If you don’t have yeast but you do have baking soda and flour. “Bicarbonate of Soda” = baking soda (not baking powder). “Porridge oats” = rolled oats. The measuring is super easy, you just need an empty tin can. If you don’t have one or you prefer to measure 1 tin can = 1 and 3/4 cups


Jamie’s tin soda bread – only takes 25 minutes from start to finish!

  • 200c/390f oven
  • cook time 20min depending on thickness and size of bread
  • 1 empty tin can (can also double as a cutter for making rolls)
  • 1 tin can (1 and 3/4 cups) all purpose/plain flourĀ 
  • 1 tin can (1 and 3/4 cups) whole grain flour (if you don’t have any just use plain white flour)
  • 1 tin can milk (1 and 3/4 cups). Typically buttermilk for soda bread but plain milk is fine or you can approximate buttermilk by adding a squeeze of lemon or a few drops of vinegar to the milk and letting it act for a few minutes before adding. You could also use a mix of plain yogurt and milk.
  • Pinch of salt
  • 2 Teaspoon of baking soda a.k.a. bicarbonate of soda
  • 1 teaspoon honey or sugar
  • handful of rolled oats or any other add-ins you want e.g. raisins add to the dough and mix in
  • mix and add flour as you go. Keep the dough slightly wet. Don’t let it get too dry. “Control the moisture.”
  • knead but not for very long
  • shape and place on a baking tray with a little flour underneath
  • put a little olive oil or egg wash on the top then a sprinkle of oats on top for decoration
  • score a cross almost all the way down
  • no need to prove it as with a yeast bread
  • raising is activated with heat so you can refrigerate it overnight and bake it in the morning or bake it immediately
  • bake for 20 mins or less for smaller or thinner shapes

1 Comment

  • Admin

    We made this today and it was great! I under-cooked it slightly (our oven is tricky) and had to put it back in but it was delicious and the kids loved it. One note: I was mindful of his recommendation to keep it on the wetter side but when I went to turn it out it was very sticky so I had to add a decent amount of flour so I could knead and shape it without it sticking to the surface.

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