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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
Ingredients
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
