First posted: May 15, 2020

Weekend Soda Bread


I love soda bread because it’s as close to instant gratification as you’re going to get with bread. All the bread smells and tastes in your kitchen, but no foot tapping and yeast mixing and waiting for dough to rise. It’s one of my favourites to take centre stage on a weekend breakfast table, but it’s also just as at home alongside a steaming bowl of Sunday night soup.



Cooks in:        Serves:Makes 1 small loaf

  • 500g good quality stone-ground white bread flour
  • 2 tsp bicarbonate of soda
  • 400 ml buttermilk
  • 1 Tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt

What to do

1. Preheat the oven to 200°C and lightly grease a flat baking sheet.

2. Add the flour and bicarbonate of soda to a large mixing bowl and whisk together thoroughly to make sure that the bicarb is evenly distributed. Add the remaining ingredients and mix until just combined. If it seems very dry, add another ¼ cup water.

3. Shape the dough gently into a small round, crisscross the top using a sharp knife, place on a baking tray and bake for about 30 minutes, or until golden and fragrant.

A useful tip is to leave the loaf to cool to room temperature, slice and then freeze the extra slices, to be toasted directly from frozen when you’re in need of a quick snack.

Photo Credit Henk Hattingh

Share this recipe