reserved.
Blog Layout Created by pipdig