becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Original post published May 29th, 2019. Post last updated on May 2nd, 2024.
Made with whole wheat flour, honey, and mixed dried fruit, my easy soda bread recipe makes a great starter recipe for novice bakers. Slice and serve this homemade Irish soda bread while still slightly warm, with a big pat of butter on top!
What Inspired This Soda Bread Recipe?
I first learned to make a classic loaf of soda bread during our introduction to boulangerie course at Le Cordon Bleu London.
Prior to that class, I’d certainly eaten plenty of soda bread—in New York, soda bread peaks in popularity around Saint Patrick’s Day, with most bakeries and grocery stores selling their own versions of this rustic loaf. However, I’d never made soda bread before that class. I discovered that it’s actually delightfully simple to make (and with no yeast required, difficult to mess up!)
I loosely based this soda bread recipe on the one we learned at Le Cordon Bleu, along with some tweaks and adjustments to suit my own taste. The addition of dried fruit provides color and visual interest, plus a chewy textural element. Honey adds a sweet note, while whole wheat flour gives this loaf its beautiful dark golden brown color.
Soda Bread Tools and Ingredients
To make this soda bread recipe, gather the following ingredients:
- Whole wheat flour – Or wholemeal flour, depending on your location. Whole wheat flour adds color, as well as some additional fiber and protein.
- All purpose flour – A.k.a. plain flour, used in combination with whole wheat.
- Baking soda – Or bicarb of soda, is what makes soda bread soda bread! The rise in this bake comes from a chemical agent (baking soda/bicarbonate of soda) rather than biological (yeast).
- Salt – I prefer Diamond Crystal kosher salt, but fine sea salt or traditional cooking salt will also work.
- Unsalted butter – Cold and cubed, and worked into the dough with your hands using the “rubbing in” method, as you would when making shortcakes or shortcrust pastry.
- Honey – For a touch of sweetness. The sugar also helps to give the loaf its beautiful deep brown color.
- Buttermilk – Also a key component in a loaf of soda bread! Buttermilk pairs with baking soda to create the chemical reaction which causes the loaf to rise. Flavor-wise, it also adds a tangy note.
- Mixed dried fruit – For color, texture, and flavor. The addition of mixed dried fruit makes this soda bread recipe particularly tasty for breakfast. If you can’t find mixed dried fruit, I’ve offered some substitution suggestions below.
- Oats – Choose rolled oats (or old fashioned oats), rather than quick or instant oats.
You won’t need many special tools to make this soda bread recipe, but I do recommend a bench scraper (for mixing the dough), a serrated knife (for cutting the bread), and a sharp chef’s knife or bread lame (for scoring the top of the loaf).
Notes on Mixed Peel
In the UK, grocery stores like Waitrose and Sainsbury’s sell a pre-made dried fruit mix comprised of sultanas, raisins, currants, and candied citrus peels.
If you can’t find mixed dried fruit, an equal quantity of raisins, currants, golden raisins, or dried cranberries (or any combination of these) will also work. You can also add finely chopped homemade candied citrus peels to your mixture. And if desired, toss in a few tablespoons of chopped toasted walnuts for added texture.
Slicing and Serving Homemade Soda Bread
Unlike the spongy, open-crumb of yeast-raised breads, soda bread features a dense, slightly crumbly texture. For this reason, I strongly encourage using a serrated knife to slice your loaf. If you attempt to slice the soda bread with a chef’s knife, you’ll find yourself with jagged edges and crumbly pieces rather than evenly-sized slices.
This soda bread tastes best while still slightly warm (and ideally with a big pat of butter on top!) It’s delicious for breakfast or brunch, but I also enjoy eating a slice of homemade soda bread for lunch, alongside a bowl of my vegetarian chicken noodle soup!
Make-Ahead and Storage Suggestions
Because soda bread depends on a chemical agent (baking soda/bicarbonate of soda) rather than biological agent (yeast), this recipe comes together very quickly—no spending hours and hours waiting for the dough to rise. It’s a good option for days when you’d like to make a loaf of homemade bread but don’t have 3-4 hours to prove and bake a traditional yeast-raised loaf.
While freshest on the day it’s made, soda bread will keep reasonably well for several days. Place leftovers in a cloth bread bag, or wrap gently in parchment and aluminum foil, and store at room temperature on the countertop.
Soda bread also freezes well. To freeze, allow the loaf to cool completely, wrap it in parchment, then add a layer foil on top. Thaw at room temperature when ready to enjoy.
Other soda bread recipes you might enjoy:
Miniature Soda Bread Three Ways
Soda Bread with Cheddar and Herbs
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Soda Bread
- Total Time: 55 minutes
- Yield: 1 7-inch round loaf 1x
Description
A soda bread recipe with whole wheat, honey, and mixed dried fruit. Slice and serve the loaf while still slightly warm, with a pat of butter on top!
Ingredients
96 grams whole wheat flour (3/4 cup)
85 grams all purpose flour (2/3 cup)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
30 grams unsalted butter, cold and cubed (2 tablespoons)
40 grams honey (2 tablespoons)
165 milliliters buttermilk, at room temperature (2/3 cup)
145 grams mixed dried fruit (1 cup)
45 grams rolled oats (1/2 cup)
Instructions
Preheat oven to 350° F / 176° C. Line a large rimmed baking tray with parchment.
In a large bowl, combine the whole wheat flour, all purpose flour, kosher salt, and baking soda.
Add the butter to flour bowl, using your hands or a bench scraper to work it into the dry ingredients.
Add the honey and the buttermilk, and use a bench scraper to combine.
With your hands or a bench scraper, work the mixed fruit into the dough.
Knead in about three quarters of the rolled oats, reserving the rest for coating the loaf.
Shape dough into a ball and roll in the remaining oats.
Transfer to prepared tray.
With a sharp knife or bread lame, cut a cross-shaped incision into the loaf.
With your fingertips, press down to increase the size of the opening.
Bake in preheated oven for 45 minutes, or until top and bottom are very deeply golden brown.
Transfer to wire rack to cool.
Slice with a serrated knife. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
