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Serves: 1 large loaf
A quick, easy and tasty loaf. A great recipe to have up your sleeve especially if the bread bin is empty! I used a mix of yoghurt and milk for this soda bread but buttermilk works really well too. Preheat the oven to 180℃ Gas mark 4
  • 225g plain flour
  • 225g plain wholemeal flour
  • 320ml natural yoghurt
  • 80ml milk
  • 5 heaped tablespoons mixed sunflower/pumpkin seeds, roasted
  • 1 heaped teaspoon bicarbonate of soda
  • 1 level teaspoon salt
  • 100g coarsely grated beetroot
  • 1 tablespoon olive oil
  1. Lightly oil a baking tray.
  2. Put all the dry ingredients into a large mixing bowl and stir through with a fork to combine the bicarbonate of soda evenly throughout the mix.
  3. Add the grated beetroot, yoghurt, milk and olive oil, mix well to form a moist dough. Add a little extra milk if the dough is to dry.
  4. Flour a board and with floured hands scoop the dough from the bowl, place on the floured board and shape into a round loaf.Place onto the baking tray.
  5. Using a sharp knife score the top into wedges.
  6. Place into the middle of the oven for 35-40 minutes until the loaf sounds hollow when tapped on the base.
  7. Place on a wire rack to cool.
Recipe by Jo Clark Cooking etc at