Onion Soda Bread Recipe

Ingredients

• 500 g, plus more for flouring your handsplain white flour
• 1 tspbicarbonate of soda
• 1/2 tspgarlic granules
• 1 tspdried oregano
• 1 tspsalt
• 1/2 tspfreshly ground black pepper
• 100 gcrispy fried onion
• 450 gthick-set yoghurt (vegan if needed)
• 2 tbsplemon juice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (180°C fan).

2. 2

   Mix dry ingredients

   Put the flour, salt, bicarbonate of soda, garlic granules, oregano and black pepper in a mixing bowl. Whisk until the ingredients are evenly combined.

3. 3

   Add the onions

   Add the crispy fried onions and whisk them through the dry mixture.

4. 4

   Make the dough

   Make a well in the centre, then pour in the yoghurt and lemon juice. Mix until all the flour is incorporated and the dough begins to clump together.

5. 5

   Shape the dough

   Flour your hands and briefly knead the dough in the bowl until it forms a ball.

6. 6

   Transfer to tray

   Gently move the dough onto a non-stick baking sheet.

7. 7

   Score the top

   Use a sharp knife to cut a cross into the top of the dough to help it rise.

8. 8

   Bake the loaf

   Bake in the oven for 40 minutes.

9. 9

   Cool on rack

   Transfer the loaf to a wire rack and leave it to cool.

What is onion soda bread?

Soda bread is a quick bread leavened with bicarbonate of soda rather than yeast, so it does not need time to prove. This British-style version folds crispy fried onions and dried herbs into the dough for a savoury, aromatic loaf.

Thick-set yoghurt and lemon juice provide the acidity that activates the bicarbonate of soda. Mixing them with the dry ingredients just until the flour is incorporated helps keep the crumb soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 8g protein, 56g carbs, 9g fat.

The flour supplies most of the carbohydrates, while the yoghurt contributes protein and some of the fat; crispy fried onions also add fat. Pair a slice with vegetables and a protein-rich soup or topping to make a more balanced plate.

The flavouring ingredients

Crispy fried onions: these add concentrated onion flavour and little savoury flecks throughout the loaf. Whisk them into the flour mixture before adding the wet ingredients so they are more evenly distributed.

Garlic and oregano: the dried seasonings complement the onions without adding moisture to the dough. Black pepper gives the flavour a little warmth.

Mixing the dough

Dry mixture: whisk the flour, bicarbonate of soda, seasonings and salt thoroughly so the raising agent is spread through the bowl. The method lists salt twice in this step; use the single 1 tsp of salt given in the ingredients.

Wet mixture: add the yoghurt and lemon juice to a well in the centre, then mix until no loose flour remains. Soda bread dough can feel rough and clumpy; it does not need to become smooth.

Shape it gently

Light touch: flour your hands and briefly bring the dough together into a ball. Avoid prolonged kneading, which can make the loaf tougher.

Cross on top: score a cross with a sharp knife before baking, as directed. Handle the shaped dough gently when moving it to the baking sheet.

Baking and doneness

Oven setting: bake at 200°C, or 180°C in a fan oven, for 40 minutes. The cross gives the loaf room to expand as it bakes.

Cooling: transfer the loaf to a wire rack after baking and let it cool before slicing. This gives the interior time to settle rather than compressing it while hot.

How to serve it

The onion and herb flavour works well with soup, a bowl of stew or a simple salad. Slices are also good with butter or a savoury spread.

For a more substantial plate, serve the bread alongside a source of protein and vegetables. Its savoury flavour makes it useful both as a meal accompaniment and as a snack.

Recipe notes & tips

• Measure the bicarbonate of soda carefully so its flavour does not dominate the loaf.
• Whisk the dry ingredients well before adding the yoghurt to distribute the raising agent and seasonings.
• Use flour on your hands to make the sticky dough easier to bring together.
• Mix only until the flour is incorporated and the dough clumps.
• Score the cross just before baking, using a sharp knife.
• Let the loaf cool on a wire rack before cutting it.

Variations

• Use vegan yoghurt: choose a thick-set variety for a plant-based loaf.
• Change the herbs: swap the oregano for another dried herb that suits the savoury onion flavour.
• Add seeds: scatter seeds over the top before baking for a different finish.
• Serve with cheese: pair slices with cheese for a more filling savoury snack.

Common mistakes to avoid

• Unevenly mixed raising agent: whisk the dry ingredients thoroughly so the bicarbonate of soda is distributed through the flour.
• Overworking the dough: stop mixing once the flour is incorporated and the dough begins to clump.
• Handling sticky dough bare-handed: flour your hands before briefly shaping it into a ball.
• Skipping the cross: score the top before baking to give the dough room to rise.
• Slicing while hot: cool the loaf on a wire rack first so its crumb can settle.

How to store

Once completely cool, store the bread in an airtight container at room temperature and eat within 2 days. Reheat slices briefly in an oven or toaster; the loaf can also be frozen in slices and defrosted as needed.

Frequently asked questions