Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Soda bread

Simple soda bread

A classic loaf made easy

Soda bread

1 hr 10 mins
Super easy

serves 8

About the recipe

You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

250g wholemeal flour

100g plain flour, plus extra for dusting 50g pinhead oatmeal

1 teaspoon bicarbonate of soda

1 teaspoon sea salt

1 teaspoon sugar

1 large free-range egg

1 x 300ml tub buttermilk

Top Tip

If you can’t find pinhead oatmeal, use rolled oats instead – blitz them in a food processor first, then you’re good to go.

Be careful not to over-mix the dough – stop mixing as soon as it comes together otherwise you’ll end up with tough, dense bread.

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
  3. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
  4. Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
  5. 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.
  6. 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 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
  7. Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.

Tags

Recipes you may like

related features