White Soda Bread with Sultanas

This is a really nice recipe for traditional white soda bread. It stays fresh for 3 – 4 days in the bread bin, but also freezes successfully

Makes a 900g loaf


  • 450g (32⁄3 cups) plain (all-purpose) flour, plus extra for dusting
  • 1 rounded tsp bicarbonate of (baking) soda
  • 1 tsp salt
    75g (1⁄2 cup) sultanas (golden raisins)
  • 350ml (11⁄2 cups) buttermilk
    2 tbsp milk, for brushing


  1. Preheat the oven to 160°C/325°F/gas mark 3. Dust a baking sheet with flour.
  2. Sift the flour and bicarbonate of soda into a large bowl. Add the salt and sultanas and stir to combine.
  3. Pour in the buttermilk and mix until a soft and sticky dough forms.
  4. Put the dough on a well-floured work surface and knead for a minute or two. Shape into a flattened ball and place on the prepared baking sheet.
  5. Brush the loaf lightly with milk and bake for 45–55 minutes, or until the underside sounds hollow when tapped. Transfer to a wire rack to cool