Speedy soda bread

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Prep time:

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Serves: 0



  • 1 tsp bicarbonate of soda

  • 1 tsp salt

  • 2 tsp soft brown sugar crumbled over mixture

  • 250ml buttermilk

  • 125g wholemeal flour

  • 125g plain flour


<ol> <li>Sift both flours into a large bowl. Add back the extra bran flakes left in the sieve to the bowl.</li> <li>Now add in the salt, sugar and the buttermilk.</li> <li>Mix first with a wooden spoon and then lightly form with floured hands into a small ball.</li> <li>Take a sharp knife and cut a deep cross in the top of the loaf.</li> <li>If you like, you can also sprinkle some bran flakes on the top of the loaf at this point.</li> <li>Put on a very lightly greased baking tray in the oven at 230C/Gas Mark 8 for around 12 minutes. After that turn the oven down to 200C/Gas Mark 6 for 15 more minutes.</li> <li>Take the loaf out and test it, it's done when you hear a hollow sound if you knock the bottom of the loaf.</li> </ol>

Handy Hint

<p>If you don't want a hard crust to form, wrap the loaf in a clean tea towel when it's had a moment to cool after coming out of the oven.</p>

Additional Information

  • Egg Free

  • Vegetarian

  • Basics

  • Kids can help

  • bread

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  • 26/09/12 12:39

    I always have a pot of buttermilk in the fridge - most supermarkets sell it now - which means I can have fresh bread on the table around half an hour after I've started making it. And it really doesn't keep - it's best eaten the day it's made.