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| Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time. |
Rather than relying on yeast fermentation, soda bread is raised through a chemical reaction between the bicarbonate of soda and acid in the dough and the acid, producing carbon dioxide gas bubbles when heated in the oven and causing the bread to rise. Traditionally Irish soda bread uses buttermilk as the acid, but you can also use yoghurt, kafir or lemon juice as in this recipe.
This recipe is from Dr. Lucy Williamson, an award-winning Registered Nutritionist and former Vet, with over 30 years of expertise in health, food, and farming. As founder of The Gut Project, she champions evidence-based nutrition, focusing on gut health and sustainable food choices. She works across the food system - from regenerative farming to health practitioner training - and her Gut Health learning platform helps people to make informed, planet-friendly choices. A sought-after speaker, Lucy simplifies nutrition science for media, from Organic Farming Magazine & BBC Radio 4 Food Programme to Hello! magazine.
Makes 1 loaf
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Method
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A comforting, creamy stew of carlin peas and pearl barley. Perfect for warming up on darker days, this dish uses blitzed pulses to create a rich texture.
This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
