Soda Bread

This technique should be in every cook’s repertoire. Amazingly simple, and the ideal foundation in baking. No kneading or rising – just mix and bake.


170g self-raising flour
170g white spelt flour
1/2 teaspoon salt
290ml milk
1 tablespoon white wine or cider vinegar
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated

  1. Preheat the oven to 200°C.
  2. Add the vinegar to the milk to create buttermilk.
  3. Leave to stand for 5 minutes.
  4. Mix the flours with the salt and the dill.
  5. Add the grated beetroot and combine well, then add the baking soda.
  6. Next, add the buttermilk and mix it quickly to form a soft dough.
  7. Dust a large baking tray with flour.
  8. Gently transfer the dough onto the baking sheet.
  9. Take a large, straight spoon handle and coat it in flour. Then use the handle to push a cross shape into the dough.
  10. Bake for about 30 minutes, or until the loaf sounds hollow when tapped.
  11. Leave to cool on a wire rack.