Wednesday, October 04, 2006

Seeded Orange Soda Bread

I know I've mentioned this before - World Bread Day is coming up on October 16th and Zorra from Kochtopf is hosting an event to celebrate. Either bake or buy then blog about it by the 16th.

If you might be turned off with thoughts of yeast and all that kneading rigmarole - then this type of bread provides a solution. Why not make a soda bread?

Soda bread gets it's rise from the reaction between buttermilk and baking soda. When mixed together, the soda reacts with the lactic acid in the buttermilk to form carbon dioxide bubbles - these bubbles lift the bread. The one downside of this type of bread is it's short life - though it should be fine for a few days before becoming too dry. Ideally, it's best served warm or toasted.

This recipe comes from Marie Claire's Michele Cranston and her latest book Comfort: Real Simple Food. It provides a change from plain Soda bread and shows the versatility of the bread - the recipe easily open to substitutions in the type of nuts and flavourings used.


Seeded Orange Soda Bread
[Makes one 10x21cm / 4x8 inch loaf]

450 grams plain flour
1 heaped teaspoon baking soda
1 heaped teaspoon cream of tartar
2 tablespoons soft brown sugar
1 tablespoon finely grated orange zest
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons poppyseeds
500mls/2 cups buttermilk
2 tablespoons melted butter

Preheat oven to 200°C/390°F. Use some of the melted butter to butter (and flour) your bread pan. You will use the remaining butter later.

Sift the flour, baking soda and cream of tartar into a bowl, making sure they are well combined. Add the brown sugar, sunflower seeds, sesame seeds and orange zest. Stir to ensure they are well mixed through.

Make a well in the centre of the bowl and slowly pour in the buttermilk - stirring to draw in the dry ingredients, add more buttermilk when the mix starts to feel stiff. Once all the milk is adding you should have a pourable dough.

Scoop this dough into the prepared loaf pan, roughly flatten off the top. Pour over the remaining melted butter before placing it in the oven for 30 minutes.


Reduce the temperature to 150°C/300°F and cook for another 30 minutes or until cooked through (use a skewer to test and when it comes out clean when inserted into the centre of the loaf, the bread is cooked).

Place on a wire rack to cool. The melted butter gives it a wonderfully crunchy crust, very biscuity in texture.


Cut into thick slices and serve it warm with some honey or jam. Toast the next day for breakfast and serve with lashings of real butter.

Tagged with


  1. Absolutely wonderful, as per usual! I love fruity flavoured breads and I can imagine how moreish a thick slab of this, toasted with some cream cheese on top would taste!

  2. Now, I can't wait to give this a try. =)

  3. Yummy, please send me a slice, no better the whole bread!

  4. Great looking bread...and thanks for posting bread other than yeast.

  5. Thanks Ellie - you're making me hungry ;)

    Hi Jacelyn - it's a fun bread to play around with

    Thanks Zorra- i'll have one ready for world bread day

    Thanks Peabody - we probably get stuck on making yeast breads and forget that these simple soda breads are just as good

  6. Is it just me or are there poppy seeds in the loaf too?

  7. There are poppyseeds - I'll amend the recipe. Thanks for noticing!

  8. Thanks Haalo,
    I bought the ingredients yesterday to make this gorgeous loaf over the weekend.
    I hope it tastes as good as your photo looks.:):)

  9. I look forward to seeing your bread - I know you'll do a spectacular job. For a serving suggestion, ricotta and honey on thick toast as pictured in the Mungalli Creek cheese post.

  10. I made it without the cream of tartar (didn't have any) and used baking powder instead of plain soda to compensate.

    I love the light aroma and sourness of this bread.

  11. Hi Udi - saw your pics on flickr and your bread looks beautiful! Glad to know you enjoyed it.

  12. Haalo,
    I have just taken the loaf out of the oven.
    I was starting to panic a little when it rose so much. It didn't overflow the tin but I make it in my larger loaf tin next time.
    I have just tasted a slice just spread with butter while it is warm. The texture is just beautiful. So light!!
    I will try it toasted for breakie tomorrow morning, with some marmalade I bought at the foodie market on the weekend.

  13. That's great news Cakebaker! The marmalade will go down a treat.

  14. Well can I tell you, this bread is soooo yummy toasted, spread with 3 fruits marmalade.
    Just a warning for anyone on a diet....DON'T MAKE IT....between the time I made it yesterday and breakfast this morning I have eaten half the loaf all by myself.

  15. I knew you were joking cause only half the bread was left - it should all be eaten and another should be in the oven ;)

  16. :):)

    I think this recipe would make nice light muffins, what do you think?

  17. Muffins sound like a good idea or you might try making mini-loaves like these

  18. I have some small brioche tins, I'll try them.


© Cook (almost) Anything at Least Once | All rights reserved.