My favourite bread - Seeded White Soda

This has to be my favourite of all breads and like most soda breads its simple to make. I guess the reason I love soda bread so much is because of my grandfather Bill. During the summer when we were kids my cousins whom of which live with Bill would go on holiday with my aunt and uncle, that would always mean my mum, brother Steven and me would  stay with Bill for 2 weeks each summer to keep him company. Bill himself was a great baker in his younger years as well as being a great a cook, the man was always able to turn his hand to anything. Rather than bake soda bread though he would get his favourite down in Super Save in Caherdavin where I am from in Limerick. The bread was simply named Bobby's bread who in actual fact used to bake his bread in a little garage beside the woman who used to mind me as a child which is a cool coincidence. Anyways back to Bill, every morning for breakfast we would have a slice or two of Bobby's bread with a nice thick layer of butter and marmalade with a strong cup of tea. Heaven! simplicity but the perfect breakfast. That's why still to this day Soda bread ranks up there as one of my favourites, and white soda most of all because its lighter and that bit softer than wholemeal. The recipe below is easy to make so please try it, anyone can make soda bread.


450g plain flour
1 tsp salt
1 tsp bicarbonate of soda
25g butter
1 egg
375ml buttermilk
1tbsp of poppy seeds
1tbsp of sesame seeds


Preheat the oven to 220°C/200(Fan) (425°F), Gas mark 7.

Sift together the flour, salt and bicarbonate of soda in a large bowl. Add the butter and rub into the flour mix until it resembles breadcrumbs. Make a well in the centre, adding the seeds.
Now add a beaten egg to the mixture, using your slowly bring together. Pour most of the buttermilk into the flour mixture. Mix with your hand adding more buttermilk if necessary. The dough should be quite soft and light, but not too sticky.


Turn onto a floured work surface, and gently bring it together into a round. Cut a line down the middle on top.

Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C / 180(Fan) (400°F), Gas mark 6 and cook for 30 minutes more. 

Allow to cool on a wire rack. 

Thanks for reading,

PS: I highly recommend trying this bread with some gooseberry jam from Wexford Preserves 

I love these guys, there jam and preserves are stunning, check them out here: