In many bread recipes, the leavening agent is yeast. A soda bread recipe differs as the leavening agent is sodium bicarbonate, also known as baking powder. The benefit of using bicarbonate of soda as a leavening agent instead of yeast is that the bread is quicker to make, and it has a different texture.
As soda bread is so quick and easy to make, some people think it is a preferable option, especially if they have limited time. It is also a fantastic accompaniment for most types of soups, broths, stews, casseroles, and many other dishes.
Although this bread variety originates in the United States, many countries around the world make and serve it as an accompaniment. One such variation is Irish soda bread, which is a very easy bread recipe. Regardless of international variations, this bread usually contains plain (all-purpose) flour), baking soda, salt, and buttermilk.
You can make either white or wholemeal versions of this bread, and we have included recipes for both here. The instructions for how to make the two soda bread recipes are the same for both versions.
Here are two easy soda bread recipes.
Soda Bread Recipe: Easy Soup Accompaniment
Course: AccompanimentsCuisine: British, AmericanDifficulty: Easy8
servings5
minutes45
minutesYES
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An easy soda bread recipe that is a delicious accompaniment to soups, broths, stews, and casseroles.
Ingredients for Soda Bread Recipe
- White Soda Bread
1 kg plain white flour
4 tsp bicarbonate of soda
2 tsp sea salt
800 ml of either buttermilk or live yoghurt
(If needed, a splash of milk)
- Wholemeal Soda Bread
1 kg plain wholemeal flour
4 tsp bicarbonate of soda
2 tsp sea salt
800 ml of either buttermilk or live yoghurt
(If needed, a splash of milk)
Directions: How to Make Soda Bread
- Preheat your oven to gas mark 6/ 200C.
- Sift the flour into a large mixing bowl.
- Add the bicarbonate of soda and the salt, then mix well together. Make a well in the centre of the flour.
- Pour in the buttermilk or yoghurt while stirring into the flour to create a soft, slightly sticky dough. If the mixture feels a little thick, add a little milk to loosen it.
- Sprinkle a little flour over your work surface and tip the dough out onto it.
- Knead for one minute but no more, as you need to get the dough into the oven while the bicarbonate of soda is still working.
- There is enough dough to make two round loaves that serve eight people or individual bread rolls for eight.
- If you are making loaves for sharing, divide the dough in half and form two rounds, then mark a cross on the top of each loaf.
- For individual bread rolls, divide the dough into eight and mark each roll with a cross.
- Put a lightly floured baking sheet on a baking tray, then add the bread.
- Put the tray in the oven and cook for approximately 40- 45 minutes.
- Check that the bread is cooked by tapping the underside to see if it makes a hollow sound.
- If you want a crunchy bread roll, put the bread onto a wire rack when you have taken it out of the oven.
- On the other hand, you can make soft bread rolls by covering the soda bread with a damp cloth after cooking.
Extra Tips for Making the Soda Bread Recipe
1. Don’t overwork the dough
Soda bread relies on a quick, light touch. Mix just until the dough comes together — over‑kneading makes it tough instead of tender.
2. Use very cold buttermilk (or a good substitute)
Cold acidity activates the bicarbonate of soda more effectively.
If you’re out of buttermilk, mix:
- 250ml milk + 1 tbsp lemon juice or vinegar, rest 5 minutes.
3. Score the top deeply
Cutting a deep cross helps the loaf rise evenly and bake through the centre. It also gives that classic rustic look.
4. Don’t let the dough sit around
Once the wet and dry ingredients meet, the rising reaction starts immediately. Shape it quickly and get it straight into the oven.
5. Use a cast‑iron pan or preheated tray
A hot surface gives the loaf a better rise and a crispier base — perfect for serving with soups and stews.
6. Add flavour boosters
Soda bread is wonderfully adaptable. Try adding:
- A handful of oats
- Seeds (pumpkin, sunflower, sesame)
- Grated cheddar
- Fresh herbs like rosemary or chives
7. Check for doneness by tapping the base
A fully baked soda bread sounds hollow when tapped underneath. If it feels heavy or doughy, give it another 5–10 minutes.
Tips for Storing Soda Bread
1. Best eaten on the day it’s baked
Soda bread dries out faster than yeasted loaves, so it’s at its absolute best within a few hours of baking.
2. Wrap well once cooled
Store in:
- A clean tea towel
- A bread bag
- A paper bag inside a loose plastic bag
This keeps the crust from going leathery while preventing sogginess.
3. Refrigeration isn’t ideal
The fridge makes soda bread stale more quickly. Room temperature is best.
4. Freeze for longer storage
Soda bread freezes beautifully.
- Slice before freezing for easy toast‑and‑go portions.
- Wrap tightly in foil or freezer bags.
- Keeps for up to 3 months.
5. Revive day‑old soda bread
Warm it in the oven at 160°C for 8–10 minutes.
This refreshes the crumb and brings back that just‑baked aroma.
6. Use leftovers creatively
If it does go a little dry, turn it into:
- Croutons
- Breadcrumbs
- A base for savoury stuffing
- Toasted slices with butter and jam
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