Ready to eat in about 40 minutes! Soda bread with yogurt is a deliciously fluffy quick loaf that’s delicious with butter, cheese or your favourite toppings.
We have quite a relationship with bread in our house.
Personally, I love it! I could happily eat it for every meal. Toast, sandwiches, toasted sandwiches, bagels, pita, you name it. Give me bready carbs and I’m happy.
DH though, has a sensitive tummy and just can’t eat bread in those kinds of quantities. The occasional slice of sourdough is fine, or a nibble at the challah on Shabbat, but mostly he has to find some other source of tasty carbohydrates.
Soda bread to the rescue!
Fortunately for all of us, there’s soda bread! Soda bread is not really ‘bread’ at all, in that it isn’t raised with yeast in the typical way. It’s what is known as a ‘quick bread’ – raised with chemical leavening agents and without the lengthy fermentation and proving that yeast breads require.
This soda bread with yogurt is a particularly tasty example! It has a lovely fluffy, light texture and a delicious flavour. The yogurt also makes it extra nutritious by adding more protein and calcium to the bread.
Soda bread contains just a handful of basic ingredients, which are mostly pantry staples. To make it you will need flour, bicarbonate of soda (also known as baking soda), a pinch of salt, and some acidic liquid. Traditionally this would have been buttermilk but here I’ve used natural yogurt. You can also use milk or plant-based milk, plus some lemon juice or vinegar.
(If you don’t want to use an acidic liquid, you can make soda bread using plain milk but need to swap out the bicarbonate of soda for baking powder, which has a built-in acid component. You will need about three times as much baking powder as baking soda.)
No need to knead
Another big difference between soda bread and yeast bread is that there’s no need to spend ages working the dough. In fact, less really is more! The raising action of the bicarbonate of soda starts working as soon as it is mixed with the yogurt (or other acid), so it’s important to get the loaf into the oven without delay.
Kneading and overworking the dough of your soda bread can also cause the finished loaf to be tough rather than light and fluffy. So save yourself the bother – just mix, shape and bake!
I’m incapable of leaving the top of a loaf plain, whether it’s yeast bread or soda bread. For this soda bread with yogurt I simply brushed a little plant-based milk over the top and sprinkled with some crunchy mixed seeds. They make the loaf look very attractive, I think, as well as adding a few extra vitamins and minerals.
Bready spready go!
You can eat your soda bread with any of the things you’d normally put on bread. I enjoyed it thickly spread with butter but it’s great with humous, cheese, smoked salmon, or sweet spreads like jam or marmalade too.
Soda bread with yogurt is best eaten freshly made – warm from the oven if possible – but any leftovers can be toasted and enjoyed the next day too.
Whatever your relationship with bread is like, I hope you’ll enjoy trying this delicious soda bread with yogurt!
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Easy soda bread with yogurt
- 225 g plain flour, plus a little extra for dusting (1½ cups)
- ½ tsp bicarbonate of soda
- pinch salt
- 200 g plain natural yogurt (or plant-based live yogurt) (approx. ¾ cup)
- 40-60 ml milk (or plant-based alternative) (approx. 2½-4 tbsp)
- 1-2 tbsp mixed seeds (optional)
- Preheat the oven to 200°C (400°F). Lightly dust a baking sheet with flour.
- Mix the flour, bicarbonate of soda and salt in a large bowl. Add the yogurt and half the milk and stir to combine. When the ingredients start to make a shaggy dough, use your hands to bring everything together. If the dough is dry, add a little more of the milk. (You may not need all the milk.)
- Tip out the ball of dough onto a floured surface. Turn and shape the dough into a round loaf and transfer to a baking sheet lightly dusted with flour.
- Quickly brush the top of the soda bread with milk/plant-based milk and sprinkle over the seeds, if using. With a sharp knife, cut a deep cross in the top of the loaf - you want to go almost right through but be careful not to cut the soda bread into pieces!
- Bake at 200°C (400°F) for 25-30 minutes until risen and golden brown. When cooked, the loaf will sound 'hollow' when you tap on the bottom of it.
- Allow to cool for a few minutes, then slice and enjoy!
And if you can’t get enough soda bread, check out these delicious savoury and sweet recipes from other bloggers:
Slow cooker mozzarella and herb soda bread from Baking Queen 74.
Malted spelt soda bread from Kavey Eats.
Blackberry and apple spelt soda bread from Tin and Thyme.
Chunky monkey soda bread from Fab Food 4 All.