Paul Hollywood’s Soda Bread Recipe

Paul Hollywood’s soda bread is a beautifully humble Irish-style loaf that leans on the simple magic of baking soda and buttermilk to rise, instead of yeast. Unlike traditional breads that require hours of proofing, this one comes together in under an hour, making it a go-to for those spontaneous cravings or last-minute dinner guests.

This recipe captures the soul of soda bread-crusty on the outside, tender and dense inside, with a distinct tang from the buttermilk. It’s not about perfection or glossy finishes; it’s about substance, texture, and honest-to-goodness comfort. Paul, a stickler for traditional techniques and hearty bakes, keeps this recipe rooted in its rustic Irish origins while giving it the precision of a master baker’s touch.

Paul Hollywood’s Soda Bread Recipe

Ingredients Needed

Here’s what you’ll need to craft this dense, golden-crusted beauty:

• 250g plain white flour
• 250g plain wholemeal flour
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp fine salt
• 420ml buttermilk (plus a touch extra if the dough is too dry)

Optional (but delightful) additions:

• 1 tbsp oats for the topping
• A dash of honey or treacle for sweetness
• Seeds like caraway, sunflower, or pumpkin for texture

Note: The key player here is buttermilk. Its acidity reacts with the bicarbonate of soda to create carbon dioxide bubbles, giving the bread lift without the need for yeast.

Equipment Needed

You won’t need fancy gear-just the basics:

• Large mixing bowl
• Wooden spoon or dough scraper
• Measuring scale or cups
• Baking sheet (lightly floured or lined with parchment)
• Sharp knife (for scoring the classic cross on top)
• Cooling rack

If you have a Dutch oven, you can also bake it inside for a more even crust, though traditionally, it’s done straight on a baking sheet.

Step-by-Step Guide To Make Paul Hollywood’s Soda Bread

1. Preheat your oven to 200°C (180°C fan) or 400°F. Get your baking sheet ready.
2. In a large mixing bowl, combine both flours, the bicarbonate of soda, and salt. Mix well to evenly distribute the leavening.
3. Pour in most of the buttermilk and begin mixing with your hand or a wooden spoon. You’re aiming for a soft but not sticky dough. Add more buttermilk if it’s dry, a splash at a time.
4. Bring the dough together gently. No kneading-just a light touch to combine. Overworking it can make the bread tough.
5. Shape the dough into a round loaf about 4 cm (1.5 inches) thick. Place it on the baking sheet.
6. Using a sharp knife, score a deep cross into the top of the dough. This helps the heat reach the center, and traditionally, it’s said to let the fairies out!
7. If desired, sprinkle oats on top for a bit of texture.
8. Bake for 30-40 minutes, until golden and the base sounds hollow when tapped. You can also use a skewer to check doneness-it should come out clean.
9. Let cool on a wire rack. Slice thick and serve warm with butter, cheese, or jam.

Mastering The Recipe: Tips And Tricks

• Don’t overmix! The dough should come together quickly and stay rough. Think scone dough, not bread dough.
• Work fast: Once the soda hits the buttermilk, the chemical reaction starts. You want that reaction to happen in the oven-not in the bowl.
• Use cold buttermilk straight from the fridge to keep the dough firm and easier to handle.
• If you don’t have buttermilk, you can make a quick substitute: mix 420ml milk with 2 tbsp lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly.
• Want a crunchier crust? Dust the top with flour or oats and bake directly on a hot baking stone or preheated sheet.
• Soda bread is best on the day it’s baked but makes great toast the next day.

Paul Hollywood’s soda bread isn’t just a recipe-it’s an invitation to slow down and savor something deeply satisfying and rooted in tradition. With minimal ingredients and zero proofing time, it embodies the magic of simplicity. Whether you’re pairing it with a hearty stew, slathering it with butter for breakfast, or sneaking a warm slice at midnight, this loaf delivers every time.

It’s rustic, real, and refreshingly straightforward-just the way Paul likes it. Ready to dust your counter with flour and bring a little British-Irish comfort into your kitchen?

Simple Twists On Paul Hollywood’s Soda Bread Recipe

Paul Hollywood’s soda bread recipe is delightfully straightforward-a rustic Irish staple made without yeast, relying instead on baking soda and buttermilk to provide its signature rise and tang. But part of the charm of soda bread is how amenable it is to improvisation. You can tweak it in dozens of ways without compromising its structure.

1. 🍯 Sweet Variations

   • Add a handful of raisins, currants, or dried cranberries to the dough for a burst of sweetness. A spoonful of honey or maple syrup in the mix enhances the flavor profile without overpowering the bread.
   • For a festive twist, try folding in orange zest and chopped dark chocolate-perfect for holiday brunches.

2. 🧀 Savory Swaps

   • Incorporate sharp cheddar, crumbled blue cheese, or grated Parmesan into the dough. Add chopped herbs like rosemary, thyme, or chives for a savory herbal aroma.
   • For a smoky punch, dice up pancetta or crispy bacon and mix it into the dough along with caramelized onions.

