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Seeded wholemeal soda bread

Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. It takes only 10 minutes to prepare

  • Prep: 10 mins
    Cook: 30 mins
  • cuts into 10 slices
  • Easy
  • cuts into 10 slices
  • Easy
  • Calories 183
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 3
  • Protein 7
  • Fat 4
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 183
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 3
  • Protein 7
  • Fat 4
  • Fibre 5
  • Salt 0.3

Ingredients

  • 450g wholemeal flour, plus extra for dusting
  • 75g four-seed mix (sesame, sunflower, golden linseed and pumpkin)
  • 1 tsp bicarbonate of soda
  • 1 tbsp black treacle
  • 150ml pot natural bio yogurt, made up to 450ml with water

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).

  2. Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don’t over-handle it – treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.

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