This Mary Berry soda bread recipe is the perfect blend of simplicity and rustic charm. With no yeast and no kneading required, it’s my go-to recipe when I want fresh homemade bread in under an hour.
The crumb is soft, the crust is beautifully golden, and that hint of buttermilk gives it a delicious tangy flavor. I love how it pairs with soups,
cheese, or just a generous spread of butter. Whether you’re a beginner or an experienced home baker, this quick soda bread never fails to impress.
How To Make Mary Berry Soda Bread Recipe
Prep & Bake Details
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: About 55 minutes
- Course: Side Dish / Snack
- Difficulty: Easy – perfect for beginner bakers
- Cuisine: Irish / British
- Yield: 1 round loaf (approximately 8–10 slices)
Equipment Needed
- Large mixing bowl
- Measuring cups & spoons
- Pastry cutter or fingertips
- Sharp knife or bread lame
- Baking tray (lined or lightly floured)
- Wire rack for cooling
Ingredients
- 450 g (about 3⅓ cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 55 g (4 Tbsp) cold unsalted butter, diced
- 300 ml buttermilk (or milk soured with 1 Tbsp lemon juice/vinegar).
Step-by-Step Instructions
1. Mix dry ingredients:
Sift or whisk together flour, baking soda, and salt in a large bowl.
2. Incorporate butter:
Rub in the cold butter with fingertips until the mixture looks like coarse crumbs.
3. Add buttermilk:
Make a well in the centre, pour in most of the buttermilk, and stir gently with a round-blade knife until a shaggy dough forms. Add more liquid only if it’s too dry.
4. Shape the dough:
Turn dough out onto a floured surface. Knead very lightly—only a few turns. Shape into an 18–20 cm round.
5. Score the top:
Place dough on the prepared tray. Use a floured sharp knife to cut a deep cross on top—this helps even baking and gives it charm.
6. Bake:
Preheat oven to 425 °F (220 °C; 375 °F fan). Bake for 35–40 minutes until golden, then tap the base—it should sound hollow.
7. Cool:
Let the loaf rest on a wire rack. Slice while warm or at room temp.
Nutrition Facts (per slice; approximate)
- Calories: 170 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 12 mg
- Sodium: 330 mg
- Fiber: 1 g
- Sugar: 1 g
- Calcium: 65 mg
- Iron: 1.5 mg
Serving Suggestions
I love serving this Mary Berry soda bread warm, straight from the oven, with a generous spread of butter. It also pairs beautifully with soups and stews—especially creamy ones like potato leek or tomato basil.
For breakfast, I enjoy it toasted with honey or jam. Sometimes I slice it thin and serve it with cheese and smoked salmon for a light lunch.
It’s so versatile that it fits into any meal, whether I’m going sweet or savory. This bread really shines when it’s fresh, but even the next day, a quick toast brings it right back to life.
Tips & Variations
Spice it Up:
- Add 50 g oats or seeds (pumpkin/sunflower) for texture
- Stir in raisins or walnuts to make a “spotted dog” loaf
Handy Tricks:
- Use parsley-floured knife to score smoothly
- Wrap loaf in a tea towel for a softer crust
- Use a cast-iron pan (no need to preheat) for a crisp bottom
Troubleshooting:
- Avoid over-kneading—too much = dense loaf
- Ensure fresh baking soda for proper rise
- Cover loosely with foil if browning too fast
Health Benefits
- No yeast, so quicker digestion for some
- Whole grain possible—include oats or wholemeal flour for fiber
- Low in added sugar, depending on mix-ins
- Minimal fat, just from a small amount of butter
Note
Loaf is best eaten the day it’s baked, when crust and crumb are at their best. It lasts 2–3 days toasted and freezes well up to 3 months—toast directly from frozen.
FAQ – Mary Berry Soda Bread Recipe
1. Can I make this soda bread without buttermilk?
Yes, I often use a quick homemade version. I mix 1 tablespoon of lemon juice or white vinegar with regular milk, then let it sit for 5–10 minutes. It works just like buttermilk and gives that same subtle tang.
2. Why does soda bread need a cross on top?
The cross helps the heat reach the center of the dough, so it bakes evenly. I also love the old Irish saying that cutting the cross “lets the fairies out”—a fun bit of tradition!
3. Can I use whole wheat flour instead of plain flour?
Yes, I sometimes swap up to half the flour with whole wheat. It gives a nuttier flavor and more fiber. The texture turns out a little denser, but still delicious.
4. How do I know when the bread is done?
I always tap the bottom of the loaf—it should sound hollow. If it doesn’t, I pop it back in the oven for 5 more minutes.
5. Can I add dried fruits or seeds to the dough?
Absolutely. I like tossing in raisins, dried cranberries, or sunflower seeds for extra texture and flavor. Just keep the amount under ¾ cup so the dough doesn’t get too heavy.
6. What’s the best way to store soda bread?
I wrap the cooled loaf in a clean tea towel or foil to keep the crust from going too hard. It stays good for 2 days on the counter, but I often freeze extra slices for up to 3 months.
7. Why didn’t my soda bread rise well?
That usually means my baking soda was old or I over-mixed the dough. I try to handle it gently and bake it as soon as I add the buttermilk—timing really matters here.
8. Can I make it gluten-free?
Yes, I’ve used a gluten-free all-purpose flour blend before. The texture changes a bit—more crumbly—but it still tastes lovely fresh from the oven.
Conclusion
Finally, I can say that my Mary Berry Soda Bread recipe tastes very delicious and is packed with many benefits. It’s quick, easy, and doesn’t need any yeast or fancy tools.
The ingredients are simple and healthy, making it a great choice for everyday baking. I made it myself in my kitchen, and the crust came out perfectly golden while the inside stayed soft and full of flavor.
It’s perfect with butter, jam, or even a bowl of warm soup. If you want a no-fuss, tasty bread that always turns out great—make it, and I’m sure you’ll like it too!
Mary Berry Soda Bread Recipe
Ingredients
Equipment
Method
- Sift or whisk together flour, baking soda, and salt in a large bowl.
- Rub in the cold butter with fingertips until the mixture looks like coarse crumbs.
- Make a well in the centre, pour in most of the buttermilk, and stir gently with a round-blade knife until a shaggy dough forms. Add more liquid only if it’s too dry.
- Turn dough out onto a floured surface. Knead very lightly—only a few turns. Shape into an 18–20 cm round.
- Place dough on the prepared tray. Use a floured sharp knife to cut a deep cross on top—this helps even baking and gives it charm.
- Preheat oven to 425 °F (220 °C; 375 °F fan). Bake for 35–40 minutes until golden, then tap the base—it should sound hollow.
- Let the loaf rest on a wire rack. Slice while warm or at room temp.