3. 🌾 Grains And Seeds

   • Mix in oats, sunflower seeds, or flaxseeds for added texture and nutty depth. Use part wholemeal flour or rye to give the loaf an earthy tone and heartier crumb.

4. 🌶️ Global Flavor Infusions

   

   • Add a teaspoon of cumin or nigella seeds for a Middle Eastern touch.
   • A pinch of garam masala or turmeric with chopped coriander leaves transforms the loaf into a spiced, aromatic bread that pairs beautifully with curry dishes.

Soda bread is incredibly forgiving, making it a canvas for creativity. Just ensure the wet-to-dry ratio remains close to Paul’s original proportions so that the texture doesn’t become too dense or crumbly.

How To Properly Store Leftovers

Soda bread is best enjoyed fresh, ideally within a few hours of baking. However, it can still be delicious in the following days if stored properly:

1. Short-Term Storage:

   • Wrap the cooled loaf tightly in a clean kitchen towel or parchment paper. Store it at room temperature in a bread bin or an airtight container for up to 2 days.
   • Avoid plastic wrap directly on the crust-it traps moisture, softening that lovely outer crunch and hastening spoilage.

2. Freezing for Longer Shelf Life:

   • Slice the bread before freezing-this lets you thaw only what you need.
   • Wrap individual slices or the whole loaf in cling film, followed by a layer of aluminum foil or a freezer-safe bag. Label with the date and freeze for up to 3 months.
   • To reheat: Toast slices directly from frozen or rewarm the whole loaf in a 325°F (165°C) oven for 10-15 minutes.

3. Refreshing the Loaf:

   • If the bread becomes slightly stale, sprinkle it lightly with water, wrap it in foil, and place it in a warm oven for about 10 minutes. This reactivates some of the moisture and softens the crumb without turning it soggy.

What To Eat With Paul Hollywood’s Soda Bread?

Soda bread is one of those rare baked goods that plays just as well with savory dishes as it does with sweet accompaniments. Here are some pairing ideas to bring out its full potential:

1. 🧈 Classic And Simple

   • A thick slice slathered with good-quality butter-Irish Kerrygold, if you want to stay thematic-is pure comfort. Add a spoonful of raspberry jam or golden marmalade for a sweet touch.

2. 🥣 Soups And Stews

   • This dense, absorbent bread is perfect for dipping into hearty soups-think creamy potato and leek, rich beef stew, or lentil and vegetable broths. The tang of the bread cuts through richness beautifully.

3. 🧀 Cheese Boards

   • Soda bread’s rustic texture makes it ideal for accompanying a cheese board. Try it with mature cheddar, brie, or goat cheese. Add pickles, chutneys, and charcuterie for a full spread.

4. 🍳 Breakfast Favorite

   • Toasted soda bread topped with smashed avocado, poached eggs, or smoked salmon makes a nourishing and flavorful breakfast.

5. 🫕 Dips And Spreads

   • Serve it with hummus, baba ghanoush, or a whipped feta spread for a simple yet elegant appetizer.

Conclusion

Paul Hollywood’s soda bread stands as a testament to the beauty of simplicity in baking-a no-fuss loaf with a soul-warming character. With just a few pantry staples and a hot oven, you can craft a bread that feels both rustic and refined. But the magic lies in the freedom to make it your own: whether you stir in cheese, spices, fruits, or grains, this versatile loaf adapts without complaint.

And when it’s cooled and enjoyed with a generous pat of butter or dunked into a steaming bowl of stew, you’ll understand why this recipe has stood the test of time. With smart storage and creative serving ideas, even the leftovers become a reason to smile.

So go ahead-break the bread, share it warm, and savor the simple joy of baking.

FAQs

What Are The Key Ingredients For Paul Hollywood’s Soda Bread Recipe?

Paul Hollywood’s soda bread recipe requires simple, everyday ingredients. The main ingredients include plain flour, bicarbonate of soda (baking soda), salt, and buttermilk.

These ingredients combine to form the quick dough that’s characteristic of soda bread, offering a dense yet soft texture. Some variations may include butter or additional flavorings like caraway seeds or oats, depending on your preference.

How Long Does It Take To Bake Paul Hollywood’s Soda Bread?

Baking Paul Hollywood’s soda bread takes about 30-40 minutes. The bread is typically baked at a high temperature of 220°C (425°F) in a preheated oven.

The quick bake time ensures the bread has a golden, crisp crust with a soft, tender interior. It’s important to check for doneness by tapping the bottom of the loaf – if it sounds hollow, it’s ready!.

Can I Make Paul Hollywood’s Soda Bread Without Buttermilk?

Yes, you can make soda bread without buttermilk. If you don’t have buttermilk on hand, you can substitute it with regular milk by adding a tablespoon of white vinegar or lemon juice to make it sour.

Let it sit for a few minutes to thicken before using it in the recipe. However, using buttermilk provides the characteristic tanginess that enhances the bread’s flavor.