Total Time
48mins
Prep 3 mins
Cook 45 mins

A quick, easy recipe for a rustic crusty soda bread, using ingredients you can get from the late-night store if you don't already have them. No need to knead! From The Guardian newspaper. Serve hot with cheeses and condiments, or with a hearty stew.

Directions

  1. Preheat oven to 200 degrees centigrade.
  2. In a bowl, mix the flour, bicarb and salt.
  3. Add the yoghurt and combine with a spatula and then your hands. It will be messy and sticky. You will not get a smooth dough, just make sure everything is evenly mixed.
  4. Shape into a ball and place on a baking sheet that you might like to line with silicon paper (foil will stick to the bread, but an unlined sheet is fine).
  5. Bake in the middle of the oven for 45 minutes. Check a few minutes before the time is up to make sure it isn't overbrowned.
  6. Allow to cool for 5-10 minutes before tearing/slicing it up.
Most Helpful

Yum! And so easy. :) I used gluten-free SR flour and greek yoghut, and skipped the bicard and salt. I needed just a little water to thin the yogurt. I made it into 5 hand-sized rolls and they cooked in 35 mins. I love how they didn't flatten at all - difficult to get with gluten-free bread! I have a feeling none will make it past dinner. Thanks for a great recipe and easy-to-follow instructions. I can't wait to try it again with spinach & feta, and other variations.

Andrea-Oz June 12, 2010

Ooey, gooey, messy, but it does make for a very nice addition when serving soup ~ I enjoyed the irregular, rustic tone of these crackers & will happily make them again! They'd also be great with spreads on my finger food counter! [Tagged, made & reviewed for one of my adopted orphans in the current Pick-A-Chef]

Sydney Mike October 27, 2008