Updated 7th October 2024
RECIPE: Seeded Soda Bread
Share this article
This is a recipe from my new book, The Food for Life Cookbook.
This delicious recipe is essentially soda bread, but it’s made with wholemeal rye flour and kefir. It’s packed full of nuts and seeds and is especially easy to make. Since it freezes brilliantly, you’ll always have a slice of bread ready to go.
How does this recipe score for you?
ZOE gives personalised insights into what foods are right for your body.
Makes: 20 slices
Preparation Time: 10 minutes
Cook Time: 45 minutes
Plant Count: 8
Fibre: <5g per slice
Diet: Vegetarian (can be made vegan with plant-based kefir)
Ingredients
70g soft pitted prunes (about 3 large prunes) (2.5 oz)
150g wholemeal rye flour (5.3 oz)
85g ground flaxseed (3 oz)
1½ tsp bicarbonate of soda
1½ tsp sea salt
230g mix of seeds and nuts (8.1 oz)
35g jumbo oats (1.25 oz)
300ml kefir (1¼ cups)
Swap
Mixed seeds for nuts to make it nut-free
Method
Preheat the oven to 180°C/160°C fan/350°F/gas 4 and line a 2lb loaf tin with baking parchment. If you don’t have a loaf tin, line a baking tray with parchment. Soak the prunes in 80ml boiling water.
In a bowl, mix the flour, ground flaxseed, bicarbonate of soda, sea salt, seeds and nuts, and all but 1 tablespoon of the oats. Adding 30g extra flour to the dough will make it easier to handle if you're making a round, free-form loaf.
Add the kefir to the prunes and their soaking liquid, and blitz with a hand-blender until smooth. Pour this into the bowl of dry ingredients, mixing very gently until you have a wet dough.
Transfer the mixture to the prepared loaf tin or tray, sprinkle with the reserved oats, and flatten it down slightly. Score a ½cm-deep line down the middle of the loaf.
Bake for 45 minutes, turning the loaf upside down in the tin for the last 5 minutes to get a nice even crust. Transfer to a wire rack to cool.
Tips and Techniques
Freezing: Slice the bread before freezing so you can take out individual portions when needed. It reheats well in the toaster or oven.
Nut-Free Option: Simply swap the nuts for the same quantity of mixed seeds to make the bread nut-free.
Extra Crust: Turning the loaf upside down in the last 5 minutes of baking helps to create an even, crunchy crust.
Storage: This bread will keep for 5 days at room temperature and freezes well. Slice the loaf first so you can grab a slice or two from the freezer whenever you need it.
FAQs
Can I use another type of flour?
Yes, you can substitute wholemeal rye flour with spelt flour or whole wheat flour for a slightly different flavour and texture.
Is there a vegan substitute for kefir?
You can use a plant-based kefir.
Transform your health, one recipe at a time
ZOE provides personalised recipes and shows you how they power your body.
