Mary Berry Soda Bread Recipe

This rustic, crusty Mary Berry Soda Bread is made with plain flour, wholemeal flour, and buttermilk, and ready in about 45 minutes. As the loaf bakes, the deep cross scored into the top expands to create a spectacular, craggy exterior that looks professionally made. I love how this recipe requires absolutely no yeast, kneading, or rising time, making it the perfect last-minute bake.

The Secret To Getting It Right

I used to think making bread required hours of patience and proving, but this soda bread changed my mind entirely. The first time I made it, I treated the dough like a yeast bread and kneaded it thoroughly, which resulted in a rock-hard loaf.

The real secret I learned from Mary’s method is to handle the dough with a “claw hand” and work as lightly as possible. Once the buttermilk hits the bicarb, the reaction starts immediately, so you must get it into the oven fast to keep that light, tender texture.

Mary Berry Soda Bread Ingredients

• 250g plain flour (plus extra for dusting)
• 250g wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 400ml buttermilk (approx)

How To Make Mary Berry Soda Bread

1. Preheat the Oven: Preheat your oven to 200°C (180°C Fan / Gas Mark 6) and lightly dust a baking sheet with flour.
2. Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, wholemeal flour, bicarbonate of soda, and salt, mixing them together with your fingers to aerate.
3. Add Buttermilk: Make a well in the centre and pour in most of the buttermilk, holding back about 50ml to ensure the dough doesn’t get too wet.
4. Bring Together: Using your hand in a claw shape, gently mix the flour into the liquid in a circular motion until a soft, sticky dough forms, adding the remaining buttermilk only if needed.
5. Shape and Score: Turn the dough out onto a floured surface and gently shape it into a round ball (do not knead), then flatten it slightly and use a sharp knife to cut a deep cross across the top.
6. Bake and Flip: Bake for 30 minutes, then turn the loaf upside down on the baking tray and bake for another 10–15 minutes until the base sounds hollow when tapped.

Recipe Tips

• The “Claw” Technique: When mixing, keep your fingers stiff like a claw and move them in circles. This prevents you from compressing the dough, which keeps the bread light rather than heavy.
• Cut Deep: Don’t be afraid to cut the cross almost halfway down the loaf. This isn’t just for decoration; it allows the heat to penetrate the centre of the thick dough so it cooks evenly.
• No Buttermilk?: If you can’t find buttermilk, measure 400ml of regular milk and add 2 tablespoons of lemon juice or vinegar. Let it sit for 10 minutes until it curdles, and use it exactly as the recipe states.
• The Hollow Test: The most reliable way to check doneness is tapping the bottom. If it sounds like a heavy thud, it needs another 5 minutes upside down in the oven.

What To Serve With Soda Bread

This bread is exceptional when served warm with a thick layer of salted butter and quality strawberry jam for a simple brunch. It also pairs beautifully with hearty vegetable soups or stews, as the dense crumb is perfect for dunking without falling apart.

How To Store

Soda bread is best eaten on the day it is made as it lacks the preservatives of store-bought loaves. It will last for 1–2 days in an airtight container, but it is best toasted after the first day. You can also freeze sliced wedges for up to a month.

FAQs

• Why is my soda bread tough?
  You likely overmixed or kneaded the dough. Soda bread relies on a quick chemical reaction, so the more you handle the gluten, the tougher the final loaf will be.
• Can I use just plain flour?
  Yes, you can use 500g of white plain flour if you prefer a lighter loaf. You may need slightly less buttermilk, so add it gradually.
• Do I need to prove this bread?
  No, proving is only for yeast breads. Since this uses bicarbonate of soda, it needs to go into the hot oven immediately after shaping.
• Is this recipe gluten-free?
  No, it uses wheat flour. You would need a specific gluten-free flour blend and gum to replicate the texture, as this recipe relies on wheat structure.

Nutrition

• Calories: 245 kcal
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 450mg
• Total Carbohydrate: 48g
• Protein: 9g

Try More Recipes:

• Mary Berry Shortbread Recipe
• Mary Berry Banana Bread Recipe
• Mary Berry Lemon Meringue Pie Recipe