Oregano and Chilli Sodabread

I have an obsession with Sodabread. It’s fairly new but boy have I rolled with it. It started with a simple white loaf (don’t add the chilli and oregano to this recipe) and progressed to granary rolls (substitute the flour for granary flour and don’t add the chilli and oregano) for with cheese. The variations are endless.

As usual, this variation came about as a result of staring at the pantry cupboard to see what I could use to add extra flavour to a basic white bread. And now I can’t stop making it, including for a Band of Bakers event in May where I served it with my Bacon and Cream Cheese Guacamole.

Sodabread traditionally uses buttermilk to provide acidity to react with the baking soda resulting in a risen bread without the need for yeast, kneading or proving time. I don’t have buttermilk in the house but after some googling, I discovered that milk with added lemon juice provides the same result. I nearly always have (skimmed) milk and a bottle of lemon juice in the house so with no special shopping required, I can whip this bread up from start to finish in half an hour at basically any time.

Serves 8 – 203 Kcal per serving

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300 ml Skimmed Milk
3 tbsp Lemon Juice
400g Plain White (or White Spelt Flour)
1 tsp Caster Sugar
1.5 tsp Bicarbonate of Soda
1 tbsp Sea Salt Flakes
1 tbsp Dried Chilli Flakes
1 tbsp Dried Oregano

Preheat the oven to 200c or equivalent.

Measure out 300 ml Skimmed Milk and add 3 tbsp Lemon Juice. Leave to the side to thicken whilst measuring the dry ingredients.

Add 400g Plain Flour, 1 tsp Caster Sugar, 1.5 tsp Bicarbonate of Soda, 1 tbsp Sea Salt Flakes, 1 tbsp Dried Chilli Flakes and 1 tbsp Dried Oregano to a medium mixing bowl and stir until combined.

Add the milk mixture to the dry ingredients and stir to combine. You should end up with a fairly sticky dough that holds together loosely. Add more flour or milk to get to a handleable consistency.

Take a lined tin (rectangle or round) and pat the dough into a whatever shape you please.

Tip – You can also shape the dough into batch rolls. Leave a little space between the rolls in the tin but not too much – they will expand a little but not as much as a yeasted bread.

Tip – I tend to make my dough about 2 cm high – a flatter bigger loaf results in more even and quicker baking. For a taller loaf, score large cuts at least halfway into the loaf to allow heat to penetrate the middle and leave in the oven for a little longer.

Bake the bread for around 20 minutes until the crust is crispy and golden brown and the loaf feels hollow rather than heavy.

Leave to cool slightly before slicing. Eat within one day – this bread is quick to make but doesn’t last well. It’s pretty moreish though so its rarely wasted!

Update – the recipe has been tried and tested by Emma Thomas using white spelt flour- it looks great but she told me that she doubled the chilli flakes and that was a big mistake!



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2 thoughts on “Oregano and Chilli Sodabread

  1. […] For a heartier meal, why not try this with a side of my super easy Oregano and Chilli Sodabread? […]


  2. […] this case, I decided to try a bit of bread baking. With the exception of my old faithful Sodabread and Garlick Tear’n’Share Loaf, bread is not my […]


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