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You are here: Home > Recipes > Brown Soda Bread

Brown Soda Bread

Doves Farm recipe

Our recipe

This bread does not contain yeast so it is one of the easiest and quickest breads to make.

Customer rating: CakeCakeCakeCakeHalf Cake 6 customer reviews

Servings

Unit of measurement

Ingredients

500 gWholemeal Flour or Gluten Free Brown Bread Flour
½ tspSalt
2 tspsCream of Tartar
1 tspBicarbonate of Soda
450 mlMilk
3 tbspsBran or any Gluten Free flour

Method

  1. Mix together the flour, salt, cream of tartar and Bicarbonate of Soda.
  2. Add just enough milk and mix into a soft, slightly sticky, dough.
  3. Shape the dough into a ball and roll it in the bran. (If you don’t have bran sieve some more flour until you have sufficient bran in the sieve)
  4. Place the dough on an oiled baking tray.
  5. Bake in a pre-heated oven for 35/40 minutes

Rate this recipe using the review button below, or click here to discuss it in our forum.

 

 

Temperature & cooking time:
35/40mins at 220°C/Fan200°C/425°F/Gas 7

Dietary status:
Without Egg, Without Gluten , Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

6 Reviews
5 stars: 4
4 stars: 1
3 stars: 1
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

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By Miss jules dyland

24 Mar 2013 | 14:53 GMT

Rating: CakeCakeCakeCakeCake

I tried this recipe today, the first time I have ever made bread, and the recipe is so easy, I had some for dinner with cheese and some onion chutney. It is a fantastic bread, thank you for this brilliant recipe. :-D

By Mr Guy Rintoul

22 Mar 2012 | 23:40 GMT

Rating: CakeCakeCakeCakeEmpty Cake

Just made this - first every attempt at making bread, so I don't really have anything to compare it to, but recipe was straightforward and worked well. Only minor thing is it's a little salty, so next time I'd at least half the amount of salt (or maybe use none at all) - but given I rarely ever use salt for anything, it's a taste thing.

By Mrs mo cook

18 Aug 2011 | 13:49 BST

Rating: CakeCakeCakeCakeCake

Made this bread today and it is delicious. I accidentally added Xanthan gum and the texture is really light and easy to slice. Also used half buttermilk. Thank you for this great recipe.

By Miss Odelle Smith

12 Apr 2011 | 09:58 BST

Rating: CakeCakeCakeCakeCake

Spelt Wholemeal Soda Bread is delicious! I add 2tbsp.of white flour to mixture to try & make loaf less dense, crumbly. I've read grating a little apple to recipe helps the loaf to be less crumbly when cut,would the apple be tasted? Any advice welcome as I only eat Soda Bread (I prefer it)just always have problems with it crumbling making it difficult to cut&butter,still superior to 'normal bread'. Odelle.

By Ms Arran L

16 Aug 2010 | 17:28 BST

Rating: CakeCakeCakeCakeCake

A delicious recipe, the loaf came out of the oven with a lovely crisp, crunchy crust whilst being soft and moist inside. Lovely with butter straight from the oven. I find that slicing the loaf as soon as it has cooled makes it hold together better and easier to use. As a coeliac I haven't had soda bread since holidays in Ireland as a child so thank you for this recipe!

By Mrs Mary FitzGerald

02 Apr 2010 | 09:53 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

This soda bread should be able to be made with plain flour ie not necessarily strong flour. Also traditional soda bread has a cross in the centre. Otherwise looks delicious.