Soda bread, originally from Ireland, is the clever cook’s loaf which can be mixed, shaped and baked in less than an hour.
It is versatile and can be a great staple for breakfast, lunch or dinner. Serve with smoked salmon for a leisurely breakfast or with butter and jam as an afternoon treat.
1. Put flour, oats, bicarbonate of soda and salt in a bowl. Stir to combine and make a well in centre.
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2. Add honey and buttermilk and stir to bring mix together. Add a splash of milk if needed, to form a soft dough.
3. Lightly flour work surface and tip dough out. Gently knead bread to bring it together into a round. Unlike yeasted dough, it’s important not to over-work it, or finished bread will have a heavy texture.
4. Put loaf on to a lightly floured baking sheet. Brush with a little milk and sprinkle over a few oats. Finally, cut a deep cross in top of dough.
5. Bake at 200°C (180°C fan) mark 6 for 30–35min, until bread is slightly risen and sounds hollow when tapped underneath.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
