Oven Soda Bread

Oven Soda Bread
Oven Soda Bread

Traditionally, soda bread was shaped into a round and placed into a greased iron pot called a Bastible. This looked rather like a Dutch oven and was hung over the fire in the hearth.

Makes1 loaf

Cooking MethodBaking



Recipe CourseAppetizer, Snack


  • 1 pound all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ounce butter
  • 20 ounces buttermilk


  1. Preheat the oven to 425°F/220°C.  Grease a 9 by 5-in (23 by 12-cm) loaf tin or a flat baking sheet. 

  2. Sift the flour, baking soda, and salt in a bowl and rub in the butter. 

  3. Add the buttermilk and work gently but quickly into a soft dough.

  4.  Place in the loaf tin or make into a round shape and place on the baking sheet.

  5. If you are making a round cake you need to mark a cross in the top to let the Devil out or to make it easier to cut into four segments. Bake for 20 to 30 minutes. 

  6. The bread will sound hollow when the bottom is knocked. Turn the bread out onto a wire rack to cool and cover with a damp tea towel.

Chef's Note

Sometimes Ma would add currants or raisins just for a change. I loved this bread sliced and toasted (using a long-handled toasting fork shaped like a trident) in front of the fire and smothered with butter.


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My mom and grandmother used to make this a couple of times a year. I always enjoyed helping make this with them. Your recipe brought up some very happy memories. Thanks for that! My grandmother always added raisins or dried cranberries. She also firmly believed that sugar was necessary in everything. So, I added dried cranberries and sugar. The result was delicious!! I am wondering if there are other things you could add without changing the the consistency? Thanks again for the memories!


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