Dinner Bread on the Fly | PCC Natural Markets

Dinner Bread on the Fly

Yield: 1 loaf

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This quick soda bread is a fun one to whip up for breakfast or dinner. Best when eaten fresh, you can also wrap the loaf well and toast slices the next day.



Preheat oven to 375° F. Lightly flour a baking sheet (do not grease).

In a large bowl, combine flour, salt and baking soda. In a small bowl, combine maple syrup, oil and water. Mix wet ingredients into dry just until a smooth dough forms.

On a lightly floured work surface, gently knead dough to shape, about 3 minutes, and then form it into a 6-inch diameter round loaf.

Place dough on the prepared baking sheet. Using a sharp knife, score it in a semicircle. Bake until golden and firm to touch, about 50 minutes. Let bread cool for 45 minutes before serving.


If you prefer, honey works wonderfully in this recipe rather than maple syrup. The final loaf will have a lovely shine to it.

Recipe by Jennifer Katzinger

Source: (c)2014 All rights reserved. Excerpted from Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by permission of Sasquatch Books.


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sweet bread

I didn't think that soda bread would be sweet. 2 Tablespoons of honey or maple syrup would definitely sweeten the bread. One of my biggest complaints about packaged bread is that it's sweet. Maybe it's just me. I make nice soda bread without any sweetener. I thought it was always like that.

Soda bread has an interesting

Soda bread has an interesting history. Sweeteners were hard to come by in Ireland, so they weren't used in daily bread. In the U.S., many recipes add sweetener of some sort, going back 200 years. It does change the flavor slightly, but adding sweeteners to baked goods also changes the texture--in this case, improving the crust and slightly softening the interior. This isn't a noticeably sweet bread. Happy baking!

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