This garlic herb mustard soda bread is a quick, no-yeast loaf that comes together in about 10 minutes of hands-on work. The mustard powder adds a gentle warmth and helps the crust brown beautifully, while the garlic and herbs make every slice savory enough to eat on its own. It bakes in a standard 9×5-inch loaf pan and is perfect for soups, stews, or toasted with butter.
Ingredients
- 3 cups (390 g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon mustard powder (dry mustard)
- 2 teaspoons garlic powder
- 1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 ½ cups (360 ml) buttermilk, shaken
- 2 tablespoons (30 g) unsalted butter, melted, plus extra for greasing
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- 1 tablespoon coarse salt or flaky sea salt, for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, mustard powder, garlic powder, dried parsley, thyme, and rosemary. Make sure there are no lumps.
- In a separate bowl or large liquid measuring cup, combine the buttermilk, melted butter, and honey (if using). Stir to mix.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. The dough will be shaggy and slightly sticky. Do not overmix; a few streaks of flour are fine.
- Turn the dough out onto a lightly floured surface. Knead it gently 5-6 times, just until it comes together into a cohesive ball. Do not knead like a yeast bread; overworking will make it tough.
- Shape the dough into a loaf shape that fits your pan. Place it seam-side down in the prepared loaf pan.
- Using a sharp knife, score a shallow slash lengthwise across the top of the loaf, about ½ inch deep. This helps the bread expand evenly.
- If using, sprinkle the coarse salt over the top, pressing gently so it sticks.
- Bake for 35-40 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The internal temperature should read about 200°F (93°C) in the center.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 ½ cups of milk. Let it sit for 5 minutes until it thickens slightly.
- Don’t overmix: Soda bread relies on the reaction between baking soda and buttermilk for lift. Overmixing deflates the air bubbles and makes the bread dense and tough. Mix until just combined.
- Check for doneness early: Ovens vary. Start checking at 30 minutes. If the top is browning too quickly, loosely tent it with foil for the last 10 minutes.
- Use fresh herbs: You can substitute fresh herbs for dried. Use 2 tablespoons chopped fresh parsley, 1 tablespoon fresh thyme, and 1 tablespoon fresh rosemary. Add them with the dry ingredients.
Serving Suggestions
This bread is fantastic served warm with a pat of butter and a bowl of hearty soup, like tomato basil or beef stew. It also makes excellent toast for breakfast or as a side for roasted chicken. For a simple appetizer, slice it thin, toast it, and top with whipped feta and a drizzle of honey.
Variations
- Cheese and Herb: Fold in 1 cup (115 g) of shredded sharp cheddar or Gruyère into the dry ingredients before adding the wet.
- Spicy Mustard: Use a whole-grain mustard instead of dry mustard. Increase the amount to 2 tablespoons and reduce the buttermilk by 2 tablespoons.
- Add seeds: Sprinkle the top with sesame seeds, poppy seeds, or everything bagel seasoning before baking.
- Olive oil version: Replace the melted butter with 2 tablespoons of olive oil for a slightly more savory flavor.
Storage and Reheating
Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It will stay moist, but the crust will soften. To reheat, place slices in a toaster or under the broiler for a few minutes until crisp. You can also wrap the whole loaf in foil and warm it in a 350°F (175°C) oven for 10-15 minutes. For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and reheat as above.
Frequently Asked Questions
Why is my soda bread dense and heavy?
This usually happens from overmixing or using too much flour. Mix only until the wet and dry ingredients are combined, and be gentle when kneading. Also, measure your flour by spooning it into the cup and leveling off, rather than scooping directly from the bag, which can pack in extra flour.
Can I use regular milk instead of buttermilk?
Yes, but you need to add an acid to activate the baking soda. Use the substitute mentioned in the Tips: 1 tablespoon of lemon juice or vinegar per 1 ½ cups of milk. Let it sit for 5 minutes before using.
Can I make this without a loaf pan?
Absolutely. You can shape the dough into a round and bake it on a parchment-lined baking sheet. The baking time will be similar, but start checking at 30 minutes. The loaf will be rounder and slightly flatter, like a traditional Irish soda bread.
Why did my bread crack on top?
Cracking is natural for soda bread—it’s a sign of a good rise. The scoring helps control where it cracks, but some unevenness is normal and adds rustic charm.
Can I add other herbs?
Yes, feel free to use any herbs you like. Oregano, basil, chives, or dill all work well. Just keep the total amount of dried herbs to about 2 tablespoons, or ¼ cup fresh.
How do I know when it’s done?
The top should be deep golden brown, and a toothpick inserted in the center should come out clean. If you have an instant-read thermometer, the center should read 200°F (93°C).