Mary Berry Soda Bread Recipe​

Mary Berry Soda Bread makes a fast British baking project without yeast. This rustic loaf relies on buttermilk and bicarbonate of soda to rise quickly.

This is one of those recipes that looks harder than it is. The whole thing comes down to how lightly you handle the dough. Work it too much and you get a brick instead of a loaf. You want a mixture that feels shaggy and just holds together.

The first time I made this, I dragged out my heavy stand mixer. Now I always mix it by hand in under five minutes. The reaction between the acid and alkaline ingredients happens instantly in the bowl. I bake it straight away for a crusty finish.

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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 (180°C fan/Gas Mark 6). Rub a thin layer of oil over a large baking tray using a piece of kitchen roll. Keep the tray cold on the worktop while you prepare the dough.
2. Combine the dry ingredients: Weigh the strong white flour into a wide mixing bowl. Measure the bicarbonate of soda and salt accurately using level spoons. Stir everything together thoroughly with a wooden spoon so the rising agent spreads evenly through the dry mix.
3. Create the dough: Make a wide well in the middle of the flour mixture. Pour the buttermilk and the tepid water directly into the hollow. Bring the wet and dry ingredients together with your hands, lifting the flour from the bottom of the bowl. Stop mixing the second they form a soft, shaggy mass with no dry flour left.
4. Shape the loaf: Turn the dough onto a lightly floured worktop. Pat it gently with cupped hands into a round shape about 18cm (7in) wide. Never knead this dough or stretch the top tight.
5. Score and bake: Lift the round loaf onto the greased baking tray. Cut a deep cross into the top of the dough with a sharp knife, going about halfway down to the base. This cut stops the bread bursting at the sides as it rises in the heat.
6. Finish the baking: Put the tray on the middle shelf of the hot oven for 30 minutes. Take the tray out, flip the bread upside down using oven gloves, and bake for another 10 to 15 minutes. Tap the flat bottom of the loaf with your knuckles to check if it sounds entirely hollow. Move the baked bread to a wire rack to cool down.

Recipe Tips

• Check your dates. Bicarbonate of soda loses its power over time. Buy a fresh tub if yours has sat open in the cupboard for more than six months.
• Handle with care. A heavy hand develops gluten in the strong flour and ruins the texture. Think of mixing shortcrust pastry rather than kneading normal bread.
• Work fast. The rising reaction begins the second the wet buttermilk hits the dry bicarb. Get the scored loaf straight into the hot oven without delay.
• Test for doneness. You know the bread is fully baked when the crust turns a deep golden brown all over. A pale bottom means the loaf needs more time upside down.
• Freeze for later. You can slice the cooled loaf and freeze the pieces in a sealed bag. Take out individual slices to toast straight from frozen on busy mornings.

What To Serve With Soda Bread

This loaf needs a thick layer of salted butter while it is still warm from the oven. A bowl of hot vegetable soup makes a great partner for tearing and dipping the crusts.

You could also slice it thick for a hearty ploughman’s lunch. Sharp cheddar cheese and a spoonful of onion chutney work brilliantly against the dense crumb.

How To Store Soda Bread

Fridge

Wrap the loaf tightly in clingfilm or foil. It keeps well at room temperature in a bread bin for two days. Keeping it in the fridge dries out the crumb far too fast.

Reheat

Pop individual slices straight into the toaster. You can also warm the whole loaf in a 160°C (140°C fan/Gas Mark 3) oven for ten minutes. A microwave softens the crust, so avoid using it.

Freeze

Cut the entire loaf into slices before freezing. Pack them into an airtight container with greaseproof paper between each piece. They last for up to three months this way.

Mary Berry Soda Bread Nutrition Facts

Per serving (1 of 8):

• Calories 215
• Protein 7g
• Fat 1g
• Carbohydrates 42g
• Sugar 2g
• Sodium 450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use plain flour instead of strong white flour?

Yes, plain flour works well and gives a slightly softer texture. You do not need to change the liquid amounts if you make this switch.

Why is my Mary Berry Soda Bread heavy?

You likely overmixed the dough or took too long to get it into the oven. The dough needs a very light touch to keep the air trapped inside.

Can I make buttermilk at home?

Yes, add a tablespoon of lemon juice to 300ml of full-fat milk. Let it sit for five minutes until it thickens slightly before pouring it into the flour.

Can I bake this on a pizza stone instead of a tray?

Yes, a preheated stone gives the loaf a crisp base. Slide the scored dough directly onto the hot stone using a floured peel.

Try More Recipes:

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