A loaf of homemade bread baking in the oven with the aroma wafting through the house is one of my favourite things about bread. For those of us who take joy in mindful eating or are cooking for someone with diabetes, making your own bread isn’t just satisfying — it’s empowering. One of the easiest and most rewarding loaves you can bake is Homemade Soda Bread. No yeast, no proving, and no fuss — just simple ingredients that come together to create a loaf that’s as nourishing as it is delicious.
I first started baking homemade soda bread when my husband was diagnosed with type 2 diabetes. Suddenly, I was paying attention not only to what we were eating, but how it made us feel afterwards. Traditional white loaves were out — they spiked his blood sugar and left him feeling sluggish — but that didn’t mean bread had to disappear from our table. This humble soda bread, made with wholemeal flour and buttermilk, quickly became a staple in our house. It’s hearty, filling, and, most importantly, kind to his blood sugar levels.
What I love about homemade soda bread is how beautifully rustic it is. There’s no need for any fancy equipment or special techniques — just a bowl, your hands, and a little confidence. It’s the sort of bread our grandmothers might have made, relying on instinct and a good feel for the dough. And although it’s simple, there’s a quiet elegance in the way it comes together.
The heart of the bread lies in the balance between wholemeal and plain flour — enough fibre to be gentle on blood sugar, but still with that soft crumb that makes each slice such a pleasure to eat. Bicarbonate of soda and cream of tartar act as the raising agents, creating the signature quick rise. There’s no waiting around for the dough to prove. You mix, knead, shape, and bake — all in under an hour. And that, I think, is part of its magic.
When the loaf comes out of the oven, it’s golden with a slight dusting of flour, and the cross scored in the top has opened beautifully. That’s not just for decoration, either — it helps the heat penetrate to the centre of the loaf, ensuring it cooks evenly. Give it a tap, and if it sounds hollow, you know it’s ready. Then comes the hard part: letting the homemade soda bread cool just enough before tearing into it.
The crust is firm without being hard, and the interior is soft, dense, and full of character. It’s perfect eaten fresh with a little sugar-free jam or a knob of soft cheese. And if there’s any left the next day (which is rare in my house), it makes fantastic toast.
What makes this bread particularly special for me is that it feels like it’s been baked with care. It’s not just about avoiding sugar or managing carbs — it’s about creating something from scratch that brings comfort, flavour, and nourishment to the table. It’s about showing that a diabetes-friendly lifestyle doesn’t have to mean giving up the foods we love; it just means being a little more thoughtful about how we prepare them.
Baking homemade soda bread has become a little ritual in my week. I often make it on a Sunday afternoon, with a cup of tea on the go and the radio humming in the background. It grounds me. There’s something deeply satisfying about turning a handful of simple ingredients into something warm and life-giving.
So if you’re looking for a wholesome loaf that’s quick to make, diabetes safe, and full of old-fashioned charm, give homemade soda bread a try. It’s proof that even the simplest bakes can have the biggest heart.
Homemade Soda Bread
Ingredients
- 250 g wholemeal plain flour
- 200 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cream of tartar
- 25 g unsalted butter
- 300 ml buttermilk
Instructions
- Sift together the flours, bicarbonate of soda and cream of tartar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.250 g wholemeal plain flour, 200 g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp cream of tartar, 25 g unsalted butter
- Quickly stir in the buttermilk and combine until a dough is formed.300 ml buttermilk
- Turn the dough onto a lightly floured surface and knead until smooth.
- Mould into a round shape, place onto a lightly floured baking sheet, cut a cross in the top, and sprinkle with a little flour.
- Preheat the oven to 180°C/gas 5 and bake for 25–30 minutes, until it sounds hollow when tapped.
14 comments
Being diabetic, I’ve had to change my entire diet which includes bread. This however makes the change worthwhile. It’s delicious.
I’ve never baked a loaf in my life, but this came out perfectly first try.
Satisfyingly dense and ideal for slicing thin with a little cheese.
As an Irishwoman, I’m proud to say this soda bread hits the mark.
Delicious, simple, and quick. I love that I can whip this up in under an hour and it’s still healthy enough for my diabetic father to enjoy
Basic ingredients, full of flavour, and incredibly comforting. Love it.
The smell alone is enough to get the family gathering in the kitchen
A proper traditional loaf with a healthy twist.
Wholemeal makes it more wholesome and the crust is spot on.
We served this with soup at a family lunch and it disappeared in minutes.
It’s easy, cost-effective, and gives me peace of mind knowing exactly what’s in it.
I wasn’t sure about bread without yeast, but this turned out beautifully.
I bake this twice a week now.
Easy to make and cheaper than buying it.