Seeded wholemeal soda bread

Seeded wholemeal soda bread

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(9 ratings)

Prep: 10 mins Cook: 25 mins - 30 mins


cuts into 10 slices

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal183
  • fat4g
  • saturates1g
  • carbs27g
  • sugars3g
  • fibre5g
  • protein7g
  • salt0.3g
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  • 450g wholemeal flour, plus extra for dusting



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

  • 75g four-seed mix (sesame, sunflower, golden linseed and pumpkin)
  • 1 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-…

  • 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.

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Comments, questions and tips

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24th Feb, 2017
Definitely needs either more flour or more cooking.
fit21red's picture
9th Jan, 2017
Made this recipe this morning and it really is so easy and delicious!!! Tucking into it now. Have sliced the remainder and put in freezer. This recipe will a staple on on my healthy life style journeys. Thank you
Mexicanat2000's picture
5th Jan, 2017
Hello! I live in Mexico so which other product can I use instead of treacle? Thanks
6th Jan, 2017
Traditional Irish soda bread doesn't have treacle in it, so it shouldn't effect the structure of the bread, maybe a variation in the taste though.
4th Jan, 2017
Made last night to go with breakfast this morning. Very easy to make and tasted great. Not sure how long it will keep, but slicing and freezing is probably the way to go. A useful recipe for those moments when you run out of bread!
3rd Jan, 2017
Great recipe - cooked up in the time stated and smells delicious. I used self-raising wholemeal flour (had it in the cupboard) and it still worked a treat. Can't wait for lunchtime!
1st Jan, 2017
I stupidly didn't read the recipe properly and added 450ml water to the 150g yoghurt which resulted in way too much liquid...I tried to save it by adding extra flour until I had what I thought felt like a scone mixture but as we speak it's baking in the oven looking very flat and probably a failure!
fit21red's picture
9th Jan, 2017
I did the same thing and also ran out of bicarbonate soda! Mine was partially cooked, but when I sliced into it 3/4 was raw in the middle. Re-made this morning and it worth retrying!!! Good luck :-)))
9th Nov, 2018
I would like to know where I can buy the seeds from please Kind regards
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. Supermarkets like Tesco and Asda both sell a 4-seed mix but if you can't find one ready-mixed you can make your own or just combine your favourites - the ratios can vary.
12th Feb, 2017
I have made this twice now and followed the instructions to the letter and both times it has come out completely raw in the middle?! On top of the 150ml yogurt I pour up to the 450ml mark with water. What am I doing wrong?
goodfoodteam's picture
17th Feb, 2017
Sorry to hear you have not had success with this recipe. You need to add another 300ml water on top of the yogurt which it sounds like you're already doing. The problem is most likely that it wasn't cooked for long enough or the oven wasn't up to temp. Make sure your oven is fully up to temperature before putting the bread in and try cooking for 30 minutes before testing. It should be golden once cooked. If you pick the loaf up and knock on the bottom with your fist, you should hear a hollow sound. If not, return it to the oven for another 5 mins or longer if necessary. Hope that helps.
25th Jan, 2017
Can I use wholemeal bread flour for this?
goodfoodteam's picture
31st Jan, 2017
Thanks for your question. This type of bread is different to the standard yeast bread where gluten needs to be developed in bread flour. For a soda bread using standard flour will create the results you want.
2nd Jan, 2017
I am only cooking for one, so should I make a smaller loaf? How long does this loaf keep?
goodfoodteam's picture
4th Jan, 2017
We'd suggest cooking the recipe as is. It will keep for a few days if well wrapped or, alternatively, freeze what you won't need on day of making. You can always slice it before freezing it, to make it easier to take out what you need.
3rd Jan, 2017
It says you can freeze it. So cut up into size you would use and freeze in portions to suit you
caramelclee's picture
10th Mar, 2019
I love this recipe as it’s so simple and I always have these 4 ingredients in my kitchen. This mixture is always very sticky for me. I recommend having plenty of extra flour to add and dust the surface with. I cook for 30 mins and check it, I keep cooking it until it’s a golden-brown. It may in total take over 40 minutes. Sometimes I insert a sharp knife in the bottom to avoid the raw issues some people mention. Good luck and enjoy!
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