At Edinburgh Food Social, we love recipes that are healthy and simple: we want them to be easily incorporated into every day life. Homemade soda bread ticks every box. There’s no kneading, no proving, and no special equipment required — just a bowl, a spoon, and a hot oven. This version uses wholemeal flour for extra nuttiness and fibre, and fennel seeds for a gentle sweetness that tastes amazing with soups and cheeses. It’s the perfect bake for a cosy autumnal lunch – super quick and avoids all those preservatives and additives found in shop bought loaves.
Ingredients
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250g wholemeal flour
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250g plain flour
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1 tsp bicarbonate of soda
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1 tsp salt
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2 tsp fennel seeds
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400ml buttermilk (or milk mixed with 1 tbsp lemon juice)
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1 tbsp honey or maple syrup (optional, for a hint of sweetness)
Method
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Preheat your oven to 200°C (fan 180°C) and lightly dust a baking tray with flour.
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Mix dry ingredients: In a large bowl, combine the wholemeal flour, plain flour, bicarbonate of soda, salt, and fennel seeds.
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Add liquid: Make a well in the centre, pour in the buttermilk (and honey, if using), and stir gently with a wooden spoon until a dough forms.
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Shape: Tip the dough onto a lightly floured surface and shape it into a round — no kneading needed! Place it on your tray and flatten slightly.
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Score: Use a sharp knife to cut a deep cross across the top — this helps it cook evenly and, according to Irish tradition, lets the fairies out!
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Bake: Cook for 30–35 minutes, until golden brown and the base sounds hollow when tapped.
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Cool: Transfer to a wire rack and leave to cool slightly before slicing.
Serve warm with soup, cheese, or a drizzle of olive oil. Soda bread is best eaten fresh but keeps well for a day or two — and makes fantastic toast the next morning.
