Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

A hearty, wholesome and easy no-yeast, no-knead loaf of bread inspired by the traditional Irish soda or wheaten bread. It takes less than 40 minutes with only 6 main ingredients and is naturally vegan, dairy-free and nut-free.

This loaf of bread has been a long-time coming. Ever since my Irish flatmate at uni (in 2012!!) introduced us to his mum’s secret wheaten bread recipe, I’ve been in love with the hearty, dense and wholesome loaf. From what I can remember, this recipe for Seedy Wholemeal Soda Bread does it justice – I hope!

Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

Unlike a sourdough or normal loaf, this one is much heavier with a chewy texture. While traditional Irish soda bread use buttermilk, I’ve used a blend of natural coconut yoghurt and water to bind the mixture together – it keeps the loaf moist and slightly fluffy without any overpowering coconut taste at all. I’ve also used wholemeal spelt flour, but regular wholemeal flour also works wonders here. The recipe does require quite a hearty and sturdy flour so I’d be a bit hesitant to recommend swapping for a gluten-free blend but let me know how you get on. And watch this space…

As well as the great texture and slightly nutty, earthy flavours, I also love how easy this loaf is to make. It doesn’t rely on any laborious kneading skills or any yeast, just some flour and bicarbonate of soda for a rise. As we are not using yeast, there is no need to wait for the dough to prove at all. Simply mix together all the ingredients, leave for 5 minutes for the flour to absorb some of the liquid, shape into a round and bake!

Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

I’ve added a few scores on top of my Seedy Wholemeal Soda Bread – and I read that traditionally this was done to let the little fairies escape! Scientifically it lets some of the steam out, which isn’t quite as interesting. Top the loaf with extra seeds before it bakes and then allow the smells to waft through the kitchen. There is seriously nothing better…

This Seedy Wholemeal Soda Bread is great sliced and eaten as bread with soups, stews and to mop up sauces or toasted for breakfast with jams, spreads and fruits. It works well with sweet and savoury toppings and the texture is second-to-none.

This Seedy Wholemeal Soda Bread is hearty, wholesome and dense with comforting aromas textures and flavours. The inside is lovely and moist, slightly fluffy but dense with a seedy and crispy crust.

Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

If you are looking for ways to enjoy this Seedy Wholemeal Soda Bread, try serving it with my Broccoli and Pea Mint Soup, Creamy Spiced Lentil Carrot Soup, Baked Pumpkin Falafel with Herby Hummus and Roasted Carrots or Sicilian Caponata. And why not top a slice with lots of Simple and Creamy Hummus, Cinnamon Plum Jam or Chocolate Chai Peanut Butter.

Seedy Wholemeal Soda Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

A hearty, wholesome and easy no-yeast, no-knead loaf of bread inspired by the traditional Irish soda or wheaten bread. It takes less than 40 minutes with only 6 main ingredients and is naturally vegan, dairy-free and nut-free.

Ingredients

  • 450g spelt or wholemeal flour, plus extra for dusting
  • 80g mixed seeds, plus extra to sprinkle
  • 1 tsp bicarbonate of soda
  • a large pinch of salt
  • 1 tbsp syrup
  • 150ml plain coconut or other yoghurt

Directions


1. Preheat the oven to 170Fan/190*C and line a baking sheet with parchment paper.
2. Measure the yoghurt into a measuring jug and top up with water to reach 450ml. Stir in the syrup.
3. Stir together the flour, seeds, bicarbonate of soda and a pinch of salt. Pour the wet mixture over the dry and bring together with a knife until you have a sticky dough. Leave it to rest for 5 minutes.
4. Tip the dough onto a floured surface and shape into a large round or oval, about 25 cm. Do not knead the dough or handle it too much. Transfer to the baking sheet, sprinkle over a few more seeds (about 1-2 tbsp), lightly score the dough horizontally a few times and bake for 30-35 minutes until it is golden and sounds hollow when tapped underneath.
5. Leave to cool on a wire rack, covered in a clean tea towel to keep the crust soft. Keep the loaf air-tight and best enjoyed fresh within 2-3 days.
Seedy Wholemeal Soda Bread

Seedy Wholemeal Soda Bread

I look forward to hearing what you think of my Seedy Wholemeal Soda Bread, please let me know in the comments below and tag me in your creations! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With soda bread love x

4 thoughts on “Seedy Wholemeal Soda Bread

  1. sophiedlol says:

    Looks stunning Amy- I have never made my own bread before and I had never heard of soda bread. But I tired some soda bread actually from the supermarket and it was yummy. So I would love to try and make my own soda bread for sure and love the fact about the fairies. Splendid photography as always 😊🌱xxxx saved to my WordPress collection

    Liked by 1 person

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