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Steve Groves' Simple Soda Bread

At Roux at Parliament Square, where Steve Groves is Head Chef, this bread is really popular with guests. Feel free to experiment by adding seeds and nuts, or even chocolate. Steve likes to add 100g of pumpkin seeds along with the dry ingredients before kneading.

Steve Groves' Simple Soda Bread Recipe

This is a great basic recipe for soda bread and if you're new to bread making it's a wonderful loaf to start with. Soda bread is also a favourite of Michel Roux Jr's and is taught on our Bread - the Roux Way course. It's quick to make and with no yeast, there's no proving time so you will be from dough to table in under an hour. 

About this recipe

Preparation Time 10 Minutes
Cooking Time 30 Minutes
Makes 2 Loaves
Steve Groves' Simple Soda Bread Steve Groves' Simple Soda Bread


  • 350g self raising flour
  • 350g spelt flour
  • 1½ tsp salt
  • 1 tsp bicarbonate of soda
  • 1 pint buttermilk
  • 1 tbsp caraway seeds
  • a sprinkling of oats (optional)



Preheat the oven to 200°C.


Mix together all of the dry ingredients, including the caraway seeds, together in a large bowl.


Slowly add the buttermilk to the dry ingredients. Mix with a wooden spoon to form a soft dough.


Tip the dough out from the bowl and knead lightly. Roll into two round loaves and place on a floured baking tray.


Using a very sharp knife or razor blade, make a slash in a cross shape on the top of each loaf. Sprinkle with oats if desired.


Bake in the oven for 30 minutes. The bread is ready when it sounds hollow when tapped on the base of the loaf.

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