Mary Berry Irish Soda Bread

I’ll be honest—this bake had me a bit cocky at first. No yeast? No rising time? Just a bowl and a bake? Easy, I thought. And then I pulled out what I can only describe as a pale, flat doorstop. My first loaf was dense as a brick and tasted like… well, warm flour.

Turns out, there’s a fine line between rustic and raw.

The good news? Once I clocked the actual secret (hint: it’s all in the buttermilk-to-dough dance), this humble little bread became one of my go-to bakes for last-minute lunches, stew-soakers, or a warm slice with too much butter. Let me show you how I fixed it.

What Makes This Recipe Special

This one just works because it’s dead simple—but only if you let it be. There’s no yeast, no proofing, no fuss. But every movement matters: cold butter, light hands, and the right buttermilk ratio are non-negotiables.

Most soda bread recipes let the dough get too dry (been there). But Mary’s proportions, when followed closely, yield a soft, shaggy dough that bakes up into a golden-crusted loaf with that signature crumbly middle. Perfect for tearing, buttering, and dunking.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (450g) – The backbone. I’ve tried strong bread flour—don’t. It makes the crumb too chewy.
• Baking soda (1 tsp) – The only leavening here, so make sure it’s fresh. Flat soda = flat loaf.
• Salt (1 tsp) – You’ll miss it if it’s not there. Enhances flavour.
• Cold butter (55g) – Rubbed in for tenderness. Room-temp butter makes the dough greasy and heavy.
• Buttermilk (300ml) – The magic. Reacts with the soda to lift the loaf. I’ve also used soured milk in a pinch (1 tbsp vinegar to 300ml milk), and it worked surprisingly well.

Making It Yours (Without Ruining It)

• No buttermilk? – Use whole milk with a tablespoon of lemon juice or vinegar. Let it sit 10 mins. It’s not quite as tangy but still rises well.
• Gluten-free test – I did try a GF flour blend once. It held shape but turned gummy in the middle. Wouldn’t recommend unless you’re ready to tweak.
• Add-ins that worked: Chopped walnuts and raisins (a riff on Irish “spotted dog”) were lovely. Cheese was too greasy—the crumb collapsed.
• Egg-free? – No egg in this one anyway, so safe by default.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Bread came out dense	Overmixed the dough	Stir just until combined—use a knife
Flat loaf, weird texture	Buttermilk wasn’t enough	Dough should be soft, not stiff
Burnt bottom	Used a dark tray without parchment	Light baking sheet or use a liner
Gummy center	Baked too short or oven too hot	Bake 35 mins, then check centre

How to Make Mary Berry’s Irish Soda Bread

1. Preheat the oven to 425°F (or 375°F if using fan). Line a tray with parchment or lightly flour it.
2. Sift together flour, baking soda, and salt in a big bowl.
3. Rub in cold butter using fingertips until it looks like chunky breadcrumbs. Don’t overwork it.
4. Make a well, pour in most of the buttermilk, and stir gently with a round-bladed knife until a shaggy dough forms. Add more buttermilk if it’s too dry—it should be soft and slightly sticky.
5. Tip it onto a floured surface and gently knead just a few times to bring it together. Shape into a round, about 7 inches wide.
6. Flatten slightly, place on the tray, and score a deep cross across the top (don’t skip this—it’s not just for looks).
7. Bake for 35–40 minutes, until golden and sounds hollow when tapped underneath.
8. Cool on a wire rack before slicing (if you can wait).

Tips From My Kitchen

• I flour the knife before scoring—it stops dragging through the dough.
• If I’m unsure it’s cooked, I tap the bottom. Hollow = done.
• I’ve baked this in a cast iron pan for a crisper bottom. Lovely.
• My fan oven runs hot, so I check at 30 mins and cover with foil if browning too fast.

Storage + Serving

• Fresh: Best eaten same day, but still good toasted for 2–3 days.
• Storage: Wrap in foil or beeswax wrap and store at room temp. Avoid plastic—it makes the crust soft.
• Freezer: Slice, wrap, and freeze up to 3 months. Toast straight from frozen.
• Serving: Hot soup’s best friend. Also dreamy with sharp cheddar and chutney.

FAQs

Q: Can I use plain yogurt instead of buttermilk?
A: I’ve tried it—works if you thin it slightly with milk. The dough’s stickier, but still rises.

Q: Why is my soda bread bitter?
A: That’s usually too much baking soda. Stick to 1 level teaspoon—and check it’s not stale or clumpy.

Q: Do I need to knead soda bread?
A: Barely. Just a quick bring-together. Too much handling = dense loaf.

Q: Can I make it in advance?
A: You can mix the dry ingredients ahead, but don’t add buttermilk until ready to bake.

Q: Is it supposed to crack on top?
A: Yep. That’s part of the charm. The deep cross helps it rise evenly and bake through.

Try More Recipes:

• Mary Berry Blueberry Traybake
• Mary Berry Queen Cakes
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Pecan And Cinnamon Ripple Squares