How to make Simple Soda Bread
A traditional Irish quick bread that requires no yeast or lengthy proving. It's delicious with soups, stews and all things cheesy.
Servings: 4
Ingredients
- 2 cups plain flour white all-purpose flour
- 2 cups wholemeal flour plain flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda bicarbonate of soda, bread soda
- 1 2/3 cups buttermilk
- a little milk may be needed to incorporate all of the flour
Buttermilk Substitute (for this recipe)
- 1 2/3 cups milk - scant measure dairy milk or plant based milk - I use oat milk successfully
- 2 tablespoons lemon juice
Instructions
- Heat the oven to 390F/180C Fan/ 200C/Gas 6.
- Line a large baking tray with baking parchment or alternatively grease with oil.
- Add all the dry ingredients to a bowl. Make a well in the centre and add the buttermilk.
- Mix it together using a spatula and then use your hands to bring it together to form a dough. If it resists coming together add a little milk - but only add a very small amount.
- Dust a clean work surface with a little flour and turn the dough out onto it.
- Knead it very lightly for just as long as it takes for it form a nice smooth ball. This should only be for a minute or so at the most. Over kneading the dough will make it tough.
- Place on the baking tray.
- Score the top of the dough to form a cross. This needs to be at least 2/3 of the way down so that the cross doesn't disappear whilst baking.
- Bake for 30 minutes. Then take it out of the oven and turn it upside down and cook for a further 15 minutes, when it should be golden brown and beautifully risen. It is cooked when tapping the base sounds hollow.
- Leave to cool on a wire rack for a few minutes and then serve.
- If you want a softer crust wrap it in a tea towel when it comes out of the oven.
To make the buttermilk substitute
- Mix a scant cup of your preferred milk with 2 tablespoon of lemon juice. Add a further 2/3 cup of milk to have the right amount for this recipe. You should see it begin to curdle fairly quickly which is exactly what you need it to do.
Notes
The nutritional Information is computer generated and is intended as guideline only.
This recipe is suitable for vegans if you use a non-dairy buttermilk - you can follow the instructions above for making your own with a non-dairy milk. (I use oat milk successfully.)
Storage - This bread is best eaten on the day it is made but makes delicious toast the day after.
Freezes well for up to 3 months. Before use, defrost on the counter top and then bake for about 5 to 10 minutes in a warm oven to freshen it up.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Calories: 557kcal | Carbohydrates: 101g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 1434mg | Potassium: 554mg | Fiber: 8g | Sugar: 11g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 260mg | Iron: 5mg
