Sultana and Pumpkin Seed Soda Bread RECIPE
Soda bread is an Irish classic, and a must for your St Patrick’s Day feast. And here’s the best part: soda bread doesn’t contain yeast, so you don’t have to prove it. Hooray!
Makes 1 loaf Total Time 1 hr 5 mins
- 200g plain white flour, plus extra for dusting
- 130g plain wholemeal flour
- 1 1/4 tsp fine salt
- 1 tsp bicarbonate of soda
- 50g porridge oats, plus extra to scatter
- 1/2 tsp caster sugar
- 75g sultanas
- 75g pumpkin seeds
- 200ml natural yogurt
- 1 tbsp treacle
- Mature cheddar
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Mix together all the dry ingredients in a large bowl. Once the oven has reached the right temperature, beat the yogurt, treacle and 100ml water together in a jug, then make a well in the centre of your dry mixture and pour it in.
- Using a wooden spoon, mix until you have a rough dough. Shape the dough into a round using floured hands, then pop onto a lightly floured baking tray. Using a sharp knife, cut a deep cross about a third of the way through the dough and dust with a little flour and some extra oats.
- Bake for 45–50 mins until the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack before tucking in. Spread slices thickly with butter or serve with chunks of mature cheddar cheese.
COOK’S TIP: Play around with the dried fruit and seeds you use in the dough – try apricots or cranberries and walnuts or sunflower seeds.