Soda bread rolls

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


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.


Soda bread rolls recipe

Makes 8 rolls, serving 4-6


  • 250g khorasan flour (or plain wholemeal flour)
  • 250g plain flour, plus a little extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 100ml milk (more liquid may be needed if the dough seems too dry)
  • 300g full fat yogurt


1. Preheat the oven to 180°C fan.

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. 

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.

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.


Image: Jason Ingram