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Close up of soda bread after baking, on baking tray.
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5 from 1 vote

Easy White Soda Bread

Easy white soda bread made with plain flour and milk for a simple rustic loaf of bread
Course Baking
Cuisine irish
Keyword soda bread
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 187kcal


  • 350 g plain flour
  • 250 ml milk
  • 1 tbsp white wine vinegar
  • 1.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 1 egg for egg wash


  • Pour a tablespoon of white wine vinegar into the milk in a jug and leave to thicken for 10-15 minutes. Once it has thickened you can continue with the next step.
    Preheat the oven to 180 degrees Celsius.
  • Place the flour, bicarbonate of soda and salt in a large bowl.
    Pour in the milk.
  • Stir together the ingredients and it will start to come together as a dough.
  • Once combined, transfer the dough to a floured surface, bring the dough together into a ball roughly. Don’t knead, you don’t need to knead soda bread, and kneading can make it dense and heavy. Make two deep slashes in the top of the dough.
  • Transfer the dough to a baking tray and brush on the egg wash.
  • Bake for 35-40 minutes until golden brown and the base sounds hollow when tapped.
    Remove from the oven, leave to cool for a few minutes then devour!



Soda bread makes a rustic style loaf with a denser texture than a sandwich loaf, so it goes well with casseroles, chilli, soups, and that kind of thing in the colder months, and just as well with salads, cheese and cold meat in the warmer months.
It is best served with lashings of butter!
Serve it on the side of my spiced carrot soup for a gorgeous lunch! Or with my vegetable filo pie.
Add in herbs (dried work well as they don’t add moisture, drier fresh herbs like rosemary, sage, thyme also go well), roasted peppers, chopped tomatoescheese, chunks of ham.
Try using some seeded flour for part of the flour content to add texture.
To make it vegan, use your preferred plant milk instead of milk and brush with more plant milk to replace the egg wash.
Soda bread is best used within 2-3 days of baking. Store it at room temperature, ideally wrapped in baking paper or similar.
If you have managed to get buttermilk and want to make this recipe using buttermilk instead, replace the milk plus white wine vinegar with one pot of buttermilk (usually 284 ml) for a traditional buttermilk soda bread.


Calories: 187kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 373mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Calcium: 45mg | Iron: 2mg