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Simple yet delicious soda bread that can be ready and edible in under 1 hour!

Bread

Baking bread from scratch can sometimes be daunting, or down right petrifying to some people – but this recipe makes you realise truly how easy some bread recipes can be!

I have already put up recipes for honey & oat bread, and granary bread but I thought that something like soda bread where there is NO KNEADING and there is NO PROVING would make some people happy AND it only has 6 ingredients!

Soda bread

When I first started baking many many years ago, I never even thought to bake my own bread – I would always stick to the sweet stuff! But after going to cookery school and baking so many different types of bread I lost count, and realising how easy it can be if you stick to it, be patient and follow a recipe, I can’t stop baking bread at home!

This recipe I find creates a delicious flavour, and is so unbelievably easy that I have questioned why there isn’t freshly baked bread in my house every day. It is so simple with only 6 ingredients needed and those 6 ingredients are items that are readily available at supermarkets everyday, making it the perfect quick and simple bread recipe! 

Savoury baking

It is no secret that I love savoury baking! I love the flavours, I love experimenting and it all tastes so delicious! I have made pizza rolls, cheese scones, ham leek and mushroom quiche and many more – there is a savoury recipe for everyone on my blog! 

Serve

This recipe for soda bread is a perfect all round crowd pleaser. You can use it for a delicious deli style sandwich, served buffet style with lots of meat and cheese or it tastes delicious as toast with some butter and jam. When I made the particular loaf in my photos, I slathered a slice with butter and sprinkled some sea salt on the top – HEAVEN! The bread was still slightly warm too so its a wonder how I didn’t eat the whole loaf! Enjoy!

Soda Bread!

Simple yet delicious Soda Bread that can be ready and edible in under 1 hour!
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Category: Bread
Type: Bread
Keyword: soda
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 1 loaf
Author: Jane's Patisserie

Ingredients

  • 500 g plain flour
  • 100 g porridge oats
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tbsp honey
  • 500 ml buttermilk or 490ml milk and 2 tbsp lemon juice

Instructions

  • Preheat the oven to 200C/190C Fan/400F and line a baking tray with parchment paper, dust lightly with flour.
  • Sift the plain flour into a large bowl and put in the salt, porridge oats and bicarbonate of soda in too, mix together briefly with your hands
  • Pour in the buttermilk and the honey into the flour mixture and combine with a spatula or fork until a dough forms - it shouldn't take too long
  • Bring the final bits together with your hands as lightly as possible until it forms a dough (don't be too harsh on it!)
  • Keep on mixing and once the dough is formed, form it into a ball shape and put it on the baking tray
  • Slash the top of the dough quite deeply into a cross and bake in the oven for 30-35 minutes (Can take up to 40 minutes depending on the oven) until the bottom of the bread sounds hollow when tapped and the bread is nicely brown all over
  • ENJOY!

Notes

  • This bread is best served and eaten on the same day of baking, but it will last a couple of days, it might just need refreshing in the oven if it goes a bit hard!
  • You can try different flavoured flours such as using wholemeal flour for example, but I always have plain flour in the cupboard, so it's my go-to recipe.
  • It serves beautifully with a buffet lunch style with meats and cheese, or a Sunday Lunch, or even sweet stuff such as morning toast and jam (my Dad's favourite)!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

18 Comments

  1. Chloe on November 2, 2022 at 1:21 pm

    Can I leave the porridge oats out as I haven’t got any?

    • Jane's Patisserie on November 14, 2022 at 3:37 pm

      Hiya! You would have to add more flour if you were to do this, otherwise the dough may be far too sticky! Hope this helps! x



  2. Emma on September 25, 2022 at 12:44 am

    Have you tried this with gf flour?
    & I love that you put oats in, they are such a yummy addition to soda bread!!

    • Jane's Patisserie on September 26, 2022 at 4:22 pm

      Hiya! I personally have not tried this- however it is definitely worth a go! Let me know how it goes! x



  3. Denisa-Alexandra on December 11, 2021 at 1:07 pm

    I can totally see it as a as the perfect loaf for morning toast and jam. Your dad has awesome tastes! Thanks for this delicious soda bread recipe, Jane!

  4. Ciara Cawley on June 26, 2020 at 2:02 pm

    Just made this, cooked in the right amount of time however mine didn’t colour much not sure why

    • Jane's Patisserie on June 26, 2020 at 2:58 pm

      How strange! It may be your oven is not as hot as you think it is or was on the wrong setting? x



    • Megan on October 21, 2022 at 10:00 am

      Hi love this just wondering can you use soda bread flour? Thank you x



    • Jane's Patisserie on October 21, 2022 at 11:00 am

      Hiya! It is definitely worth a go yes! Hope this helps! x



  5. Laura on June 6, 2020 at 1:33 pm

    I love this recipe! I have just started calorie counting though and noticed this recipe doesn’t have the nutritional guide like some of the others. Do you know how many calories are in a slice roughly? Thanks!

    • Jane's Patisserie on June 6, 2020 at 2:29 pm

      Unfortunately, my older posts don’t have the information as there is no recipe card yet, sorry!



  6. Judles on April 12, 2019 at 12:53 pm

    Hiya Jane, just wondering would that be a level teaspoon of salt please? Also would it be standard table salt or I’m wondering if you could use reduced salt/sodium? Thanks

    • Jane's Patisserie on April 12, 2019 at 5:58 pm

      I use sea salt flakes, not table salt personally because it hasn’t much flavour and isn’t very nice – but I’m sure you could use reduced stuff, or use a little less!



  7. Tanya on June 1, 2018 at 10:54 am

    Ok, actually. I had to add more flour as it was impossible to turn into a loaf. I’m going to try again next week possibly reducing the amount of buttermilk , which I made with milk and lemon as we can’t get it here, Lovely with homemade strawberry jam which I made at the weekend

    • Jane's Patisserie on June 4, 2018 at 6:41 pm

      Ahh maybe it had more liquid in if homemade, im unsure. But I hope the next time works well!



  8. Tanya on May 30, 2018 at 4:05 pm

    Just made. Was your dough very sticky. I’m just waiting for the top to cook through as it’s still quite doughy?

    • Jane's Patisserie on May 30, 2018 at 8:49 pm

      How did it turn out?



    • Gmac on March 1, 2022 at 11:58 pm

      I would love to try this with almond milk as a dairy free alternative as my daughter is dairy intollerent! Looks delish!



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