Doesn’t the thought of homemade bread just send you dreaming of all the good things to come? Generally, the thought of making homemade bread can be quite daunting, but not today!! Soda bread has a golden brown crust with a dense, tight crumb. Despite this it’s tender, soft and simply divine in texture. I of course have the perfect recipe for you! Check it out!
Without a doubt it’s the best soda bread I have ever had! If you have never heard of soda bread, it’s a quick bread that does not require any yeast at all, so you don’t have to wait around all day to get satisfyingly delicious homemade fresh bread. Instead, all of its leavening comes from baking soda and buttermilk, an acid and alkaline chemical reaction. The secret to this recipe is good quality creamery butter and buttermilk.
Some Ingredient subs:
Buttermilk: If you don’t have buttermilk, don’t worry! All you need is milk and an acid, the acid being either lemon juice or white vinegar. Use 250g of whole milk and 70g of acid. (why am I using grams instead of mls? For this recipe weigh your wet ingredients, avoid using a jug, anytime I’ve used a jug, the dough is too wet)
Baking Soda & Cream of Tartar: If you have neither of these two or are just missing one, use baking powder instead, use 2.5 Tsp of baking powder, it will work just fine!
Storing The Soda Bread:
Store your soda bread in an airtight container for it to keep fresh! This bread is good for up to 4 days, if it even lasts that long, trust me, you’ll devour it!
You can also easily freeze this bread, either whole of sliced and then thaw it out in the toaster if it’s sliced, or leave it out on your counter.
Be sure to check out my video below to make this bread perefcetly x
|Prep Time: 10 minutes||Cooking Time: 40 minutes||Total Time: 50 minutes|
Course: Breakfast/ Lunch
Key words: Bread, No Yeast, Loaf, Brown, Soda Bread
Makes: 2 Loaves
- 200g wholewheat flour
- 165g plain flour
- 90g Rolled Oats
- 1.5 Tsp Salt
- 1.5 Tsp Baking Soda
- 1 Tsp Cream of Tartar (cot)
- 320g Butter milk
- 70g Honey
- 60g butter
- Extra seeds and oats for topping
- Preheat your oven to 180°C/ 355°F.
- Begin by adding the flours, baking soda, cream of tartar and salt in a bowl.
- Add the butter and rub it in to the dry ingredients.
- Once there are no more lumps of butter, you can add the oats.
- Pour in the buttermilk and honey and mix everything until you have a soft dough.
- Flour your surface, and divide the dough into 2. Shape the dough into 2 round loaves.
- Leave the loaves to rest for 5 minutes.
- Pour some water in a deep plate, and add the extra seeds/ oats on another plate.
- Dip the loaf into the water then into the seeds, the water helps the seeds stick. This step is optional, but it adds a nice touch!
- Lastly score the bread by cutting a cross ontop of the loaf, then bake in your preheated oven for 10 minutes at 180 and then reduce the heat to 170/ 350 for 25 to 30 minutes.
- Allow the bread to cool slightly before cutting into it, then enjoy x