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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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
