• Recipe and styling by Sarah Dall

    Photography by Myburgh du Plessis

    Spinach and basil soda bread

    Serves: Makes 10 slices
    Total Time: 45 mins


    • 200g baby spinach
    • 170g self-raising flour
    • 170g (1 cup) cake flour + extra, to dust
    • ½ tsp bicarbonate of soda
    • ½ tsp salt
    • ½ tsp baking powder
    • 250ml (1 cup) buttermilk
    • 60g fresh basil pesto
    • soft butter, to spread



    Heat a frying pan over high heat. Add the spinach with a small splash of water. Cook for 1 minute. Remove from heat and set aside to cool.


    When cool, squeeze out any excess water from the spinach and pat dry with paper towel. Chop finely and set aside.


    In a large bowl, sift together the dry ingredients. Make a well in the centre and add the buttermilk, basil pesto and spinach. With your hands, mix together until just combined and the dough forms a ball.


    Preheat the oven to 200°C. Line a baking tray with baking paper. 5 Lightly flour a work surface and knead the dough for a minute. Place the dough onto the lined baking tray, cut a cross on top and bake in the preheated oven until the bread makes a hollow sound when tapped, about 30 minutes.


    After removing the bread from the oven and while it is still hot, spread a little butter over the top and sides of the loaf to melt and soak in. Allow to cool slightly before slicing.


    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com