- Shari Rozansky - https://www.sharirozansky.com -

Seeded Soda Bread

Makes 1 Loaf

  • 1 2/3 cups whole wheat flour
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tbs. granulated sugar
  • 2 tbs. whole brown flaxseeds
  • 2 tbs. hulled hempseed hearts
  • 2 tbs. raw sunflower seeds (I used pumpkin seeds)
  • 1/4 cup golden raisins
  • 1 1/2 cups plant-based milk (I used unsweetened Vanilla Almond Milk)
  • 1 tsp. apple cider vinegar
  • Additional milk for brushing on top and seeds

Place a cast iron dutch oven or a heavy pot in your oven with its lid. If the lid is not heatproof, protect the knob with aluminum foil. Preheat your oven with the pot to 425°F. You may have to adjust our shelves so that the pot and lid fit on the bottom shelf.

In a medium mixing bowl, whisk together the flours, baking soda, salt and sugar. Add the seeds and raisins and whisk again to combine.

In a measuring cup, add the cider vinegar to the milk. Give a stir and add the milk mixture to the dry ingredients. Using a rubber spatula, mix to combine just until there are no dry floury spots.

Tear off a piece of parchment about 12 inches wide. Dump the dough onto the parchment. Using heavily floured hands, form the dough into a boule about 7 inches wide, re-flouring your hands, as needed. Brush the top of the loaf with just a bit of milk and sprinkle with a few pinches each of your seeds ( I used flax and sesame seeds.) With a sharp knife, cut an X across the top.

Once preheated, carefully remove the pot from the oven and close the oven door. Carefully remove the lid and using the parchment, move the loaf into the center of the pot. Replace the lid (keep those pot holders on!) and place the pot back into the oven.

Bake covered, for 20 minutes. Remove the lid and continue to bake for an additional 20-25 minutes, until golden on top.

Remove the pot from the oven and lift the loaf out using the edges of the parchment. Cool on a wire rack before slicing.

Store in a brown paper bag on the kitchen counter, it keeps for a few days. I wrapped mine in parchment paper and then in a plastic baggie. I sliced the remainder of the bread and froze the individual pieces for a later time! Great toasted!