Dutch Oven Soda Bread

Soda Bread in a Dutch oven fully cooked and ready to serve.

Soda bread is a quick bread and very popular in historic and modern outdoor cooking. This version is based on the basic traditional Irish recipe.

There are considered to be variations across other countries like Scotland and Serbia. However, these variations lead to a whole new naming of the resultant bread, so probably more like a relative that happens to use soda as the rising agent as well.

At a scientific level, this bread uses the reaction between the soda and lactic acid in the buttermilk to create bubbles and lightness in the bread. This is a small family batch cooked in an eigh-inch Dutch oven but can be doubled if required.

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Soda bread is sliced on a white cutting board and ready to eat.
This easy to make soda bread cooked in a Dutch oven is a flexible bread that is easy to make while camping.
A half sliced soda bread sitting in a Dutch oven.
Soda bread cooked in a Dutch oven is a great camping option for bread.
Soda Bread in a Dutch oven fully cooked and ready to serve.
Without yeast or sourdough, soda bread is much easier to make and perfect for the outdoors.

Dutch Oven Soda Bread Recipe

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Soda Bread in a Dutch oven fully cooked and ready to serve.
Soda bread is a quick bread popular in historic and outdoor cooking. The reaction between the soda and buttermilk’s lactic acid creates a light texture.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 4 Servings
CourseSide Dish
InfluenceEuropean
DifficultyBeginner
MethodBake
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Equipment

  • 8 inch Dutch oven

Directions

  • Preheat the Dutch oven.
  • Combine the flour, baking soda, and salt in a bowl.
  • Add the buttermilk and combine well. Transfer to a clean surface and work gently to get a smooth dough.
  • Transfer the mixture to a clean surface and work gently to get a smooth dough.
  • Place the dough ball in the preheated Dutch oven. Using a floured knife place a cross on the top of the loaf.
  • Set the Dutch oven to about 425 degrees F (220 degrees C) and cook for 20 to 30 minutes or until browned and cooked through. Serve warm with butter.

Nutritional Information

Sodium: 492mgCalcium: 79mgVitamin A: 99IUSugar: 3gFiber: 2gPotassium: 148mgCholesterol: 7mgCalories: 265kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 8gCarbohydrates: 51gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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