Mary Berry Soda Bread Recipe

I baked this Mary Berry soda bread on a rainy Sunday and instantly wondered why I hadn’t made it sooner. It took me less than an hour, filled the house with that warm, yeasty smell (no yeast required — yes, really), and gave me a crust you could hear from the other room.

I love how simple this recipe stays true to the spirit of soda bread: fast, rustic, and reliably comforting. If you want a no-fuss loaf that looks impressive but demands little attention, you’ll get everything you need here. Also, if you’re the kind of person who loves experimenting after nailing a base recipe, I’ve got variations and toppings to play with.

FYI, if you like easy bakes that pair well with tea, you might also enjoy this cranberry-orange shortbread cookies recipe for a sweet follow-up.

Why You’ll Love This Recipe

• Fast and forgiving — soda bread rises instantly; no waiting for proofing.
• Minimal equipment — you need a bowl, a spoon, and a baking sheet.
• Textures that sing — crisp crust, tender crumb, and a bit of chew.
• Versatile — toast it, sandwich it, or dunk it in soup.
• Great for beginners — I taught my sister in 20 minutes and she nailed it.

Ingredients You’ll Need

• 225 g Whole wheat flour (8 oz)
• 225 g White flour (8 oz)
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 tablespoon Pure honey
• 1 Egg (beaten)
• 400 ml Buttermilk

These measurements keep the texture balanced. I stick to half whole wheat and half white because I like the nuttiness without making the loaf heavy. If you prefer lighter bread, swap an extra 50 g of white flour for whole wheat — simple.

How to Make (Step-by-Step)

Step 1: Heat the oven and prep the pan

Adjust the oven’s temperature to 220°C / 425°F. Grease or line a baking sheet with parchment paper. I preheat the baking sheet too when I’m feeling fancy — it gives an extra-crispy base.

Step 2: Mix the dry ingredients

Take a large bowl. Sift the flour, baking soda, and salt into that bowl. Make sure all the ingredients are well incorporated. I use a fork to break up clumps and fluff the flours — less measuring drama that way.

Step 3: Combine wet ingredients

Now combine the beaten egg with enough buttermilk and honey to make a soft dough. Keep some buttermilk on standby; you may not need every millilitre. The honey adds a subtle warmth to the flavor, not sweetness that steals the show.

Step 4: Bring dough together

Fold the wet mixture into the dry ingredients with a spoon until it forms a shaggy dough. Don’t overwork it; soda bread likes a light touch. Over-kneading gives you a denser loaf, and nobody invited that to the party.

Step 5: Shape and score

Before shaping the dough into a circular loaf, knead it briefly on a floured board. Form a rustic round about 20 cm wide. Before placing the bread on the prepared baking sheet, cut a deep cross into its top. This helps the center cook evenly and gives you that classic look.

Step 6: Bake

Bake in the preheated oven for 30 to 35 minutes, or until the bread sounds hollow when tapped on the bottom. I give it a tap at 30 minutes and nudge another 3–5 minutes if needed. The crust should be a deep golden-brown.

Step 7: Cool and serve

Now remove from the oven and place on a wire rack to cool. The delicious Mary Berry Soda Bread is ready. Bon Appetit!

Pro Tips for the Best Results

• Measure flour by weight for consistent results — this recipe gives grams for a reason.
• Don’t skip the cross; it controls the rise and helps steam escape.
• Test doneness by sound — a hollow thump beats any temperature reading for this bread.
• Use fresh baking soda; expired soda gives you flat results.
• Adjust liquid slowly — different flours absorb differently, so stop when the dough feels soft but not sticky.
• Rest before slicing for at least 15 minutes to set the crumb.

IMO, these small habits make a loaf sing. And yes, I still forget the resting sometimes — don’t judge me.

Fun Variations & Topping Ideas

Variations:

• Cheddar & chive: Add 100 g grated cheddar and a handful of chopped chives to the dough.
• Seeded: Mix 2 tbsp each of sunflower and pumpkin seeds into the dough for texture.
• Sweet fruit: Stir in 75 g raisins or currants plus a pinch of cinnamon for a sweeter loaf.
• Herbed wholemeal: Add 2 tsp dried rosemary and swap one egg for 2 tbsp Greek yogurt for extra moisture.

Toppings:

• Oat crust: Brush with milk and press rolled oats on top before baking.
• Butter glaze: Melted salted butter brushed on hot bread gives instant decadence.
• Garlic & herb butter: Mix soft butter with minced garlic and parsley for an addictive spread.

Which combo will you try first? I went straight for cheddar and chive because cheese fixes everything.

Storing and Reheating

• Room temperature: Store in a paper bag or wrapped lightly in a tea towel for up to 2 days. This keeps the crust from going soggy.
• Refrigeration: Wrap tightly and refrigerate for up to 5 days if you use dairy-rich add-ins.
• Freezing: Slice and freeze in an airtight bag for up to 3 months. Toast from frozen or thaw at room temperature.
• Reheating: For day-old bread, slice and toast or rub cut side with a little water and pop it in a hot oven (200°C/400°F) for 6–8 minutes. The oven revives that crust better than a microwave.

Yes, microwaves exist. Use them for disasters, not for reviving crunchy bread.

Leftover ideas

• Bread and butter pudding — cut into cubes and use custard for a cozy dessert.
• Croutons — toss cubes in oil and roast until crisp for salads.
• Open sandwiches — thick slices, good cheese, pickles, done.
• Soup dunker — no explanation needed on a cold day.

I once made soup and used soda bread as the spoon. No regrets.

Frequently Asked Questions (FAQ)

What exactly is soda bread?

Soda bread uses baking soda as a leavening agent instead of yeast. The acid in buttermilk reacts with baking soda, creating bubbles that lift the dough instantly.

Can I make this without whole wheat flour?

Yes. Use 450 g white flour if you prefer an all-white loaf, but keep an eye on hydration because white flour absorbs liquid differently.

What can I use instead of buttermilk?

Mix 400 ml milk with 1 tbsp lemon juice or vinegar, let it sit for 5–10 minutes, and you’ve got a buttermilk substitute. It won’t be identical, but it works well in a pinch.

Why does my soda bread turn out dense?

You might have over-kneaded or used old baking soda. Also, too much liquid or compacting the dough tightly into the pan will weigh it down. Keep the dough light and stop kneading early.

Can I add sweeteners or dried fruit?

Absolutely. Add 75–100 g of dried fruit and a tablespoon of sugar or honey to balance it. I add raisin sometimes and pretend it’s healthy because it has whole wheat. That logic holds, right?

Conclusion

This Mary Berry soda bread recipe gives you speed, flavor, and a confident loaf without the yeast drama. You’ll enjoy a crisp crust and tender crumb with minimal fuss, and you can customize it easily with cheese, seeds, or fruit. Try the base once, and you’ll tinker happily from there.

If you want an extra tutorial to compare techniques, check out this helpful guide on How to make a Simple Soda Bread for more tricks and visual cues. I’d love to hear how your loaf turns out — leave a comment and a rating so we can swap tips. Now go bake something that makes your kitchen smell like a hug. 🙂