How to make Jamie and Buddy's tin can soda bread

There’s no need to bother weighing out when you make Jamie and Buddy's tin can soda bread recipe — you don’t even need yeast or waiting time for the dough to rise. Joy!

To make it even easier, Jamie’s tin-can method means you don’t have to bother weighing out, so you can make this delicious loaf without using scales – bonus!

You’ll need

1 tin plain flour (275g), plus extra for dusting

1 tin wholemeal flour (275g)

2 teaspoons bicarbonate of soda

1 tin buttermilk or semi-skimmed milk (400ml)

optional: 1 teaspoon of honey or sugar

optional: 1 handful of porridge oats, plus extra for sprinkling

olive oil or butter, for brushing

Preheat the oven to 190°C/375°F/gas 5.

Place the flours, bicarbonate of soda, milk, honey (if using) and a generous pinch of sea salt in a large bowl and mix together, then fold in the porridge oats, if using.

Tip onto a floured surface and use your hands to pat and bring the dough together.

Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly, so you end up with a disk, roughly 6 to 7cm thick. Brush with a little olive oil or butter and sprinkle over a few porridge oats, if you like.

Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 45 to 50 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Turn out the bread onto a wire rack to cool, then serve, still slightly warm, with some soup or a nice wedge of cheese.

Check out Jamie’s Simple soda bread recipe here and our easy no-yeast bread recipes here. Release your inner baker!