Mary Berry Soda Bread Recipe​

This hearty Mary Berry Soda Bread recipe is made with strong white flour, buttermilk, and a little bicarbonate of soda. The result is a simple, no-yeast loaf with a tender crumb and a beautifully crusty exterior. This recipe is a perfect companion for a cozy winter stew or a simple afternoon tea and makes a single loaf large enough to serve 6 people.

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Mary Berry Soda Bread Ingredients

• 450g (1 lb) strong white flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 300ml (½ pint) buttermilk
• 6 tbsp tepid water
• Oil, for greasing

How To Make Mary Berry Soda Bread

1. Prepare your oven and tray: Preheat your oven to 200°C/fan 180°C/gas 6. Lightly grease a baking tray.
2. Combine the dry ingredients: In a large mixing bowl, measure and combine the strong white flour, bicarbonate of soda, and salt. Use a wooden spoon to mix everything well, ensuring the rising agent is evenly distributed.
3. Create the dough: Make a well in the center of the dry ingredients. Pour in the buttermilk and the tepid water. Mix gently with a wooden spoon or your hands until a very soft, shaggy dough forms. Do not overmix the dough.
4. Shape the loaf: Turn the dough out onto a lightly floured work surface. Gently shape it into a neat round loaf about 18cm (7in) in diameter. Do not knead it like a traditional yeast bread; you want to handle it as little as possible to keep the crumb tender.
5. Score and bake: Place the round loaf on the prepared baking tray. Using a sharp knife, make a shallow cross on the top of the loaf, cutting about halfway down. This allows the bread to expand properly and helps it cook all the way through.
6. Finish the baking: Bake in the preheated oven for 30 minutes, then carefully turn the bread upside-down and continue baking for another 10-15 minutes. The bread is done when the crust is golden brown and the loaf sounds hollow when you tap the bottom. Cool on a wire rack.

Recipe Tips

• Don’t overwork the dough: This is the most important tip for soda bread. Over-kneading will develop the gluten, resulting in a tough, chewy loaf instead of the light, tender crumb you’re aiming for.
• The buttermilk is essential: The acid in the buttermilk reacts with the bicarbonate of soda (baking soda) to create the rise. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 300ml and letting it sit for 5 minutes.
• Use tepid water: The recipe calls for tepid water, which is slightly warm. This helps the dough come together without being too cold, which could slow down the reaction between the buttermilk and soda.
• The cross is crucial: Cutting the cross on top of the loaf isn’t just for looks. It helps the bread bake evenly in the center, preventing a dense, raw middle. It also lets out steam, which contributes to the final texture.

What To Serve Soda Bread

This traditional soda bread is best enjoyed on the day it’s baked, sliced thickly and spread with a generous amount of butter. For a classic Irish pairing, serve it with a hearty bowl of soup or a beef and Guinness stew. It also pairs beautifully with a sharp cheddar cheese and some tangy chutney, or as a base for open-faced sandwiches with smoked salmon and cream cheese. For a simple breakfast, enjoy it toasted with jam or marmalade.

How To Store Soda Bread Leftovers

• Refrigerate: Soda bread is best eaten fresh. If you have any leftovers, wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to 2 days. It can dry out quickly. To refresh it, you can lightly mist it with water and warm it in the oven.
• Freeze: You can freeze a baked soda bread loaf by wrapping it well in plastic wrap and then in aluminum foil. It will keep for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on a wire rack. You can also slice the bread before freezing and toast slices as needed.

Mary Berry Soda Bread Nutrition Facts

• Calories: 250 kcal
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 5mg
• Sodium: 550mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 8g

Frequently Asked Questions

• Why did my soda bread turn out dense? The most common reason for dense soda bread is overworking the dough. Unlike yeast bread, you should not knead it. Just mix until the ingredients are combined and then shape it gently.
• Can I use a different type of flour? Mary Berry’s recipe calls for strong white flour, which gives the bread a slightly chewier texture. You can use all-purpose flour, but the loaf may be a little softer. For a healthier, nuttier loaf, you can substitute some of the white flour with wholemeal flour.
• How do I know when the bread is cooked? A well-cooked soda bread will have a golden-brown crust, and when you tap the bottom of the loaf, it should sound hollow. This is the best way to test for doneness.

Try More Recipes:

• Mary Berry Sausage Rolls​ Recipe
• Mary Berry Asparagus Quiche​ Recipe
• Mary Berry Leek And Stilton Quiche​ Recipe