Easy Soda Bread Loaf

by Lucy Williamson February 14, 2025

Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.

Rather than relying on yeast fermentation, soda bread is raised through a chemical reaction between the bicarbonate of soda and acid in the dough and the acid, producing carbon dioxide gas bubbles when heated in the oven and causing the bread to rise. Traditionally Irish soda bread uses buttermilk as the acid, but you can also use yoghurt, kafir or lemon juice as in this recipe.

This recipe is from Dr. Lucy Williamson, an award-winning Registered Nutritionist and former Vet, with over 30 years of expertise in health, food, and farming. As founder of The Gut Project, she champions evidence-based nutrition, focusing on gut health and sustainable food choices. She works across the food system - from regenerative farming to health practitioner training - and her Gut Health learning platform helps people to make informed, planet-friendly choices. A sought-after speaker, Lucy simplifies nutrition science for media, from Organic Farming Magazine & BBC Radio 4 Food Programme to Hello! magazine.

Makes 1 loaf

Ingredients

250g White Self-raising Flour
250g Stoneground Wholemeal Flour
80g Naked Oat Flakes
250ml Milk (or half milk, half kefir)
150ml Water
Juice of Half a Lemon
2 tsp Salt
1 tsp Brown Sugar
1 tsp Bicarbonate of Soda
Olive Oil, to brush over the loaf

Method

Mix together the dry ingredients in a large bowl.
Mx the milk, water and lemon juice in a jug and whisk together.
Pour this mix into the dry ingredients gradually and bring the mix together as a wet dough.
Tip the dough onto a lined baking tray or pizza stone and form into a disc shape about 20cms diameter. Make a cross on the top with a sharp knife and brush with oil. Finally, sprinkle over some oats or oatmeal.
Leave the dough to rest for 10 minutes then place in the centre of your oven and bake for about 30 minutes or until it’s golden and sounds hollow when tapped.
I like to lightly score the loaf into12 pieces then break each piece off to share.

Lucy Williamson

Author

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