Brown Soda Bread

Makes 1 loaf

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

Free from Egg, Soya, Nuts
Vegetarian, Organic, Wholemeal, Without crystal sugar

Ingredients

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  1. Line a baking try with parchment and pre-heat the oven.
  2. Sieve the flour, salt and bicarbonate of soda into a large bowl and stir well to combine.
  3. Add the yogurt, stir this into the flour.
  4. Using your hands bring together a soft ball of dough.
  5. Place the dough on the prepared baking tray and bake.

Equipment

Baking tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35 - 40 minutes
Soda bread is so easy there is no need for bread makers or mixers, just add all the dry ingredients, mix and then add the milk, mix with your hands and gently shape into the circular shape, make a deep croos in it thus allowing it to cook evenly. Stick in the oven. 30 minutes later out, cool a bit, slice and butter it and enjoy
By Mrs Margaret Westwood
20 Feb 2017
I have made soda break lots of times but this was my first time using soya milk (grandson is severely allergic to all dairy products) used the recipe above except swapped the milk. It was perfect, I did add a squeeze of lemon juice in the milk as I always do, as a child we always had buttermilk so it's from there! I have always wrapped soda bread in a teatowel if keeping it more than a day, seems to keep it nicer than breadbins or airtight containers.
By Mrs Margaret Westwood
20 Feb 2017
This was such a simple recipe I let my 6 year old make it with the dough hook on the mixer. So easy and such a lovely gluten-free bread. We will make it again and again!
By Mrs Sheila Pinney
20 Mar 2016
Just bought Kenwood food mixer. First time used K beater and perhaps too much speed and the mix solidified I effectively poured it into a round cylinder tin ready for baking. My second batch I used the dough hook and did not let it solidify. I then put it in a bread tin after shaping it. The results: my first solidified mix truly was the best bread but I left it in the oven for five minutes longer as the advice was 35 to 40 minutes. I rate this five stars because my circular first batch when toasted was the best soda bread I have ever had. Also when slicing, it was intensely satisfying to see consistency. I am very new to baking I have made five lots of biscotti using my new Kenwood chef this is my first attempt at baking bread using Kenwood chef and from ground zero ingredients. I think it is brilliant that dovesfarm delivers a brilliant online service is an app available?
By Mr James Scott
22 Jan 2016
Just bought Kenwood food mixer. First time used K beta and perhaps too much speed and a mix solidified I fictively poured it into a round cylinder. My second batch I used the don't hook and did not let it solidify. I then put it in a bread tin. The results my first solidified mix truly was the best breadbut I left it in the oven for five minutes longer as the advice was 35 to 40 minutes. I rate this five stars because my circular first batch when toasted what's the best soda bread I have ever had. Also when slicing it was intensely satisfying to see consistency. I am very new to baking I have made five lots of biscotti using my new Kenwood chef this is my first attempt at baking bread using Kenwood chef and from ground zero ingredients. I think it is brilliant that dovesfarm delivers a brilliant online service is an app available?
By Mr James Scott
22 Jan 2016
Hi, sorry, wanted to like this, did everything right (read all the comments first) and it was okay the first night, but it dried out to a hard rock the next night even in a sealed container. cut (sawed) it up and threw it in some eggs to soak to make French Bread (quickest way to deal with stale bread), and it wouldn't even soak up the bread. So yeah, sorry, wanted to lke this, but it was just absolutely useless, wasted a lot of ingredients, and its very disappointing.

Hi Maddy, Soda Bread is always best eaten on the day of baking especially if made with gluten free flour. The keeping quality of non yeasted breads differ from the yeasted breads. For day old soda bread we recommend that you toast it. All the best, Doves Farm

By Miss Maddy James
16 Mar 2015
made this today. Didn't rise much. very heavy and doughy on inside. Not nice

It's important you try to get your dough into the oven as quickly as possible after mixing and shaping, to help the raising agents work to their best potential. As with all ingredients, you should also check these are fresh for best results. When baking, tap the bottom of your loaf and listen to the sound it makes. If the tap sounds dull, it needs a little longer in the oven, once it makes a hollow sound, you bread is cooked through.

By Mrs sandra mcnally
10 Mar 2014
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 Miss jules dyland
24 Mar 2013
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 Mr Guy Rintoul
22 Mar 2012
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 Mrs mo cook
18 Aug 2011
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 Miss Odelle Smith
12 Apr 2011
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 Ms Arran L
16 Aug 2010
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.
By Mrs Mary FitzGerald
02 Apr 2010

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