LockDown Larder: Bread Baking


During Lockdown, many of us are trying our hand at baking, and why not? We have plenty of time, it’s incredibly therapeutic and the results are so satisfying.

But when the shops have been cleared of bread flour and yeast, what to do?

You might want to make a tasty soda bread instead – requiring no yeast and will work well without the strong bread flour needed for a traditional loaf.

I have made it with both plain and self-raising flour, and both work well.
I have also made it with 100% wholemeal flour, or a brown / white flour mix, so it’s fabulously flexible for these ‘creative’ times.

Traditionally it’s made with buttermilk, but for easiness (or laziness) you can use a natural yogurt or even milk, soured with a squeeze of lemon juice.
Delicious either sliced and served whilst warm, or toast and top with scrambled egg or avocado.


500g plain wholemeal flour (or a mix of wholemeal and white)

1tsp bicarbonate of soda

0.5tsp salt

250-300ml buttermilk / natural yogurt / soured milk


Preheat oven to 230C.

Put all dry ingredients in a bowl and gradually add in the buttermilk or yogurt, bringing mix together with a table knife to make a soft dough. You might not need all the milk – it will depend on your flours used, so add a little at a time and mix until it comes together.

Once it’s a soft dough, knead it lightly into a round shape. Place on a grease baking tray, and slash the top of the loaf with a cross, with a sharp knife. This, my friends, is to let the faeries out!

Bake at 230C for 15mins, then reduce the heat to 200C and cook for a further 20mins until the loaf is done, when the bottom is tapped and sounds hollow.

20200407_162416(Sorry, not sorry, about the light in this photo: early morning sun was just too good to shut out !)