Wheat and spelt soda bread with seeds

Rob Ward

Rob Ward

12th February 2012
Rob Ward

Wheat and spelt soda bread with seeds

A quick, healthy soda bread recipe that can be made in an hour and may serve for breakfast once the dry mix is made up.


  • Dry ingredients
  • Any number of the following:
  • Rye flour
  • Spelt flour
  • Very strong white wheat flour
  • Mixed with any number of the following:
  • Strong wholemeal flour
  • Wholemeal seed and grain breadflour
  • 2 tsp bicarbinate of Soda per 500g
  • 1 tsp fine salt per 500g
  • For bread mix (per 500g mix)
  • 2 tablespoons olive oil
  • 1 tsp cream of tartar (optional)
  • approx 2 cups yoghurt
  • Water as required
  • 3 tsp carroway seeds
  • 3 tsp sunflower seeds or mixed seeds


1. First make up the dry mix. This can be made and kept in any quantities. For 1.5 kg mix the following:
1 part rye, spelt, strong white flour or any combination of these three
to 1 part strong wholemeal and wholemeal seed and grain
6 tsp bicarb of soda
3 tsp fine salt
2. When making up the bread, mix this in a bowl with the yoghurt, olive oil, and enough water to reach the required consistency; that is, a dropping consistency around two thirds of the way from the consistency of a pancake batter to a bread dough: not nearly thick enough to kneed but just thick enough that the mix keeps a little shape in the tin. (This is usually something like one parts water to 2 parts yoghurt, with half the olive oil to water.)
3. Grease a tin, then line with parchment paper which, for best results, is greased itself.
4. Add the bread dough/batter to the tin so that it is a little higher in the middle than at the edges. Shake the seeds uniformly over the top of the loaf, drizzle a little olive oil in the centre of the mixture, and place in a preheated oven at around 190 degrees c for 45 - 60 minutes, until the the bread is browned on the top.

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