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.