Love fresh bread, but hate the kneading and long waiting? Or are you like me, simply forgetting that you wanted to bake bread and realize just an hour before lunch that there is no fresh bread in the house? Then soda bread is perfect for you. I really don’t hate the kneading, it can actually be very soothing and relaxing to work a yeast dough for 10 minutes. And the waiting time can be filled with other activities. And I love the yeasty smell of rising dough!

But in reality, I usually end up with no time left to make fresh bread. And that is annoying, to say the least. We have a good bakery very nearby and they are open on Sundays, but that’s just not the same. Homemade bread gives you that special, cosy feeling and the house just smells awesome.

Irish Soda Bread is usually made with a mixture of white and whole wheat flour, butter and buttermilk, but I made my own version using NO butter and using Greek yogurt instead of buttermilk. Adding seeds makes it kind of a multi grain bread. Please note that if you use sunflower seeds, they will get a greenish/bluish hue after a few hours.

Before and after:

I don’t mind, but it can put people off. It’s not harmful at all and does not affect the bread in any way. Sunflower seeds contain chlorogenic acid which reacts with the baking soda. The Nordic Food Lab wrote a really nice article about it, explaining it all. If you are still worried about it, just leave them out or swap for other nuts or seeds.

Prep time for this bread is maybe 15 minutes, baking time ca. 35-45 minutes. Which means that you have warm, fresh bread within an hour!

Enjoy!

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Greek Yogurt Soda Bread

Author Nicole

Ingredients

• 350 g all-purpose flour
• 1 tbsp sugar (15g)
• 1 tsp salt
• 2 tsp baking soda (bicarbonaat)
• 1 tsp baking powder
• 50 g oat meal
• 25 g linseed (whole)
• 50 g sunflower seeds*
• 2 tbsp poppy seeds (20g)
• 350 g Greek yogurt
• extra flour for dusting

Instructions

1. Preheat oven to 200°C and put flour, sugar, salt, baking soda, baking powder, oat meal, linseed, sunflower seeds* and poppy seeds into a bowl.
   

   

2. Mix everything together.
   

   

3. Add the yogurt.
   

   

4. First mix with a (silicone) spatula and continue then to kneed by hand until everything is mixed in.
   

   

5. Transfer dough onto a floured board and kneed just so it does not stick to your hands anymore.
   

   

6. Pat slightly down to form a disc.
   

   

7. Put on a baking sheet lined with parchment paper and cut a cross, almost down to the bottom.
   

   

8. Bake for 35-45 minutes until golden brown and a tooth pick inserted in the middle of the bread comes out clean (a few crumbs attached is fine).
   

   

Recipe Notes

*Please note that if you use sunflower seeds, they will get a greenish/bluish hue after a few hours. It's not harmful at all and does not affect the bread in any way. Sunflower seeds contain chlorogenic acid which reacts with the baking soda. The Nordic Food Lab wrote a really nice article about it, explaining it all. If you are still worried about it, just leave them out or swap for other nuts or seeds. 

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