Seeded soda bread

This yeast-free, wholemeal loaf requires no kneading or proving. Instead, the bicarbonate of soda reacts with the acid of the lemon to make the bread rise. We’ve used oat milk, so that it’s suitable for vegans, too, but feel free to use ordinary milk if that doesn’t apply to you (don’t worry that it curdles as this won’t affect the finished loaf).

CUTS INTO 12 slices PREP 10 mins COOK 30-35 mins EASY V ❄

520g plain wholemeal flour, plus

extra for dusting

50g four-seed mix (sunflower, pumpkin, sesame and golden flax seeds), plus extra for sprinkling 1½ tsp bicarbonate of soda 400ml fortified oat milk

2 tbsp lemon juice

1 Heat the oven to 200C/180C fan/ gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough. 2 Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds on top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.

GOOD TO KNOW vegan PER SERVING 193 kcals • fat 3g • saturates none • carbs 32g • sugars 2g • fibre 5g • protein 6g • salt 0.4g