The BBC Good Food logo
Onion soda bread with whipped English mustard butter served on a plate

Onion soda bread with whipped English mustard butter

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Serves 8-10 (or 6-8 with leftovers)

Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal485
fat22g
saturates13g
carbs56g
sugars6g
fibre5g
protein13g
salt3.1g
Advertisement

Ingredients

  • 340g strong wholemeal flour
  • 340g strong white bread flour , plus extra for dusting
  • 2 tsp bicarbonate of soda
  • 40g dried onion flakes
  • 1 tbsp nigella seeds
  • 85g butter , melted
  • 625ml natural yogurt
  • splash of milk
  • 1 tbsp oats

For the mustard butter

  • 135g unsalted butter , chopped and softened
  • 25g English mustard

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.

  • STEP 2

    Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.

  • STEP 3

    While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.

RECIPE TIPS
HOW TO ENJOY

Enjoy the bread at room temperature the next day, or warm in a low oven for 10 mins. The butter will keep in the fridge for three days.

Goes well with

Recipe from Good Food magazine, June 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content