Soda bread is one of the easiest bread recipes to make and is the perfect way to start your Sunday morning - with the smell of freshly baked bread, slathered with salted butter.

This recipe uses soured milk - which we know doesn't sound appetising but is similar to using buttermilk in a recipe. So next time you have soured milk in the fridge, don't tip it!

Use it up by making scones, muffins or waffles, which benefit from the acidity to give a soft and fluffy result. Or try this speedy, sweet soda bread, lovely served with soup, cheese or even as a quick breakfast loaf.

You'll have delicious bread on your table in under an hour - now that's something we can get onboard with!

Check out our favourite bread recipes if you're looking for a fun weekend project to make.

Yields: 8 servings

Prep Time: 15 mins

Process Time: 35 mins

Total Time: 50 mins

Calories per Serving: 368


  • 200 g

    plain flour

  • 200 g

    plain wholemeal flour, plus extra to dust

  • 2 tsp.

    bicarbonate of soda

  • 75 g

    butter, chilled and cubed

  • 40 g

    porridge oats

  • 75 g

    raisins or sultanas

  • 75 g

    ready-to-eat dates, finely chopped

  • 250 mL

    soured milk, plus extra to brush, see GH TIP

  • 3 tbsp.

    runny honey

  • 1/2 tbsp.

    demerara sugar


  1. Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. In a large bowl mix the flours, bicarbonate of soda and 1/2tsp fine salt. Add the butter and rub in using your fingers until the mixture resembles fine breadcrumbs. Mix in the oats and dried fruit.
  2. In a jug, mix the soured milk (see GH TIP) and honey, until combined. Add to the dry ingredients and stir to make a soft dough. Tip on to a work surface and shape to a rough 17-18cm round (try not to overwork the dough or the soda bread may become tough).
  3. Transfer to the lined sheet. Using a knife or the handle of a wooden spoon, slice/press a deep cross into the top of the loaf. Brush the top with soured milk, then sprinkle over the demerara sugar.
  4. Bake for 30-35min, or until slightly risen and deep golden. Transfer to a wire rack and leave to cool completely before serving in slices.


If you don’t have soured milk, use buttermilk instead (you might need to add a little water to bring the dough together). Alternatively, you can add 1tbsp lemon juice to the same quantity of whole milk and leave to stand for 10min before using.

Per serving:

  • Calories: 368
  • Protein: 8g
  • Fat: 10g
  • Saturates: g
  • Carbs: 6g
  • Total sugars: 21g
  • Fibre: 5g

2023-05-23T15:10:05Z dg43tfdfdgfd