Buckwheat Soda Bread

Buckwheat Soda Bread


  • 250g Buckwheat Flour
  • 250g (GF) Plain Flour
  • 100g Oats
  • 1 tsp bicarbonate of soda
  • 30g Butter cubed (or coconut oil)
  • 400ml yoghurt mixed with
  • 100ml milk

The simplest, no waiting, no kneading, no proving loaf. And so rewarding. A crunchy, oats crust with a soft doughy middle. And without the crazy list of nasties the shop bought versions often have. This is really filling and has a protein hit from the buckwheat. With minerals, enzymes and more for filling tiny tummies with all the good gut bacteria they really need. Toast it for breakfast, open sandwich for lunch or just cover it in butter and eat it whenever.


Combine dry ingredients. Add butter and rub together with fingertips. Add wet ingredients and a tsp of salt. Combine with a knife quickly. Bring together without kneading – too much playing makes it tough. Place in a baking sheet and push into a circle approx 9 inches. Bake at 180 for 35 mins. Too underneath sounds hollow to tap. 
Tastes amazing with my homemade chia 10 minute jam.

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  1. Hello, can this bread be frozen?

    • Lizzie King

      Absolutely. It’s a great one for the freezer. Top tip – Slice it up and then freeze so you can get slices out easily for toasting.
      Hope it goes down well with everyone.
      Lizzie x

  2. This bread looks fab! Under ingredients it says 400ml yogurts mixed with but then doesnt say what it needs to be mixed with. Would love to make this but wanted to check im not missing anything!

    Thanks so much x

  3. I have Candida which is really restrictive (no yeast, gluten, any form of sugars, dairy etc etc ) Do you have any Candida friendly recipes? Buckwheat is great but often I can’t eat what it’s mixed with! Thank you in advance x

  4. Hi lizzie, hope you’re well. Can I use non-dairy yoghurt for this? Pretty sure I can as I know your recipes work like that but which yogurt would be good? Would coconut work?

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