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Nutrition: per slice

  • kcal173
  • fat2g
    low
  • saturates1g
  • carbs33g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.7g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.

  • step 2

    Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.

Recipe from Good Food magazine, March 2017

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.3 out of 5.22 ratings

Ania Lucyna

as someone who doesn't bake this was really easy to do. loved the result. certainly gave me the confidence to try other breads

Marilyn Lacey avatar

Marilyn Lacey

I’m surprised at the number of adverse comments here. I’m coeliac and anyone baking gluten free knows what a challenge this can be! The only tip I can offer is to add the liquid gradually and stop if the mixture looks like it’s getting too wet. I wish I could include a photo here, because my loaf…

glenharris

Excellent recipe. I used maple syrup in lieu of honey. I also cooked it for an additional 5 minutes for an extra crispy crust. Also made sure that the loaf wasn’t too thick to avoid under cooking in the centre.

Yohai Nezri avatar

Yohai Nezri

A star rating of 2 out of 5.

Inaccurate recipe. The bread is too wet and won't be fully baked with the given quantities. You should top up the yogurt with water to a max of 300ml. I would also recommend to kneed the dough to develop the gluten. Also, use a dough scraper to shape the loaf, and put a tray in the oven with boiling…

Fweiss

Camera Nerd, If you have no idea what she is saying, then read the recipe again...it says Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. And Yohai is recommending to use less liquid up to 300 ml, which worked well for me, as it was rather wet first time round.And…

Zaj

My loaf was a bit doughy and heavy. The dough wasn’t wet like a couple of the reviews mention, I cooked it for 30 mins and it sounded hollow should I have left it longer or is it something else.?

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