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February 19, 2013

As Sourdough is still proving difficult for me to master I decided to give Soda Bread a try as an emergency bread in case I ever have a problem getting my fresh yeast! Hopefully Sourdough at Bread Club will be more successful!

Apparently the trick for Soda Bread is to keep it light and mix it quickly and then straight into the oven. It won’t keep well but is so quick and easy to make that isn’t a problem.


250 g white strong bread flour
6 g salt
4 g bicarbonate/baking soda
260 g whole milk or buttermilk

1 baking sheet lined with parchment paper


1. Preheat the oven to 200 degrees C/Gas Mark 6

2. Mix the flour, salt and bicarbonate/baking soda together.

3. Pour the milk/buttermilk into the flour mixture. Mix until it just comes together – do not over mix.

Mix lightly and quickly

Mix lightly and quickly

4. Lightly dust a clean work surface with flour.

5. Transfer the dough to the floured surface.

6. Gently shape the dough into a ball and flatten slightly. Roll generously in flour.

Mark with a cross

Mark with a cross

7. Mark a deep cross over the bread with a serrated knife.

8. Place on the prepared sheet and bake for 20-30 minutes until baked through – in the normal way the bottom should sound hollow when tapped.

9. Place on a wire rack to cool. Enjoy while fresh with butter.

Eat while fresh

Eat while fresh


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