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Soda bread


  • 250g plain white flour
  • 250g plain wholemeal flour
  • 100g oats
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 50g margarine
  • 250ml soy milk
  • 250ml rapeseed oil


  • Preheat oven to 200°C/gas mark 6.
  • Mix the flour, oats, salt and bicarbonate of soda together in a mixing bowl.
  • Rub the margarine into the dry ingredients with your fingers until there are no lumps of margarine left.
  • Pour in the soy milk and rapeseed oil, mixing them in quickly using a palette knife. Then bring the mixture together with your fingers with the minimum of handling.
  • Shape the mixture into a flat-bottomed loaf about 20cm in diameter.
  • Place the loaf on a baking sheet and cut across the top in both directions to make it cook through evenly (don’t cut too deep, though, as this may lead to the loaf breaking up).
  • Bake for 35 minutes, after which the surface of the loaf should be dry to the touch and sound hollow when tapped.
  • Cool on a wire rack under a tea towel to stop the soda bread drying out.

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