Multigrain Soda Bread Image

Multigrain Soda Bread

A multigrain version of the traditional Irish Soda Bread

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. It is quick and easy to do, tastes good with a crispy, textured crust and a tender centre. It goes well with soups, stews, cheese, excellent to carry along on picnics and will soon turn to be everyone’s favourite!


  • 1½cups flour
  • 2 ½ cups multi grain flour
  • ¼ cup melon seeds
  • ¼ cup golden raisins
  • 1 tbsp caraway seeds
  • 2 tsp baking soda
  • 1 tsp salt
  • 1½ cups buttermilk
  • 2 tbsp honey
  • Topping:
  • 1 tsp buttermilk
  • quick oats


  1. Preheat oven to 180C.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, multigrain pumpkin seeds, raisins, caraway seeds, and salt.
  4. Combine baking soda, buttermilk and honey, and mix well.
  5. Add to the flour mixture and stir until just barely combined.
  6. Turn the dough out onto a lightly floured work surface, and knead for 2-3 minutes or until soft and elastic.
  7. Shape into a ball, and place on the prepared baking sheet.
  8. Brush the top of the loaf with buttermilk, and sprinkle with quick oats. Using a sharp knife, score a shallow X into the loaf.
  9. Bake in preheated oven for 45-50 minutes, or until the crust is golden-brown and a toothpick inserted into the middle of the loaf comes out clean.
  10. Let cool on a wire rack for 10-15 minutes before slicing.
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