Name: Seeded wholemeal soda bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Cuts into 10 slices
Ingredients: 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

Home
Recipes
Seeded wholemeal soda bread

Seeded wholemeal soda bread

Sara Buenfeld

Save recipe

Cuts into 10 slices

Easy

Prep: 10 mins

Cook: 25 mins - 30 mins

A star rating of 4.4 out of 5.39 ratingsRate

loading...

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

Freezable

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Almond, cashew & honey butter

A star rating of 5 out of 5.2 ratings

Pistachio & cardamom butter

A star rating of 5 out of 5.2 ratings

Hazelnut & chocolate butter

A star rating of 2.3 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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

Nutrition: per serving

kcal183
fat4g
saturates1g
carbs27g
sugars3g
fibre5g
protein7g
salt0.3g

Method

step 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).
step 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.

Recipe from Good Food magazine, January 2017

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 4.4 out of 5.39 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