Total Time
Prep 15 mins
Cook 40 mins

Soda bread is great for people with yeast allergies, but it's super tasty too. This recipe has spelt flour in it, which has a lovely nutty taste, but can be quite expensive. The dough is very free form, and prone to take off, so I tend to do this in a tin if I want it for sandwiches, but it also works well on a baking tray. I think this recipe was originally done by Hugh Fernley-Whittingstall, but was adapted by a colleague of mine.

Ingredients Nutrition


  1. Preheat the oven to 180C (350F).
  2. Mix all the dry ingredients together in a large bowl. There's no need to sieve, but mix them well - even using a whisk.
  3. Combine the oil, buttermilk and water in a jug, and mix briefly. Make a well in the dry ingredients, and pour in liquid. Mix using a wooden spoon for about 1 minute, until they form a homogenous sticky dough.
  4. Encourage the dough onto a papered or well-floured baking tray. Bake for about 40 mins at 180’C, depending on oven.

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