Soda bread is one of those wonderful breads that can be whipped up and cooked in record time. It is roughly thrown together with little to no kneading, doesn’t require a baking tin, and cooks in 30 minutes. It uses baking soda instead of yeast and so works much like a cake dough does.
Traditional soda bread ingredients include flour, baking soda, salt and buttermilk, but for my version I have replaced the buttermilk with yoghurt and have incorporated dried and ground wattleseed, a native Australian ingredient (don’t worry if you can’t find wattleseed in your neck of the woods, you can easily omit it).
To give you an indication of how quick it is to make, this particular bread came about because I was planning the styling for a different recipe and decided I needed some bread in the back of the shot so whipped it up on the spot. It’s the perfect bread recipe as you are likely to have the ingredients on hand already and requires no proving time.
I shared the left over bread with an Irish colleague at work who is well versed in all things soda bread (you know who you are) and it was given the big thumbs up. I’m sure if you try it, you will too.
If you are slightly nervous at the thought of making your own bread, then this is definitely the recipe for you. It’s a good starting point to get you excited about bread making, without having to wait half the day for dough to rise or needing to nurse a sourdough starter for weeks – ain’t nobody got time for that!
Quick Wattleseed Soda Bread
- 200g plain flour
- 100g wholemeal spelt flour (or wholemeal flour)
- 1 1/2 teaspoons bicarbonate of soda (aka Baking Soda)
- 2 teaspoons toasted and ground wattleseed (fine to omit if you can't find this)
- 3/4 teaspoons fine sea salt
- 300ml yoghurt
- 1 tablespoons milk
Preheat your oven to 200 degrees Celsius
Sift the flours and bicarbonate of soda (baking soda) into a large mixing bowl. Add the salt and stir until well combined. Make a well in the centre and add the yoghurt to the well. Stir the yoghurt and flour mixture together until it comes together in a ball.
Transfer the dough to a floured bench top and very lightly kneed for a minute until it comes together in a loose ball.*
Place the dough on a floured baking tray and cut a cross in the top of the dough (about 1/3 through the dough). Brush the top of the dough with the tablespoon milk and then bake for 30-35 minutes or until the outside is golden and the base sounds hollow when tapped.
Soda bread is at its best when served warm, but is also lovely toasted the following day.
*you need to work quickly at this point, because you need to get the bread into the oven while the bicarbonate of soda is still working. The dough should still be rough and not smooth like yeasted bread dough.
John@Kitchen Riffs says
Lovely texture on the bread, and you captured it so well in the pictures. Sounds like a great recipe. I’m pretty sure wattleseed isn’t easy to come by when I live (I’ve never seen it, and would have been intrigued by the name — in fact I hadn’t heard of it and had to look it up), so I’d omit that. 😉 Good stuff — thanks.
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Amanda Michetti says
Thanks John! Wattleseed is definitely a native Australian spice. But the bread would be just as great without it. Going to look at the White Russian cocktail now … I love a white russian.
I like soda bread and should try this recipe! Beautiful pictures, just enjoy looking at them!
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Amanda Michetti says
Choc Chip Uru says
What a great idea of adding wattleseed, this bread looks delicious!
Choc Chip Uru
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Amanda Michetti says
Thanks! It really does add a wonderful flavour and fragrance to the bread.
THE HUNGRY MUM says
now that is a real loaf of bread! I want a huge slab covered in slated butter.
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Mary Holland says
This looks delicious. Is there a similar spice that is comparable to wattle seed? We don’t have that in Texas!
you can import I believe into the US, it is so worth it… but I would be interested if anyone knows what it is similar to when you buy it and use it. I would love to know if there is anything comparable for knowledge sake if nothing else…
Ian Schafer says
What is the butter you have spread on it ?