Shared by Henna
February 2025

My mother’s family are from Tipperary in the Republic of Ireland and my grandmother (nana) always made soda bread. It is quick and easy, and does not need and kneading or any yeast. It tastes delicious warm with butter, or dipped into soup!

Plain Flour: 500g (you can use 250g plain + 250g wholemeal if you rather)
Buttermilk: 400ml
Granulated sugar: 2-3 tablespoon
Salt: 1 teaspoon
Unsalted Butter: (cold) 50g cubed
Bicarbonate of soda: 1 teaspoon
Egg: 1
Raisins: 200g (optional)

Preheat your oven to 200C/ 180c fan/ gas 6. Line a baking tray or a large cast iron skillet with parchment paper. 

Whisk the buttermilk and egg together in a jug or bowl. In a separate large bowl, sieve the flour and mix in the granulated sugar, bicarbonate of soda and salt.

Using your hands, rub the cold butter into the flour mixture, between your fingers and thumbs into small (pea-sized) crumbs. Stir in the raisins if using. 

Make a hole in the centre of the flour mixture, resembling a well. Have a butter/ table-knife in one hand and use your other hand to pour the buttermilk into the middle of the hole in the flour. Using the table knife, mix the buttermilk into the flour quickly in big circles. Then use your hands to gently bring the dough together (being gentle with the dough). Shape it into a round loaf with your hands. It is quite sticky so you may need to use more flour on your hands. 

Place the loaf on your baking parchment and use a sharp knife to cut a half inch deep ‘X’ across the surface. Bake for about 45 minutes until the top is golden and it sounds hollow when you pat on the bottom. Allow to cool on a wire rack and enjoy. 

Once cool, place it in an airtight container and store at room temperature for up to 2 days.