Tuesday, 26 January 2010


Traditional Australian soda bread. Perfect with soups & stews. The pinch of salt is important, so don't skip it.


450g/3 cups plain flour
2 t bi-carb soda
80g butter, chilled & cubed
185ml/3/4 cup water
pinch salt

Preheat an oven to 200°C/390°F.
Line a baking tray with baking paper.
In a large bowl, Add flour, bi-carb soda & salt. Mix well.
Add butter. Rub through flour mix until it resembles coarse breadcrumbs.
Slowly add water. Mix thoroughlly.
You may need to add a little extra water.
When dough comes together, Knead gently for a few minutes or until smooth.
Shape into an approx 16cm disc.
Place on lined baking tray.
Dust the top with a little flour.
Using a floured knife cut 8 wedges on top.
Bake 30 mins or until it sounds hollow when tapped.
Serve warm.


  1. I won't skip it. It looks good. I intend to make it one-day, the question is when...

  2. It's so simple and quick! Prep time should be 10 mins at the very max. Then let the oven work it's magic :)