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    Parsley, walnut & cumin seed soda bread

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    Parsley, walnut & cumin seed soda bread

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes

    Makes: 1 loaf


    250g plain white flour, plus extra for dusting
    250g spelt flour
    1 tsp bicarbonate of soda
    1/2 tsp salt
    25g pack flat leaf parsley, finely chopped
    50g walnut pieces, roughly chopped
    2 tbsp cumin seeds
    300ml semi-skimmed milk
    250ml natural yogurt



    1. Preheat the oven to 220°C, gas mark 7. Sift both flours with the bicarbonate of soda and salt into a large mixing bowl. Stir in the parsley, walnuts and cumin seeds. Whisk together the milk and yogurt, and gradually stir into the dry ingredients – you may not need all the liquid. Mix to a soft dough, but don’t overwork it, then turn onto a lightly floured work surface and knead lightly to form a round, about 4cm thick.

    2. Transfer the loaf to a lightly floured baking sheet and cut a deep cross on the top. Dust the top with a little extra flour if desired. Bake for 15 minutes until risen, then reduce the oven temperature to 200°C, gas mark 6 and bake for a further 25-30 minutes until golden and the base of the loaf sounds hollow when tapped. Cool on a wire rack.


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