The Little Mill Blog
Soda bread Recipe

Brown Soda bread

by Kathy Purcell,

Soda Bread


  • 500g The Little Mill Plain Wholemeal Flour
  • 500g Plain White Flour
  • 17g (1 & 1/4 teaspoon) Bicarbonate of Soda (baking soda)
  • 17g (2 & 1/2 Teaspoons) Sea Salt (can use normal salt)
  • 20g (1 table spoon)Honey (optional)
  • 850g Buttermilk

Preparation instructions

  1. Place flour in a bowl for mixing. Add the salt and sieve the baking soda onto the flours. Mix all the powders together to make sure the soda is fully dispersed.
  2. Add the honey and the buttermilk
  3. Mix using a spatula or by hand until a smooth lump free soft dough is made (porridge like consistency)
  4. Split the dough evenly into two greased 2Lb baking tins and pat down or spread gently to flat in the tin.
  5. Suggested you sprinkle some wheat or porridge flakes on top of the dough in the tins for decoration , but this is optional.
  6. Cut the dough down the centre the length of the tin with a knife. Suggest the knife is dipped in a little vegetable oil to make cutting smoother.
  7. Have the oven preheated to 175 C and place the two tins in the oven. Bake for 52-55 minutes or as required.
  8. Turn on onto cooling wire after baking to allow to cool.

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