Soda Bread

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Soda bread has become linked in our minds with Ireland, for it is almost a national dish there. It is made with baking powder rather than yeast and is best if eaten soon after baking. Excellent soda breads can also be made with buttermilk, sour milk or a mixture of yoghurt and water to moisten the dough.


  • 450 g/1 lb/4 cups wholewheat flour
  • 1 teaspoon bicarbonate of soda/baking soda
  • 2 teaspoons sea salt
  • 150 ml/5 fl oz/⅔-¾ cup milk
  • 150 ml/5 fl oz/ cup plain yoghurt


    Pre-heat the oven to 220°C/425°F/Gas mark 7. Mix all the ingredients together well. Form the dough into a cake-shape and place in a well-buttered oven dish. Cover with another oven dish and bake for 30 minutes. Remove the top dish 10 minutes before the end so the loaf forms a brown crust.