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


  • 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


  1. 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.

  2. 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.

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