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Brown soda bread


  • Preheat oven to 210°C fan forced (230°C normal).
  • Combine the milk with the lemon juice and set aside for 15 mins until it thickens. Then whisk.
  • Put both flours, the salt and bicarb into a large bowl. Mix with a wooden spoon and make a well in the centre.
  • Then pour about 700 ml of the sour milk into the middle and knead with your hands to form a smooth and elastic dough, adding more milk if needed.
  • Form the dough into two rounds about 5 cm high.
  • Lightly oil and flour a large heavy-bottomed baking tray. Place the bread rounds on top, cut a cross on the top of each one and cook in the oven for about 15-20 mins.
  • Then turn the oven temp. down to 180°C fan forced (200°C normal) and cook for about 15 mins until hollow when the base is tapped.
  • from Antony Worrell-Thompson, English chef


  • 850 ml milk
  • juice of 2 lemons
  • 550 gm stone ground brown wholemeal flour
  • 550 gm plain white flour
  • 2 heaped tspn salt
  • 2 heaped tspn bicarb of soda
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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