Irish brown soda bread

Wed, 16th of March

Finding the perfect soda bread is an eternal quest. This Irish staple is something that every baker has in their repertoire, whether it’s a family recipe or recent addition. This particular one was given to me by Lucuida Thernley, a friend and incredible cook/caterer. What appeals to me most about this recipe (apart from the undeniable deliciousness and health benefits) is that no weighing scales are necessary. You simply use the yoghurt tub to measure all your ingredients. So simple and quick! You can also play around by mixing different flours (spelt or kamut) and seeds or even adding dried fruit.

Helen James


  • 1 large tub yoghurt (I used a 500g tub)
  • 1 egg
  • 1 tub porridge oats*
  • 1 tub wholewheat flour*
  • 2 tsp bread soda
  • good pinch salt
  • 1 tbsp treacle (dark or light)
  • handful pumpkin seeds

*This refers to the tub size from the yoghurt

  1. 1. Pre-heat oven to 180˚C.
  2. 2. Line a loaf tin (approx size: 9 inches x 5 inches) with butter and grease proof paper.
  3. 3. Empty out the yoghurt tub into a large bowl (keep the tub).
  4. 4. Add the egg and combine.
  5. 5. Fill the empty yoghurt tub with oats and empty into the bowl.
  6. 6. Fill the empty yoghurt tub with wholewheat flour and empty into the bowl.
  7. 7. Add 2 tsp bread soda, a good pinch of salt, 1 tbsp treacle and a handful of pumpkins seeds.
  8. 8. Stir thoroughly to combine and scrape into the prepared tin.
  9. 9. Bake for 50 mins. (check after 40 mins, the bottom of the tin should sound hollow when you tap it)
  10. 10. Remove from the oven and allow to cool. Slice and serve with real Irish butter. Enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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Products used: Loaf Tin3530100 2pk Tea Towel3511162 Butter Dish3541125 Milk Jug3541124 Ellis Plate3540159