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
  • Easy

Nutrition per serving

  • kcal 183
  • fat 4g
  • saturates 1g
  • carbs 27g
  • sugars 3g
  • fibre 5g
  • protein 7g
  • salt 0.3g


  • 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


  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.

Suggested recipes from this collection...