Seeded soda bread
Make our easy yeast-free, wholemeal loaf, which requires no kneading or proving. We’ve used vegan-friendly oat milk, but you can use ordinary milk if you prefer
- Prep:10 mins
Cook:35 mins
- Easy
Nutrition per serving
- kcal 193
- fat 3g
- saturates 0g
- carbs 32g
- sugars 0g
- fibre 5g
- protein 6g
- salt 0.4g
Ingredients
- 520g plain wholemeal flour, plus extra for dusting
- 50g four-seed mix (sunflower, pumpkin, sesame and golden flax seeds), plus extra for sprinkling
- 1½ tsp bicarbonate of soda
- 400ml fortified oat milk
- 2 tbsp lemon juice
Method
Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.
