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Wattleseed Soda Bread


Soda bread has never been easier and this recipe has the added benefit of Wattleseed for a protein hit to keep you sustained throughout the day.

Prep time: 20 min

Cook time: 35 min
Serves: One loaf


200g plain flour
100g wholemeal spelt flour (or wholemeal flour)
1.5 tsp bicarbonate of soda
2 tsp Ground and Roasted Wattleseed
3/4 teaspoons fine sea salt
300ml yoghurt
1 tablespoons milk


Preheat oven to 200 degrees Celsius

Sift the flours, Ground and Roasted Wattleseed and bicarbonate of soda into a large mixing bowl. Add the salt and stir until well combined. Make a well in the centre and add the yoghurt to the well. Stir the yoghurt and flour mixture together until it comes together in a ball.

Transfer the dough to a floured bench top and very lightly knead for a minute until it comes together in a loose ball.

Place the dough on a floured baking tray and cut a cross in the top of the dough (about 1/3 through the dough). Brush the top of the dough with the tablespoon milk and then bake for 30-35 minutes or until the outside is golden and the base sounds hollow when tapped.

Best served warm.

This recipe was adapted from Amanda at the Chew Town blog.

  Tagged: Recipes, Nutrition