One of the things that I do every week as I’m preparing my foods is to bake bread. I had been using a low carb (s) recipe that required psyillium husks/oat fiber, flax, coconut flour and almond flour … it was quite the production to make 1-2 loaves for the week… Enter the new THM Baking Blend and this Simple Soda Bread.…
Soda bread is pretty easy to make… it uses baking soda and vinegar (things most of us already have in the kitchen) for leavening. Yeast breads will certainly rise higher than soda breads but they also take longer.
I did add a bit of oat fiber to the baking blend to help lighten it up a bit as flax, coconut and almond flours tend to be pretty heavy in baking. I’ve also found that I need a bit more eggs when using the new THM Baking Blend.
I also made a whole wheat sour dough loaf for my E meals. I posted that recipe here.
Back to the simple soda bread….
This easy recipe only took me about 10 minutes to measure and mix… it is a dense batter bread which means that it is kind of the texture of zucchini bread and not the light yeast breads that you buy in the store. You can do a lot with this though… adding a variety of things to change-up the flavors and tastes.
Here are some ideas:
Add 2 Tbs of dried herbs like:
- Italian seasonings
- Parmesan cheese
- garlic powder
- onion powder
- shredded cheese
- Dried onions
- sweetener and cinnamon or apple pie spice
I do like this bread plain for sandwiches and it slices really well. I made some cottage toast with it for a lighter satisfying snack.
- Serves: 6
- Serving size: 2 slices
- Calories: 407
- Fat: 19g
- Saturated fat: 7g
- Unsaturated fat: 10g
- Carbohydrates: 33g
- Sugar: 0
- Sodium: 2672mg
- Fiber: 30g
- Protein: 27g
- Cholesterol: 481mg
- 5 Eggs
- 1 cup 0% Greek Yogurt
- 2 cups THM Baking Blend
- ½ cup THM Oat Fiber
- 1 tsp Salt
- 2 tsp Baking Soda
- 1 TBS Apple Cider Vinegar
- Beat eggs until foamy.
- Stir in THM Baking Blend, Oat Fiber, Salt, Baking Soda until well combined.
- Add Apple Cider Vinegar and Greek Yogurt. Mix to combine.
- Place in a well greased loaf pan
- Bake at 300 for 45-60 minutes.
***One of the Mama’s and I have been working on some tweaks to this recipe…to make a bit lighter so that it will rise higher. I am going to include those tweaks here.*** Many Thanks to Brenda for her diligence and willingness to use her supplies to help make this a recipe that everyone enjoys
Tweaked Simple Soda Bread
1. Baked at 350 for 50 minutes (If you use a smaller pan and bread is thicker you might have to bake up to 60 minutes)
2. Used 2 Tbsp. Apple Cider Vinegar
3. Used 1/4 cup oat fiber
4. Used 1/4 cup NOW brand whole psyllium husk
5. 2 tsp. THM Sweet Blend (optional, but very good and does not make it really sweet at all)
6. 1 /4 cup boiling water
7. Mixed the ingredients in a different order (see below)1. Preheating your oven to 350 is very important.
2. In a large bowl, beat eggs till foamy
3. Thoroughly mix eggs, yogurt, vinegar and psyllium husk and let set to thicken
4. Meanwhile,in a medium bowl, whisk together THM Baking Blend, Oat Fiber, Salt, Baking Soda and Sweet Blend
5. Pour dry ingredients into egg, yogurt, pysllium mixture
6. Quickly mix till combined but not too long
7. Pour in 1/4 cup hot water and quickly mix just till combined
8. Quickly scoop out with a spatula into a in a well-greased loaf pan
9. Wet the spatula and smooth out the top.
10. Sprinkle lightly with sesame, sunflower or poppy seeds (optional)
11. Bake at 350 for 45-60 minutes. Remove from oven and let rest about 5 minutes. If necessary, loosen edges from side of pan. Turnout on a cutting board. Slice and enjoy.
