Soda bread roll recipe

  • Makes 8 rolls, serving 4-6
  • A little tricky

Rustle up this wholesome soda bread to serve with a warming soup

Soda bread roll

Soda bread is such an easy and satisfying bread to make – no vigorous kneading, no leaving it to prove and just a few minutes to mix it together.

I’ve used khorasan flour in this recipe, an old variety of wheat that is becoming more readily available in the supermarkets. I like it because it’s full of fibre and protein but has a much lighter feel than wholemeal flour. Substitute with regular plain wholemeal flour if you prefer.

Feta and olive garnish (Photo by: Jason Ingram)


  • Khorasan flour (or plain wholemeal flour) 250g
  • Plain flour 250g, plus a little extra for dusting
  • Bicarbonate of soda 1 tsp
  • Salt 1 tsp
  • Milk 100ml, (but more liquid may be needed if the dough seems too dry)
  • Full fat yogurt 300ml


  • Step 1

    Preheat the oven to 180°C fan.

  • Step 2

    Weigh the flours into a mixing bowl and stir through the bicarbonate of soda and salt. Measure the milk into a jug and add the yogurt, stirring well until smooth.

  • Step 3

    Pour the liquid into the mixing bowl and stir until you have a rough ball of dough. Tip on to the worktop and knead briefly until you have fairly smooth ball. Rest on a lightly floured baking sheet and pat down to a 3-4cm thick disc. Take a sharp knife ad slice into eight wedges all the way through to the base. Sprinkle a little extra flour on top.

  • Step 4

    Slide into the oven and bake for about 25 minutes until deep golden brown. Allow to cool before snapping the loaf
    into wedge-shaped rolls and packing with your chosen soup.

Recipe by Genevieve Taylor