Chilli Soda Bread

Soda bread is brilliant! It’s such an excellent ‘rustle up’ bake.  Five everyday ingredients, a bit of loose mixing, a quick spell in the oven and you have a delicious loaf ready to be scoffed.  Most recipes use buttermilk but I never have any so I use yoghurt and milk.  Instead of the chillies you could make lemon and basil, apricot and walnut, garlic, orange and thyme….Keep me posted on what you come up with.


  •  350g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  •  150g milk
  • 150g plain yoghurt
  • (or 300g buttermilk instead of the milk and yoghurt)
  • 2 tsp red chilli flakes


  1. Preheat the oven to 200C
  2. Mix the flour, salt, bicarbonate of soda and chill flakes into a bowl and give it a good stir with a fork.
  3. Make a well and then pour in the milk and yoghurt.
  4. Mix it quickly and lightly using a fork until it comes together into a soft dough
  5. Turn it out onto a floured surface and knead it really lightly into a round shape.
  6. Put it onto a floured baking tray.
  7. Take a ruler and press the edge down onto the loaf vertically and horizontally like the lines on a hot cross bun.  Go almost all the way down to the baking tray.
  8. Bake for around 40 minutes until it’s golden brown.
I eat this one with a dhal or a runny curry.  You could also have it with a simple tomato soup, to mop up pasta sauce or with a salad and some hummus.  Let me know :-)

6 responses to “Chilli Soda Bread

  1. Pingback: Chilli in the air | The Botanical Baker

  2. I haven’t made bread since I was at school, at least 10 years ago but this recipe looked so simple I couldn’t resist today … and what a result! I used the buttermilk as it’s quite readily stocked at my supermarket and was really pleased with everything: the size, colour, texture, density of the dough. An absolute cracker of a recipe, I’ll be making this again and again, thank you x


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  4. My mum has just discovered the joy of soda bread – with us eager to reap the rewards! It is just as you say a great quick bread to whip up. We add a very generous sprinkling of rolled oats on the top of the bread before it goes in the oven. Although I may try the walnut and apricot suggestion – it sounds delicious! We also use yoghurt and milk as I find it easier to source than buttermillk and more versatile. Thanks for the post!


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