Soda Bread, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Soda Bread

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  • Level: Easy
  • Total: 1 hr 5 min (plus cooling time)
  • Active: 15 min
  • Yield: 1 loaf
Buttermilk and butter are the secrets to this bread's delicious success! This moist bread is made with spelt or whole wheat flour, honey and pumpkin seeds.



  1. Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper.
  2. Whisk together the flour, whole wheat or spelt flour, baking powder, baking soda and salt in a large bowl. Make a well in the center and add 1 3/4 cups of buttermilk, the butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, add the remaining buttermilk a little at a time until the dough comes together. Reserve any leftover buttermilk.
  3. Once too stiff to stir with the spoon, turn the dough out onto a lightly floured surface. Gently knead the dough two or three times to form a rough loaf.
  4. Transfer the dough to the prepared baking sheet. Using a pastry brush, brush a thin layer of buttermilk over the top of the loaf and scatter with seeds or oats if using.
  5. With a large knife, score a deep ‘X’ across the top of the loaf, making sure to cut about halfway down. Bake for 25 minutes, reduce the heat to 350 degrees F (175 degrees C) and continue to bake until the loaf sounds hollow when tapped, an additional 20 to 25 minutes. Transfer to a wire rack to cool before slicing.