Dill & poppy seed soda bread

Dill & poppy seed soda bread

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(3 ratings)

Prep: 5 mins Cook: 30 mins Make up to 1 day ahead


16 slices
Make this bread the day before you want to eat it

Nutrition and extra info

  • Freeze for up to 2 weeks


  • kcal148
  • fat4g
  • saturates2g
  • carbs25g
  • sugars2g
  • fibre2g
  • protein4g
  • salt1.14g
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  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp lemon juice
  • 350g plain flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g wholemeal flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g butter, straight from the fridge



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp caster sugar
  • 2 tsp salt
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • handful dill leaves
  • 2 tbsp poppy seed


  1. Heat oven to 200C/fan 180C/gas 6 and put a flat baking sheet in the oven to heat. Mix the milk with the lemon juice in a jug to sour it. tip the flours into a large bowl and rub in the butter with your fingertips until it resembles fine crumbs. stir in the remaining dry ingredients and dill (saving some of the poppy seeds for the top), then make a well in the centre and pour in 350ml of the soured milk. With your hand, or a wooden spoon, draw the dry ingredients into the wet to make a very soft, quite sticky dough. Add the rest of the liquid if you need to. Be careful not to overwork the dough as this will make your loaf tough.

  2. Lightly flour the work surface and tip the dough onto it. With well-floured hands, roughly shape into a round, then turn the dough over to reveal its smoother side. sprinkle a little flour over the hot baking sheet, then lift the dough onto it. Press down slightly, giving a flattened, roundish loaf about two fingertips deep.

  3. Using a sharp, non-serrated knife, slash a cross deeply into the top of the dough. scatter with the rest of the poppy seeds, then bake for 25-30 mins until well risen and deep golden. give it a tap on the bottom - it should sound hollow. Cool for a few mins, then transfer to a wire rack. to serve, cut into quarters along the lines of the cross, then slice and lightly toast.

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Comments (4)

vrog's picture

This with fennel seed instead of dill - just something I had on the shelf. Dead easy to make and stayed fresh for 2 days by which time it was gone. Will do again and experiment with flavours

mlstevens's picture

This was really simple to make and tasted great. Needed a little longer in the oven, but it was a cold day!

sophieew's picture

This was so easy and quick - a real hit with smoked salmon on Christmas morning - and our guests were suitably impress as well! A keeper if ever there was one.

AndiR's picture

Never having made soda bread before, we've now made this twice and it has worked brilliantly both times.We even impressed our Irish friends with this recipe. Excellent with the salmon rillettes as Christmas Day starter.

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