Mary Berry Soda Bread Recipe

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This Mary Berry soda bread recipe is a simple, rustic loaf with a golden crust and a soft, tender crumb. It has a mild, wheaty flavour with a gentle tang from the buttermilk, perfect for everyday slicing. This is an easy, no-knead bread that suits beginners and experienced bakers alike. From mixing to cooling, it is ready in about 45 minutes.

Ingredients

For the soda bread

450g plain flour
1 tsp salt
1 tsp caster sugar
1 tsp bicarbonate of soda
400ml buttermilk
Extra flour, for dusting

How to Make Mary Berry Soda Bread

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a baking tray in the oven to heat and dust it lightly with flour so the bread does not stick.
Mix the dry ingredients: Sift the flour, salt, sugar, and bicarbonate of soda into a large bowl. Stir gently to make sure everything is evenly combined.
Add the buttermilk: Make a well in the centre and pour in most of the buttermilk. Use one hand to bring the dough together, adding the remaining buttermilk if needed. The dough should be soft but not sticky.
Shape the loaf: Turn the dough out onto a lightly floured surface. Shape it gently into a round, handling it as little as possible to keep the bread light.
Score the top: Place the loaf onto the hot tray and cut a deep cross into the top using a sharp knife. This helps the bread cook evenly.
Bake the bread: Bake for 30 to 35 minutes until well risen and golden. The loaf should sound hollow when tapped on the base.
Cool: Transfer the bread to a wire rack and leave to cool slightly before slicing. Serve warm or at room temperature.

Tips for Perfect Soda Bread

Why is my soda bread dense?

Overworking the dough can make the bread heavy. Mix lightly and shape quickly for a softer texture.

Can I use milk instead of buttermilk?

Yes, add 1 tablespoon of lemon juice or white vinegar to regular milk and leave it for 10 minutes before using.

How do I know when it is fully baked?

The loaf should sound hollow when tapped underneath and feel light for its size.

Should I let it cool completely?

Soda bread is best sliced while still slightly warm, but letting it rest for 10 minutes helps the crumb settle.

Serving Suggestions

Serve warm with salted butter
Pair with soup or stew
Toast slices and top with jam or honey
Use for hearty sandwiches

Storage

Room temperature

Keep the bread wrapped in a clean tea towel for up to 2 days.

Refrigerator

Refrigeration is not recommended as it can dry the bread out.

Freezing

Slice and freeze for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

Calories: 180 kcal
Carbohydrates: 36g
Protein: 6g
Fat: 1g
Saturated fat: 0.3g
Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, this recipe already makes a round loaf. You can also shape it slightly oval if you prefer.

What flour works best for soda bread?

Plain white flour gives the lightest texture, but you can replace half with wholemeal flour if desired.

Can I add seeds or herbs?

Yes, add up to 2 tablespoons of seeds or chopped herbs to the dry ingredients.

Is soda bread the same as yeast bread?

No, soda bread uses bicarbonate of soda instead of yeast, so it does not need proving.