Mini Soda Bread

With only a few ingredients, you can make a rustic Mini Soda Bread that’s hearty and delicious. The easy-to-follow recipe makes the perfect amount of bread for one or two people and is great for baking in a toaster oven.

Not only is this quick bread super budget-friendly but it’s basically impossible to mess up. That’s because there’s no yeast or proofing.

You just mix the ingredients together, shape the dough, pop it in the oven (or toaster oven), and 30 minutes later…Ta-da! You’ve got a homemade mini soda bread.

The small batch recipe is simple to customize with different sweet or savory mixins. But we’re partial to the no-frills version. It’s great paired with cheese for snacking, dunking in soup, or slathered with butter and/or jam.

Recipe Ingredients

• Flour: For bread with a slightly nutty flavor and heartier texture, we like to use a 50/50 mix of all-purpose flour and whole wheat flour. Using only all-purpose flour is okay and results in a lighter loaf with a more tender crumb but a kind of bland flavor.
• Baking Soda: Essential for leavening the bread.
• Salt: Kosher salt, table salt, or sea salt.
• Buttermilk: For moisture and it reacts with the baking soda to make the bread rise.
• Caraway Seeds (Optional): Adds a distinctive citrusy, mild licorice flavor that instantly reminds you of rye bread.

Is there a buttermilk substitute?

An equal amount of plain Kefir works great. We’ve also had success using plain yogurt thinned with milk.

What other flavors can you add?

Plain soda bread has a biscuit-like texture and mild flavor (which is why we like the caraway seeds so much).

You can add more flavor with dried fruits, sugar, herbs, or spices. Below are a few ideas to get you started.

• Raisin Bread: Add 2 teaspoons of sugar, ¼ teaspoon of orange zest (or cinnamon), and ¼ cup of raisins.
• Herb and Cheese: Mix in 1 tablespoon of finely chopped fresh rosemary and ¼ cup grated sharp white cheddar cheese.

Quick Tip >>> Toss any mix-ins with the flour. This will keep them from clumping and ensure they get evenly distributed throughout the bread.

Step-By-Step Instructions

1. Adjust the cooking rack to the center placement and preheat the oven to 400°F. Lightly grease a baking sheet or line it with a silicone baking mat.

2. Combine the flour, baking soda, salt, caraway seeds (if using) plus any other mixins in a large bowl.

3. Make a well in the center of the flour and add the buttermilk. Mix with a fork just until a shaggy sticky dough comes together.

4. Transfer the dough (plus any floury bits in the bowl) to a lightly floured cutting board. Sprinkle your hands with flour. Then gently knead the dough 4 or 5 times to bring it together and shape it into a round about 3 inches wide.

5. Place the dough onto the prepared pan and cut an X about ½-inch deep into the top.

6. Bake for 10 minutes at 400°F. Then reduce the temperature to 375°F and continue baking until the bread is browned and sounds hollow when you tap the bottom, about 15 to 20 minutes more.

If you’ve got an instant-read thermometer (one of our favorite toaster oven accessories), the bread is ready once the center of the loaf has reached an internal temperature of 195°F.

7. Using oven mitts, transfer the loaf to a rack. Cool for at least 20 minutes before slicing and devouring.

Recipe Tips

Trust Your Instincts: Things like humidity or different ingredients and substitutions can slightly affect the dough. It should be soft and tacky but not batter-like. If your dough is very wet, mix in a little more flour. If it’s too dry add a splash more buttermilk.

Work Quickly: The baking soda and buttermilk will start reacting once combined. If you wait a long time to get the shaped dough into the oven, the bread won’t rise as much. Similar to making other quick bread recipes like banana bread, you want to have your oven preheating before you start. That way you can pop the bread in as soon as it’s shaped.

Avoid Over Kneading: Knead it just enough to bring the dough together into a round. Handling the dough a bunch will make the final bread tough and dense.

Craving A Crunchier Crust: Increase the initial baking temperature to 425°F or 450°F, then reduce to 375°F for the remainder of the baking time.

For A Softer Crust: Bake the dough in a buttered 6-inch cake pan. Or if baking on a sheet pan, cool the bread loosely wrapped in a clean kitchen towel.

More Small Batch Baking Recipes 

• Small No Knead Bread
• Mini Banana Bread Loaf (No-Egg)
• Toaster Oven Bread
• Toaster Oven Biscuits for Two
• Cornbread Zucchini Muffins