Easy Classic Soda Bread Recipe

Home 9 No-Knead Bread 9 Easy Classic Soda Bread Recipe

Bread does not get any simpler or quicker than this.

Soda is a chemical leavening agent, and it reacts instantly as soon as you mix it with the wet ingredients. The resulting loaf of bread is light and airy. Mild in flavour, but you can add seeds and cheese to help it out 😊.

Ingredients

125g (4.4oz) white flour

125g (4.4oz) wholemeal flour

5g (0.2oz) salt

7g (0.25oz) bicarbonate of soda

250g (8.8oz) buttermilk

80g (2.8oz) diced feta cheese

70g (2.4oz) sunflower seeds

Method

  1. Preheat your oven to 200C (390F) fan off.
  2. Into a large bowl combine the white and wholemeal flour, salt, and soda. Mix well.
  3. Add the sunflower seeds and mix again.
  4. Add the feta cubes and gently roll them around the flour to ensure they are separate and evenly coated but not crumbled.
  5. Add the buttermilk and bring together gently by folding through like making a scone.
  6. Scoop out the mix and place it on a well-floured surface.
  7. Roll the dough in the flour to coat the surface. Do not fold the dough. You do not want any dry flour inside it.
  8. Plaice onto a piece of baking paper, cut the traditional 4 sections into the loaf, before sliding into a hot oven for 30 minutes.

Make sure not to over work the dough. We do not want any gluten development. The dough should be loose so that it has an easy time puffing up in the oven.

Also, make sure to work quickly once you have added the buttermilk because the bicarbonate of soda will start reacting immediately and the dough will start rising straight away.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (4 comments)
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4 Comments

  1. Alex

    Having had next to little context for how baking actually works, I did this recipe, and I must say that it was very well articulated and expressive of what textures/indicators should be observed.

    Reply
    • ChainBaker

      I’m glad you enjoyed it, Alex. Cheers!

      Reply
      • Alvin

        Video says bake 30 mins at 200C
        Recipe says bake 17-20min at 190C
        After 20min it was nowhere near done, so I guess I should have went with the video, maybe double-check recipe please!

        Reply
        • ChainBaker

          My apologies. I have corrected it. I’m surprised no one ever mentioned this. Perhaps you are the first one to bake it. Did it come out alright at the end?

          Reply

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