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Seeded Soda Bread

by Flora Shedden

Serve hot with a slather of good butter and steaming bowls of soup for the perfect lunch.

Prep time

30 minutes

Cook time

30 minutes






Soda bread is one of the most rewarding bakes. Not everyone has the time of day to wait for second proves and dough to double, and so to be able to place a loaf of great homemade bread on the table in under an hour is an excellent thing. 


Step 1

Preheat the oven to 200C. In a bowl, mix together the flours, bicarbonate and seeds until well incorporated. Add the milk and yogurt with a little seasoning and beat until fully combined. It will be a fairly soft mixture.

Step 2

Dust a baking tray with a little more flour and tip the dough onto it. Using a little more flour, roughly shape the bread into a round and cut a cross into the middle, slicing all the way down.

Step 3

Bake for around 30 minutes, or until golden and hollow sounding when the bottom is tapped. This is very good hot, served with a good slab of butter melting on top.


Top Tip: 

Mix things up by experimenting with different nuts and seeds! 


  • 200g rye flour
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 150g mixed seeds (I used pumpkin, sunflower, sesame and poppy – but any will do)
  • 300g Graham’s whole milk
  • 50g Graham’s natural low fat yogurt
  • salt and pepper to season