Irish soda bread is so easy to make with no kneading or proving, perfect for getting children involved in the kitchen and it tastes delicious dipped in soup or smothered in butter and jam.
Anyone who follows me on Instagram will know that over the summer I spent a bit of time in the kitchen baking with the boys. I didn’t actually do as much as I would have liked as the weather was so lovely it seemed a shame not to be outside enjoying the sunshine (especially after last summer which, as I remember, was pretty rubbish). The fact that we were so busy having fun is also the reason it’s taken me such a long time to get this written up – sorry. We’ve always enjoyed baking together but have usually stuck to sweet treats (cupcakes, cookies and even a chocolate soda bread) so I wanted to get them into more savoury baking.
Soda bread is absolutely perfect for getting children involved in the kitchen as it’s basically a case of chucking all of the ingredients into a bowl, mixing them up and popping it into the oven. Their involvement can be adjusted according to how old they are and what they like doing. I wrote the ingredients and method out so Daniel could read out what we needed to do and he really enjoyed helping me weigh out the ingredients, telling me when we’d reached the right amount. Josh on the other hand seemed more keen on just making a bit of a mess! 🙂
Josh also had a bit of a Bake Off moment, keeping an eye on everything cooking in the oven.
We made this loaf with spelt flour as that’s what I had in the cupboard and I love its slightly nutty flavour, but this soda bread recipe also works brilliantly with regular plain or wholemeal flour (or a mix of the two if you prefer).
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Easy Soda Bread
INGREDIENTS
- 400 g Flour - Plain, Wholemeal or Spelt
- 1 tsp bicarbonate of soda
- 300 ml buttermilk - if you can only get the 284ml carton then just top up the difference with a little milk
- 1 tsp salt
INSTRUCTIONS
- Pre-heat the oven to 220ºC/200ºC fan.
- Line a baking tray with a sheet of baking parchment or non-stick baking sheet.
- Put all of the dry ingredients into a large bowl (400g flour, 1 tsp bicarbonate of soda, 1 tsp salt) and give them a quick stir so they’re all mixed up.
- Add in the buttermilk (300ml) and mix thoroughly until you have a ball of dough. You can use a spoon but I prefer to use my hands as its easier to ensure that everything is fully combined. If there are any dry bits at the bottom that won’t combine add a little extra buttermilk if you have it or if you don’t a little milk until it is all combined.
- Form the dough into two balls and place them onto the baking tray. Using a sharp knife cut a cross shape in the top, cutting through to about halfway down the loaf.
- Bake the loaves in the oven for 25 minutes, remove them from the oven, loosely cover them with foil and then return them to the oven for a further 10 minutes.
- Check the loaves are cooked by tapping them on the bottom. They should sound hollow. If they don’t then pop them back in (still covered in foil) for another few minutes.
- Once cooked, move to a rack to cool.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Proudly showing of his finished loaf
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
I’m sharing this recipe with the following blog challenge… CookBlogShare with Sneaky Veg.
Margaret Campbell says
Just made this delicious crusty soda bread to have with soup for lunch. It was so easy and quick to make it will go on my favourite recipe page. Thank you so much for the recipe.
Mandy says
Looks like the boys had a lot of fun helping you with this! I’ve never made a spelt soda bread – must give it a go. Thanks for linking up with #CookBlogShare
Charlotte Oates says
I’d definitely recommend it, the spelt flour has a lovely flavour.
Julia@HappyFoods says
Soda bread is probably the easiest bread to make and topped with butter & jam tastes amazing! Haven’t tried making it with spelt flour – must do it! Daniel looks soo much like you!
Charlotte Oates says
Ooh you should definitely try making it with spelt flour, it tastes really lovely.
Daniel looks a lot like my Dad I think he’s going to be just like him when he’s older.
Sue Mitchell says
Yes he is definitely like Andrew.
Natalie Gardner says
I love soda bread, but never thought of making it myself and it’s not always available at my local Asda. Thank you for the idea and the recipe 🙂
Charlotte Oates says
Oh you should definitely have a go at making yourself. It’s far simpler than regular bread and tastes lovely when it’s freshly baked.
Natalie Gardner says
Thank you, Charlotte! Lovely to see the boys so involved 🙂
Sue Mitchell says
So right Charlotte, soda bread should be baked & eaten on the same day. Have enjoyed browsing your blog & great to see you involving your boys in the kitchen.
Paul ‘s daughters like cooking with their Dad & me ( Granny) when we go up.
Charlotte Oates says
They really love getting involved, especially Daniel. A tip Paul gave me a long time ago inspired this post, I get so many people telling me how well it works.