Rosemary and Sea Salt Soda Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This rosemary and sea salt soda bread has become my go to when I want fresh homemade bread without the fuss of yeast and long rising times. The whole wheat flour adds wonderful fiber and nutrition that keeps you satisfied, while the fragrant rosemary brings such a lovely earthy flavor to every bite. What I love most is how quick and simple it is, ready from mixing bowl to table in just an hour. The ingredient list is short and probably already in your kitchen, making this a budget friendly option that tastes like you spent all day baking. The buttermilk reacts with the baking soda to create that perfect tender crumb, and honestly, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 400 gplain flour
- 100 gwhole wheat flour
- 1 tspbaking soda
- 2 tspsea salt flakes(divided)
- 15 gfresh rosemary(finely chopped)
- 350 mlbuttermilk
- 20 mlolive oil
- 1 tbsphoney
- 50 mlwarm water
Detail level
Instructions
- 1
Preheat your oven to 200°C and line a baking tray with parchment paper. In a large mixing bowl, combine the plain flour, whole wheat flour, baking soda, 1 tsp of sea salt, and the finely chopped fresh rosemary, stirring well to distribute the herbs evenly throughout the dry ingredients.
Tip: Sifting the dry ingredients together helps ensure even distribution of baking soda for consistent rising.
- 2
Create a well in the centre of the flour mixture and pour in the buttermilk, olive oil, and honey. Using a wooden spoon or your hands, gently fold the wet ingredients into the dry mixture until a shaggy dough begins to form. Add the warm water a little at a time if the dough feels too stiff.
Tip: Avoid overworking the dough as this can make the bread tough; mix just until combined.
- 3
Turn the dough out onto a lightly floured surface and gently knead it for about 1-2 minutes until it comes together into a rough, cohesive ball. Shape it into a round loaf approximately 20 cm in diameter.
Tip: The dough should be slightly sticky and rustic-looking rather than smooth and polished.
- 4
Place the shaped dough on the prepared baking tray. Using a sharp knife, score a deep cross into the top of the loaf, cutting about halfway through the bread. Sprinkle the remaining 1 tsp of sea salt flakes over the top and surface.
Tip: The cross helps the bread rise evenly and allows steam to escape during baking.
- 5
Bake in the preheated oven for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top begins to brown too quickly, tent it loosely with foil after 25 minutes.
Tip: You can test doneness by inserting a skewer into the centre—it should come out clean or with only a few crumbs.
- 6
Remove the bread from the oven and transfer it to a wire cooling rack. Let it cool for at least 15-20 minutes before slicing, as the interior continues to set during cooling.
Tip: Slicing too early may cause the bread to be gummy in the centre; patience rewards you with the perfect texture.
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