Einkorn soda bread

Use einkorn flour – one of the earliest forms of wheat eaten by humankind – to make this soda bread. It delivers a lovely rich and nutty flavour

  • Prep:10 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 225
  • fat 3g
  • saturates 1g
  • carbs 40g
  • sugars 5g
  • fibre 3g
  • protein 8g
  • salt 1.4g


  • 250g einkorn flour, plus extra for dusting
  • 250g plain flour
  • 2 tsp bicarbonate of soda
  • 1½ tsp fine sea salt
  • 1 tbsp soft brown sugar
  • 370ml natural yogurt
  • 1 large egg


  1. Heat the oven to 200C/180C fan/gas 6. Sprinkle a little of the einkorn flour over a baking sheet, then tip both flours, the bicarbonate of soda, salt and sugar into a bowl and stir to combine. Whisk the yogurt and egg together in a jug.

  2. Make a well in the centre of the dry ingredients and pour in the wet mixture. Swiftly mix the ingredients together to create a slightly sticky dough. Form into a round, about 4-5cm thick and put in the middle of the baking sheet. Dip the handle of a wooden spoon into some flour, then lightly press into the top to create a cross. Lightly dust with a little more einkorn flour. 

  3. Bake in the oven for 40-45 mins or until slightly risen with no grey, uncooked patches in the cross. Set aside to cool, then serve with salted butter, if you like.

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