Traditional White Soda Bread Recipe

Four ingredients, a light hand and a hot oven. This traditional white soda bread brings flour, bicarbonate of soda, salt and buttermilk together in a round loaf with a deep cross. The full recipe below includes metric and UK imperial measurements.

Makes 1 loaf

Adapted from Darina Allen. Sources: Darina Allen

Ingredients

• 450g (15.9oz) plain flour

• 1 tsp (5g) bicarbonate of soda

• 1 tsp (5g) salt

• 350 to 400ml (12.3 to 14.1 UK fl oz) buttermilk

Method

1. Heat oven to 230°C / 450°F. Flour a baking tray.

2. Mix flour, soda and salt. Add enough buttermilk for a soft dough.

3. Gently shape a round, 4cm (1.6in) thick, on a floured surface. Do not knead. Cut a deep cross.

4. Bake 15 minutes, then reduce to 200°C / 400°F for about 30 minutes, until golden and hollow underneath.

5. Cool on a rack before slicing.

Recipe notes

Oven temperatures are for a conventional oven.

Imperial amounts approximate. fl oz means UK fluid ounces.

Useful questions

Should I knead soda bread dough?

Do not knead this dough. Mix it gently, then shape it into a round about 4cm (1.6in) thick and cut a deep cross.

What oven temperature does this recipe use?

Use a conventional oven at 230°C / 450°F for the first 15 minutes, then reduce to 200°C / 400°F for about 30 minutes. The loaf should be golden and sound hollow underneath.

Adapted from Darina Allen. Read the Darina Allen source recipe.

Part of Newbrook Kitchen Notes from The Granary at Newbrook House, County Mayo, Ireland.

Recipe card