This Irish seeded soda bread with sautéed herby greens is easy and delicious! The yeast-free bread doesn't have to be left to rise and can be cooked immediately. It's deep flavour is lovely against the herby greens.
Seedy soda bread is really quick and easy.
Since the bread doesn't have yeast, you don't need to spend time kneading or letting it rise.
Just mix all the ingredients and cook!
My parents are from Ireland, so I grew up on soda bread. This recipe is based on my mum's tried and tested family recipe.
A love of bread
Soda bread is quite versatile and is even sometimes used as a pizza base. Here, I've turned it into the star of the meal by topping it with herby sauteed spinach and kale. It's perfect for lunch, dinner or a hearty snack.
You can easily make this meal vegan by using plant milk to make the buttermilk.
For something more unusual, try Elizabeths Kitchen Diary's Horsebread - a mediaeval sourdough.
You can make this seedy soda bread in the oven, but I use my REDMOND Multicooker 4502E.
A multicooker is a bit like a fast slow cooker. It's as small as a breadmaker, but it can also boil, fry, bake and steam. You can make stew, boil pasta, make a stir fry, bake a cake and even make yogurt! It's also easy to use and very versatile. It comes with a handy cookbook so you can get your head around just how much it does.
What makes it so different is that it has a 3D heating system, which means that it simultaneously cooks on the bottom, sides and top. That’s what gives it it’s speed! Redmond says it also saves minerals and vitamins in the food, which can only be a good thing. Check out my review of the Redmond Multicooker.
The Redmond Multicooker is really one of those multi function gadgets that can replace lots of other kitchen equipment. It’s great for student housing and where there isn’t a lot of space.
Disclosure: Redmond commissioned this recipe for Seedy Soda Bread and Sauteed Herby Greens. All opinions are my own and no editorial control was given. Thanks for supporting the brands that make it possible for me to mess up my kitchen, bake vegetable cakes and write Veggie Desserts – and Healthy Meals and Lifestyle.
Get the recipe
Seeded Soda Bread
For the seedy soda bread
- 150 g wholemeal flour (whole wheat)
- 150 g plain flour (all purpose)
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon sea salt
- 6 tablespoon mixed seeds plus 2 tablespoon extra for decoration
- 200 ml buttermilk (*see note)
- 1 tablespoon maple syrup
- Flour for sprinkling and dusting
For the sauteed herb greens
- 1 tablespoon oil
- ½ onion diced
- 2 cloves garlic minced
- 2 handfuls spinach leaves
- 2 handfuls kale leaves woody stalks removed
- 3 tablespoon chopped fresh mixed herbs ie: thyme, rosemary
- Salt and pepper
To make the dough
- Sift both flours, bicarbonate of soda and sea salt into a large mixing bowl, and add any remaining wholemeal from the sieve back into the bowl. Stir in the seeds and combine. Add the buttermilk and maple syrup and mix until it forms a dough.
To cook in an oven:
- Heat the oven to 220C/425F and grease a baking sheet with oil.
- Pat the dough into a round and place onto the greased baking sheet.
- Cut a deep cross across the top with a knife and sprinkle a little flour onto the top as well as the remaining seeds.
- Bake for 30 minutes or until the top is golden and taping the bottom of the soda bread makes a hollow sound. Allow to cool on a wire rack.
To make in a Redmond Multicooker
- Lightly grease the bowl of the multicooker with a cooking oil. Pat the dough into a round and cut a deep cross across the top with a knife, then sprinkle a little flour onto the top as well as the remaining seeds. Close the lid and select CAKE for 30 minutes. Remove from the multicooker and let sit on a wire rack for 15 minutes before serving.
For the sauteed herb greens
- While the bread is cooling, heat a frying pan over a medium heat (or set the multicooker to FRY). Add the onion and cook for a few minutes, stirring often, until soft. Add the garlic and cook for a further minute, then add the spinach, kale and herbs and continue to cook until wilted and soft. Serve heaped onto slices of cooled buttered soda bread and season with salt and pepper.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.