Spinach and basil soda bread

February 27, 2020
Smashed avocado and poached eggs on spinach soda bread

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.


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