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Brenda Craig says
I made a similar bread once but without the blend…does this have (because it is dense) a moist, soft almost…just almost a tad wet taste. Just curious and it looks so yummy. Can’t wait to make it.
judy says
Yes it is on the moist side… more like a quick bread instead of a yeast bread, if that makes sense.
Courtney says
Would there be any harm in reducing the amount of baking soda by 1 tsp or so to reduce sodium content? This comes out to about 350mg per slice…and I was envisioning using it to make sandwiches-and with mayo, meat, cheese and this bread that sandwich would be pushing 1500mg sodium…which is almost my full allotment for the day. Any thoughts?
Thanks!
judy says
I don’t think that would be a problem, maybe use baking powder instead of soda… for the other 1 tsp so that it rises light enough and isn’t too dense.
Teresa says
I don’t have the baking blend, yet. Do you have a recommendation for trying this without the THM baking blend?
judy says
I haven’t made it without the baking blend and don’t want to tell you a tweak that doesn’t work out… but this one from All Day I Dream About Food is probably one of the better ones… you can sub oat fiber for the psyllium husks 🙂 http://alldayidreamaboutfood.com/2015/04/multi-purpose-low-carb-bread-recipe.html
Julia Decker says
I notice you call for Greek yogurt but do not indicate when to add it. I added it at the end, hoping that is correct. It’s in the oven baking now. Can’t wait to try it!
judy says
I do add it toward the end…. it helps to activate the baking soda…:) Thanks for the heads up, I will fix that.
Katie says
Is there a substitute for the oat fiber? Dont have any and cant afford it right now.
judy says
I haven’t made it without it…but psyillium husks can be substituted for Oat Fiber
Desiree says
So do you add the yogurt in at the end?
judy says
You can pretty much add the yogurt when it’s convenient for you…. I have added it at the beginning and at the end with the same results 🙂
Desiree says
Thanks 🙂
Desiree says
Oh nevermind. I see someone already asked that question. Not sure how I missed that!
missy says
Hi! Im new to thm, and trying to understand why this is an e bread instead of s? Oat fiber has 0 carbs and the baking blend has 1 or 2 impact carbs?
missy says
Nevermind:)…. Looked at wrong picture, soda bread is s.
Gloria says
Could I sub sour cream for the greek yogurt?
judy says
Sure 🙂
Carole says
I didn’t see how much greek yogurt to use
judy says
I used 1 cup 🙂
Glenda says
Is the psyillium husk a powder or whole?
judy says
I used whole husks
Diane says
I don’t have psyllium husks. Can I replace with additional 1/4 c of oat fiber?
judy says
sure 🙂
Sara says
Can the soda bread be frozen? If not, how long will it keep?
judy says
I don’t see why it couldn’t be, however I have never frozen it. Mine normally keeps for about 10 days in the fridge.
Julie Scott says
Just made it with the suggested tweaks. It worked! It’s delish. I will post a pic on the THM site. To make things easier for myself, I combined your list of ingredients with Sarah’s tweaks for those interested in trying it. Thank you SO much for a great recipe. (Next time I will grease the pan with something other than coconut oil spray–it stuck some.)
Simple Soda Bread—Tweaked recipe
https://wonderfullymadeanddearlyloved.com/simple-soda-bread/
Ingredients
5 Eggs
1 cup 0% Greek Yogurt
2 cups THM Baking Blend
1/4 cup THM Oat Fiber
1/4 cup Psyllium husk
1 tsp Salt
2 tsp Baking Soda
2 TBS Apple Cider Vinegar
2 tsp THM Sweet Blend (optional, doesn’t add sweetness)
1/4 cup boiling water
PREHEAT OVEN to 350’
