Soda bread

January 13, 2014 (Last Updated: January 11, 2019)

The beauty of soda bread, and surely one of the reasons it’s been so popular for centuries, is that it’s relatively quick to make. It’s a popular bread all over Europe and is included in everything from breakfast to Christmas dinner. There’s a sweet South African streak from fynbos honey in this recipe. 

Soda bread

Serves: Makes 1 loaf
Cooking Time: 1 hr


  • 227g self-raising flour
  • 5ml (1 tsp) bicarbonate of soda
  • 2,5ml (½ tsp) baking powder
  • a pinch of salt
  • 227g brown bread wheat flour
  • 300ml Bulgarian yoghurt
  • 15ml (1 tbsp) fynbos honey
  • 15ml (1 tbsp) extra virgin olive oil
  • 60ml (¼ cup) sorrel, rinsed and finely chopped



Preheat the oven to 190°C, and grease a 20cm round cake tin.


Sift together the self-raising flour, bicarbonate of soda, baking powder and salt, and add the brown bread flour.


Mix together the yoghurt, honey, olive oil and sorrel in a separate bowl, and stir into the flour until a sticky dough is formed.


Transfer to a floured work surface and knead lightly, place into the cake tin and cut an ‘x’ into the top before baking in the preheated oven, 45 – 50 minutes. Leave to cool on a wire rack.

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