Mary Berry Soda Bread

I made this soda bread the first time on a cold, grey Tuesday when I’d run out of yeast and patience. I needed something warm and homey—but without a faff. To be honest, I wasn’t expecting much. Soda bread has a bit of a reputation for being dry, or worse, bland. But Mary’s version? Surprisingly lovely. Crisp crust, earthy centre, and just the faintest sweetness from the honey.

The first round nearly flopped—I didn’t cut the cross deep enough and ended up with a pale, stodgy middle. Let me show you how I fixed that and made this bread something I now bake on purpose—even when I do have yeast in the house.

WHY THIS ONE WORKS SO WELL

The mix of wholemeal and white flour is spot on—nutty without being heavy. And the honey? Just a spoonful, but it rounds out the tang of the buttermilk beautifully. Most soda breads skip that and end up flat-tasting. Also, Mary’s liquid ratio is perfect—enough moisture to bind, but not so much you end up with a sticky mess.

The real game-changer? Scoring the cross deeply. It’s not just for show. It helps the heat get right into the centre so you don’t get that dreaded gummy underbake.

INGREDIENTS + WHY THEY MATTER

• Plain White Flour (150g) – Lightens the texture so it’s not brick-like. I tried using all wholemeal once—never again.
• Plain Wholemeal Flour (350g) – Brings that earthy, nutty flavour. Gives it bite and body.
• Runny Honey (1 tbsp) – Just enough to balance the tang of the buttermilk. Without it, the loaf tasted flat.
• Salt (1 tsp) – Crucial for flavour. I once forgot it and the whole loaf tasted like wet cardboard.
• Bicarbonate of Soda (2 tsp) – The rise agent. It reacts with the acid in the buttermilk to lift the dough.
• Buttermilk (284ml) – Brings the signature tang and helps activate the bicarb. I’ve tried kefir too—lovely but stronger.
• Milk (6 tbsp) – Loosens the dough just enough. Too much, and you’ll have a sticky pancake.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Buttermilk? Mix 250ml milk with 1 tbsp lemon juice or white vinegar. Let it sit 10 mins—sorted.
• Want it dairy-free? Oat milk with lemon juice works okay, but it won’t brown quite the same.
• Add-ins that work: A small handful of oats on top looks lovely. Chopped walnuts or 1 tsp fennel seeds folded in = magical with cheese.
• Skip the honey? You can—but I missed the balance it gives. Try maple syrup if you must.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bread was raw in the centre	Cross wasn’t cut deep enough	Score at least halfway down the loaf
Tough texture	Over-kneaded the dough	Mix just until it comes together
Flat, sad loaf	Used old bicarb	Always check your raising agents

HOW TO MAKE MARY BERRY’S SODA BREAD

1. Preheat the oven to 220°C (200°C fan) / 425°F / Gas 7. Line a baking tray with parchment and dust it with flour.
2. In a large mixing bowl, combine the flours, honey, salt, and bicarbonate of soda.
3. Pour in the buttermilk and milk and mix with a table knife—it’ll look shaggy. That’s fine.
4. Tip it out onto a floured surface and gently knead just enough to bring it together. Don’t overdo it.
5. Shape into a round, about 20cm wide. Pop onto your baking tray.
6. Using a serrated knife, cut a deep cross—at least halfway through. It’s what gets the middle cooked.
7. Bake for 20–25 minutes until it’s golden and sounds hollow when tapped on the bottom.
8. Cool on a wire rack, covered with a clean tea towel (this keeps the crust from going rock-hard).

TIPS FROM MY KITCHEN

• I use my old metal tray—it gives a better crust than nonstick.
• Don’t use strong bread flour here—it toughens the loaf.
• If your dough’s too wet to handle, add 1 tbsp more plain flour at a time. Don’t panic.
• I let it cool 10 mins before slicing—but honestly, it’s irresistible warm.

STORAGE + SERVING

• Lasts 2–3 days wrapped in a tea towel or airtight box.
• Freezes beautifully—wrap in cling film, then foil. Slice before freezing if you want toast-on-demand.
• Best served with: salted butter, sharp cheddar, or dunked in soup (tomato or leek & potato are perfect).

FREQUENTLY ASKED QUESTIONS

Q: Can I use all white flour instead?
A: You can, but it’ll be milder in flavour and a bit fluffier. I like the mix—it’s got more character.

Q: Why does my soda bread taste bitter?
A: Usually down to too much bicarb or not enough acid (buttermilk). Stick to the exact ratios.

Q: Do I need to knead it properly like normal bread?
A: Nope! Just bring it together. Over-kneading ruins the texture.

Q: Can I make it in a loaf tin?
A: You can, but it won’t get the same crust. Stick with the freeform round if you can.

Try More Recipes:

• Mary Berry Chicken Satay Style Curry
• Mary Berry Crab Blinis
• Mary Berry Cauliflower Steaks
• Mary Berry Veggie Burgers