Mary Berry Soda Bread Recipe​

This Mary Berry soda bread recipe is a classic, no-yeast loaf that comes together in minutes and bakes into a crusty, wholesome round with a tender, slightly moist crumb. The flavour is gently tangy from buttermilk, with a nutty depth from wholemeal flour, and it is best eaten warm with plenty of butter. It is an easy, beginner-friendly bake because there’s no proving, no kneading, and very little equipment needed. From start to finish, it takes about 45 minutes.

Ingredients

For the soda bread

• 250g wholemeal flour




• 250g plain flour, plus extra for dusting




• 1 tsp bicarbonate of soda




• 1 tsp fine sea salt




• 1 tbsp light brown sugar (optional, for a slightly softer crumb and gentle sweetness)




• 425ml buttermilk, plus a splash more if needed




• 1 to 2 tbsp rolled oats (optional, for topping)

How to Make Mary Berry Soda Bread Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a flat baking tray with baking parchment so the loaf lifts easily and the base bakes evenly.
• Mix the dry ingredients: In a large bowl, whisk together the wholemeal flour, plain flour, bicarbonate of soda, salt, and sugar (if using). Whisking helps spread the bicarb evenly so you don’t get bitter pockets.
• Add the buttermilk: Make a well in the centre and pour in most of the buttermilk. Mix briskly with a round-bladed knife or your hand until the dough is soft and just combined. If it looks floury and dry, add a small splash more buttermilk. Aim for a dough that is tacky but manageable.
• Shape the loaf: Tip the dough onto a lightly floured surface and bring it together with a few quick turns. Do not knead. Shape into a round about 18 to 20cm wide and place on the prepared tray.
• Score and top: Sprinkle with rolled oats if using. With a sharp knife, cut a deep cross over the top, going about 2cm down. This helps the centre bake through and gives that traditional soda bread look.
• Bake: Bake for 30 to 35 minutes, until well risen and deeply golden. It should sound hollow when you tap the base. If you are unsure, pop it back in for 3 to 5 minutes. Soda bread forgives a slightly longer bake better than an underbaked middle.
• Cool: Transfer to a wire rack and cool for at least 20 minutes before slicing. Cutting too soon can make the crumb gummy, even if it is fully baked.
• Slice and serve: Slice thickly and serve warm with butter, or toast slices the next day for an extra crisp edge.

Tips

Why is my soda bread dense and heavy?

The most common causes are overmixing (which toughens the dough) or old bicarbonate of soda that has lost its lift. Mix only until the flour disappears, shape quickly, and bake straight away.

How do I stop soda bread from tasting bitter?

Bitter soda bread usually means the bicarbonate of soda wasn’t evenly distributed or there wasn’t enough acidity to activate it. Whisk the bicarb thoroughly through the flour, and use buttermilk (or soured milk) rather than plain milk.

How can I tell when soda bread is fully baked?

Look for a rich brown crust and a loaf that feels lighter than it did going in. The simplest test is to tap the base: it should sound hollow. If the loaf colours too quickly before the centre is done, lower the oven by 10 to 20 degrees and give it a few extra minutes.

Can I make the crust a little softer?

For a softer crust, wrap the warm loaf in a clean tea towel while it cools. This traps a little steam and keeps the outside from getting too hard.

Serving Suggestions

• Salted butter and a spoonful of jam or marmalade




• Cheddar cheese and chutney




• Alongside soup or stew, especially vegetable or lentil




• Toasted the next day with honey or peanut butter

Storage

Room temperature

Store the loaf in a bread bag or wrapped in foil for up to 2 days. Soda bread is at its best on day one, then it becomes ideal for toasting.

Refrigerator

I do not usually recommend refrigerating soda bread because it dries out faster, but if your kitchen is very warm, you can refrigerate it well wrapped for up to 4 days. Toast slices to bring back the texture.

Freezing

Freeze for up to 3 months. For convenience, slice first and freeze with baking parchment between slices. Defrost at room temperature, then toast or warm in a low oven.

Nutrition

Per slice (approx. 1/10 loaf):

• Calories: 200 kcal




• Carbohydrates: 40 g




• Protein: 7 g




• Fat: 2.5 g




• Saturated fat: 0.8 g




• Sodium: 320 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

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