Home
Recipes
Seeded soda bread

One whole seeded soda bread loaf

Seeded soda bread

Name: Seeded soda bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Cuts into 12 slices
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

Sara Buenfeld

Save recipe

Cuts into 12 slices

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

A star rating of 4.8 out of 5.11 ratingsRate

loading...

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

Freezable

Dairy-free

Egg-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Seeded soda bread with hummus & tomatoes

A star rating of 4.6 out of 5.10 ratings

Millet porridge with almond milk & berry compote

A star rating of 4.5 out of 5.6 ratings

Vegan roast spiced squash salad with tahini dressing

A star rating of 4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal193
fat3g
saturates0g
carbs32g
sugars2g
fibre5g
protein6g
salt0.4g

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now