Four-Seed Soda Bread Recipe

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makes: 1 loaf
Skill: easy
Prep: 15 min
Cooking: 35 min

Nutrition per portion

Calories 131 kCal 7%
Fat 2g 3%
  -  Saturates 0.5g 3%

Crab with lemon mayonnaise
Mix 200g (7oz) brown crabmeat, 2tbsp mayonnaise, juice ½ lemon, ½-1 finely chopped chilli and 1tbsp finely chopped chives, and season. Spread over toasted, buttered soda bread, top with a little white crabmeat and serve with lemon wedges.

To make the perfect bread that’s got a good crust and is beautify soft inside we used Electrolux CombiSteam Deluxe oven. This clever appliance works as a conventional oven, full steam oven or as a combination oven using varying amounts of steam and dry heat to suit the food.
Visit the Electrolux website for more details


  • 150g (5oz) wholemeal flour, plus extra for dusting
  • 150g (5oz) plain flour
  • 1tsp bicarbonate of soda
  • 2½tbsp Munchy Seeds Omega Mix
  • 1tbsp honey
  • 284ml carton buttermilk
  • milk, for brushing over the bread
  • you will need
  • baking sheet, dusted with flour


  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. In a bowl, mix together the flours, 1tsp salt and the bicarbonate of soda. Reserve a third of the mixed seeds for the top of the bread and add the rest to the flour mixture. Stir well.

  • Make a well in the centre, add the honey and buttermilk and mix together to form a soft – but not too sticky – dough. Add a little more milk if the dough is a bit dry.

  • Turn the dough out on to a lightly floured surface and knead briefly and lightly into a round. Flatten the dough into a disc about 4cm (1½in) thick and place on the baking sheet. Press a large, deep cross in the top of the bread using a wooden spoon handle. Brush with milk and sprinkle over the reserved seeds.

  • Bake for 30 to 35 minutes. The cooked loaf should sound hollow when tapped on the base. Remove from the oven, cover with a damp cloth and leave to cool. If freezing, do so on the day of baking.

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