Mary Berry Soda Bread
A quick and easy homemade soda bread recipe inspired by Mary Berry. Perfect for breakfast, lunch, or dinner, this rustic loaf is made with simple ingredients and requires no yeast. Enjoy its soft, crumbly texture and rich flavor!
Equipment
- Digital Kitchen Scale For precise measurements of flour and other ingredients.
- Parchment Paper To prevent sticking and ensure easy cleanup.
- Bench Scraper Helps handle sticky dough without adding too much flour.
- Cast Iron Skillet or Baking Stone (Optional): Enhances crust development and mimics traditional baking methods.
Ingredients
- 500 g strong white flour or a mix of wholemeal and white flour for added texture
- 1 tsp baking soda
- 1 tsp salt
- 400 ml buttermilk or substitute with milk + 1 tbsp lemon juice/vinegar
- 2 tbsp olive oil optional, for extra moisture
- Seeds herbs, or dried fruits (optional, for added flavor)
Instructions
- Preheat the Oven: Heat your oven to 220°C (200°C fan/425°F). Line a baking tray with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, and salt. Whisk well to ensure even distribution.
- Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the buttermilk and olive oil (if using). Mix gently until a soft dough forms. Avoid overworking the dough.
- Knead Gently: Transfer the dough onto a lightly floured surface and knead briefly (about 1 minute) to bring it together. Shape into a round loaf.
- Score the Loaf: Place the shaped dough on the prepared baking tray. Use a sharp knife to score a deep cross on top of the loaf. This helps the bread rise evenly during baking.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Cool: Allow the bread to cool on a wire rack before slicing. Serve warm or toasted.