James Martin Soda Bread​

This James Martin-inspired soda bread is a simple, yeast-free loaf with a crisp crust and a tender, slightly tangy crumb. Buttermilk and bicarbonate of soda give it its rise, so there is no kneading or proving to worry about. It is an easy recipe for beginners and takes about 65 minutes from mixing to serving, including a short cooling time.

Ingredients

For the bread

• 250g plain white flour, plus extra for dusting
• 250g wholemeal flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon fine salt
• 400ml buttermilk, plus 1 to 2 tablespoons if needed

How to Make Soda Bread

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Put the plain flour, wholemeal flour, bicarbonate of soda and salt into a large bowl. Stir thoroughly so the raising agent and salt are evenly distributed.
• Add the buttermilk: Make a well in the centre and pour in the 400ml buttermilk. Stir with a spoon or your hand until the mixture comes together as a soft, slightly sticky dough. If dry flour remains, add a little more buttermilk, 1 tablespoon at a time.
• Shape and score: Turn the dough onto a lightly floured surface and gently bring it together into a round loaf, about 4 to 5cm thick. Do not knead it. Place it on the prepared tray and cut a deep cross into the top, about halfway through the dough.
• Bake the loaf: Bake for 35 to 40 minutes, until well risen and browned. The base should sound hollow when tapped. If you have a thermometer, the centre should reach approximately 95°C.
• Cool and serve: Transfer the loaf to a wire rack and leave it for at least 15 minutes before slicing. No assembling is needed: cut into slices and serve with butter, if you like.

Tips for the Best Soda Bread

Why is my soda bread dense?

Too much handling can make the loaf heavy. Mix only until the flour is incorporated, shape it gently and put it in the oven promptly. Check that your bicarbonate of soda is fresh, too.

What should the dough feel like?

It should be soft and slightly sticky, rather than firm or pourable. Wholemeal flour absorbs moisture differently from one brand to another, so add the extra buttermilk only if there are dry patches.

Why do I need to cut a cross in the top?

The cross helps the thick loaf open up and cook more evenly in the centre. Use a sharp knife and cut about halfway through the dough.

How can I tell when the loaf is baked?

Look for a deep golden crust and tap the underside: it should sound hollow. For a more reliable check, insert a food thermometer into the centre and look for approximately 95°C.

Serving Suggestions

• Serve warm with salted butter and a spoonful of jam.
• Cut into thick slices alongside a bowl of vegetable soup.
• Top with smoked salmon, cream cheese and a squeeze of lemon.
• Toast day-old slices and serve with eggs for breakfast.

Storage

Room temperature

Let the loaf cool completely, then wrap it in a clean tea towel or store it in a bread bag. Keep at room temperature for up to 2 days. Soda bread is at its best on the day it is baked.

Refrigerator

Refrigeration can dry bread out, but if needed, keep the cooled loaf tightly wrapped for up to 3 days. Toast the slices before serving to improve their texture.

Freezing

Freeze the completely cooled loaf or individual slices in a freezer-safe bag for up to 3 months. Thaw at room temperature, or toast slices straight from frozen. To refresh a thawed loaf, warm it in a 160°C oven for about 10 minutes.

Nutrition

Approximate values per slice, based on 10 slices:

• Calories: 190 kcal
• Carbohydrates: 38g
• Protein: 7g
• Fat: 1g
• Saturated fat: 0.3g
• Sodium: 380mg

Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.

FAQs