Bread & dough · Original home recipe
Simple Wholemeal Soda Bread Recipe
A flour-and-buttermilk loaf that needs no yeast or proving. Mix it briefly, shape it low and get it into the hot oven while the bicarbonate is beginning to work.
An independent Baking Show Guide recipe for home baking.
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Simple Wholemeal Soda Bread
Bake it at home
Simple Wholemeal Soda Bread
- Prep
- 15 min
- Bake
- 40 min–50 min
- Total
- 1 hr 40 min–1 hr 50 min
- Makes
- 1 round loaf, about 10 wedges
Total time includes cooling 45 min. Bake times and oven settings are estimates; follow the doneness cues in the method.
Ingredients
- 300 g plain/all-purpose flour, plus 10 g for shaping
- 200 g wholemeal/whole-wheat flour
- 5 g bicarbonate of soda (about 1 level teaspoon)
- 8 g fine salt
- 430 g cultured buttermilk, plus up to 20 g only if needed
Equipment
Pan: Flat baking sheet at least 30 x 30 cm; shape dough to about 20 cm across and 4 cm high
- Flat baking sheet
- Digital kitchen scale
- Large mixing bowl
- Dough scraper
- Cooling rack
- Optional instant-read thermometer
Method
Heat the oven to 200°C conventional or 180°C fan. Line the baking sheet with parchment. Have the sheet ready before mixing the dough.
Stir both flours, the bicarbonate of soda and salt thoroughly in a large bowl, breaking up any small soda lumps.
Pour in 430 g buttermilk. Stir with a sturdy spoon just until the dry flour is moistened. If dry flour remains after stirring, add up to 20 g more buttermilk, a little at a time. The dough should be soft and slightly sticky, not pourable.
Dust the work surface with the extra 10 g flour. Tip out the dough, fold it together two or three times and shape into a round about 20 cm across and 4 cm high. Do not knead it like yeast bread. Put it on the prepared sheet and cut a cross about 2 cm deep across the top.
Bake straight away for 40–50 minutes. The crust should be well browned and a skewer inserted into the thick centre should not show wet dough. If using a probe, aim for about 95°C in the centre. Cover loosely with foil if the top darkens too soon.
Move to a rack and leave at least 45 minutes before slicing. The crumb continues to settle as the loaf cools.
Recipe notes
An independent home recipe by Baking Show Guide. It is not an official show or contestant recipe.
- Use cultured buttermilk rather than plain milk: the acidity matters for this leavening.
- A tall ball can stay doughy inside. Keep the loaf broad and low as specified.
- Pan: Flat baking sheet at least 30 x 30 cm; shape dough to about 20 cm across and 4 cm high
Storage: Best on the day of baking. Wrap the cooled loaf and keep at room temperature for up to 2 days, toasting on the second day. Freeze slices for up to 1 month.
Allergens: Wheat (gluten), Milk. Check ingredient labels for your needs.