Instructions
1. Preheating your oven to 350 is very important.
2. In a large bowl, beat eggs till foamy
3. Thoroughly mix eggs, yogurt, vinegar and psyllium husk and let set to thicken
4. Meanwhile,in a medium bowl, whisk together THM Baking Blend, Oat Fiber, Salt, Baking Soda and Sweet Blend
5. Pour dry ingredients into egg, yogurt, psyllium mixture
6. Quickly mix till combined but not too long
7. Pour in 1/4 cup hot water and quickly mix just till combined
8. Quickly scoop out with a spatula into a in a well-greased loaf pan
9. Wet the spatula and smooth out the top.
10. Sprinkle lightly with sesame, sunflower or poppy seeds (optional)
11. Bake at 350 for 45-60 minutes. Remove from oven and let rest about 5 minutes. If necessary, loosen edges from side of pan. Turnout on a cutting board. Slice and enjoy.
Judy says
I’m so glad you enjoyed this 🙂 it’s one of my favorite recipes!
Julie Scott says
Today I enjoyed it as French Toast! I found it toasts better in a pan on the stovetop than it does in a traditional toaster. The transition was easy–and absolutely delicious! Thanks again!
Amanda says
I just ordered the THM Whole psyllium husk flakes. Is that what will work for this? Same measurement?
Judy says
yes they will work in this just fine and the measurement doesn’t change
Amanda says
Thank you! Can’t wait to try this! 🙂
Stephanie says
Getting ready to make this..can’t wait! 🙂 I will say though that I really enjoy your website, but when I’m using my phone or iPad, all of the pop-ups make it so difficult to actually view the recipes. Things pop up, and you can’t get rid of them. It’s very frustrating. I’m on my third device now to try to get this recipe. Hope it’s worth it! 🙂
Judy says
I will work on that… thank you so much for sharing even the frustrations … I don’t know until someone tells me 🙂
Missy says
Before THM, I made a Beer bread to serve with spinach dip. Now I use celery as my dipper and my family uses ritz crackers. I am wondering if there would be a way to tweak your recipe and make it comparable to our old favorite. Any ideas? The old recipe is as follows::
3 c. self-rising flour
3 tsp. sugar
12 oz. warm beer
Mix ingredients together. Put in greased loaf pan. Bake at 350 degrees for 1 hour.
Thanks!!
Judy says
I can work on that a bit and see if things would work … I’m not sure if it will or not but it’s worth a try 🙂
Judy says
Hi Missy,
You could use the dry ingredients in this recipe and replace your sugar with 1 tsp of honey — and add the beer 🙂
Bernadette says
Just made this for the second time, this time with the “tweaks”. I also added Caraway, and a small amount of chopped raisins to celebrate St. Paddy’s Day! Thank you so much…this is a great deal like my old stand by recipe in my wheat consuming days 🙂
Cheryl says
Oh my land! Where has this bread been hiding for the last 4 years. Finally, a REAL loaf of bread for a grilled cheese or ham and cheese or chicken salad or toast with eggs. I am totally crazy about this!
Dee Williams says
Is there a way to make this soda bread recipe dairy free?
Judy says
You can use coconut yogurt 🙂
Lora says
is the nutritional info per slice or per loaf??? It has to be per loaf, right??
Judy says
Oh man yes that is per loaf… I will get it corrected shortly — Thanks for catching the error
John says
can this be done in a bread machine
Judy says
I have not ever tried it that way
Joan says
I made the tweaked version. At 25 min in oven it was SUPER brown, like, too much. I tested it, I think still a bit wet in center, though not a lot. Covered with foil and will take out at 35 min. Anyone else have this happen. I hope it comes out good!
Beth Servidio says
Can I add stevia to this recipe?
Judy says
You sure can 🙂
Gia says
Hi, can I use 2 eggs & enough liquid egg whites to make up the difference?
That’s all we have. No eggs or bread in the stores due to the virus. Any other adjustments?
Thanks
Judy says
yes you could use those modifications without an issue with texture
Dee says
Could you make this on a cookie sheet and just mound the dough to have more rustic looking loaf?
Judy says
yes you can 🙂