Made with buckwheat flour and wholemeal flour, this Rosemary and Sundried Tomato Buckwheat Soda Bread requires no kneading or waiting for bread to prove. For this simple bread recipe all you have to do is mix, shape, bake and serve! We have flavoured our buckwheat Irish soda bread with fresh rosemary, chopped sundried tomato olives and garlic.
This is the best soda bread ever, I’ve been looking for ever for a good recipe. I’ve tried loads. This is the best. Light tasty I can now make sandwiches… Fabulous bread Susan, a JCO reader, Oct. ’17
Easy & Quick Buckwheat Irish Soda Bread
This soda bread made with buckwheat flour is dense and crumbly yet so soft. It has a perfect dark crust giving the bread a gorgeous rustic finish – the kind that you see when you visit a bakery stall at your local Sunday market.
Breads made with buckwheat flour are a great low-carb option and the buckwheat flour makes this bread low GI.
The appeal of this buckwheat soda bread is how quick and easy it is to make.
As much as I love the light airiness of yeasted breads like these Tiger Rolls or Air Fryer Bread , sometimes, I need my bread on the table in a hurry. I’ve already got my Broccoli and Pear Soup cooking in the Instant Pot!
Another huge bonus of this bread is that do not have to even worry about the temperature! By that, I mean I do not have to prove the dough.
What is soda bread and why it is called Irish Soda Bread?
Soda bread is a quick bread made using bicarbonate of soda (baking soda, bread soda) as the leavening agent instead of yeast.
The bread is traditionally made from coarse white or wholemeal flour, baking soda, buttermilk and salt. It is actually the lactic acid in the buttermilk that reacts with the bicarbonate of soda to create the rise as it forms carbon dioxide.
The texture of soda bread is dense and rumbly rather than light and airy which is characteristic of yeasted breads.
Soda bread is often referred to as Irish Soda Bread although, interestingly, it was first created by Native Americans. They used pearl ash, a white salt made from wood ash, to leaven their bread.
The famous Irish bread that we know today began its history in 1830 when baking soda was first introduced to Ireland. Yeast was not readily available so buttermilk and bread soda were used as leavening agents. Ireland’s climate grew soft wheat flour rather than hard wheat flour (which is more suited to yeasted breads) so soda bread became common.
No-knead bread
As this is a no-yeast bread , the dough does not require any kneading.
In fact, over kneading the dough can toughen it. Once all the ingredients are well mixed, all this bread requires is shaping!
What to serve with Buckwheat Soda Bread
The warm flavourings in this recipe make this bread excellent as it is. Simply slather on some butter whilst the bread is still hot.
I love rustic breads with hot soups during the winter.
Ingredients for buckwheat Irish soda bread
Let’s see which ingredients we require for our soda bread.
- Buckwheat flour & Wholemeal flour – we have used a ratio of buckwheat to wholemeal flour. We have used chapatti flour here.
High protein bread flour is not required for this recipe.
- Buttermilk – the lactic acid in the buttermilk reacts with the bicarbonate of soda to make carbon dioxide.
As an alternative to buttermilk, whisk natural yogurt and water together. Use around 4-5 tbsp yogurt with tap water to make the amount of buttermilk required for this recipe.
- Baking soda – used as a leavening agent here
- Salt
Flavours
If you want a plain bread recipe, leave out these ingredients. It will still taste delicious!
- Rosemary – we have used fresh rosemary
- Sundried tomato – you can use either sun-dried tomato in oil from a jar or dry sun-dried tomatoes.
This is my all time favourite ingredient! I LOVE sun-dried tomatoes whether it is in sandwiches, pasta salads such as Mediterranean Orzo Pasta Salad or pasta sauces like Instant Pot Sundried Tomato Pasta Sauce . For a filling lunch, Sun dried Tomato, Chickpea Cakes with Cashew and Oats are always a good idea!
You can also make your own Sun-dried Cherry Tomatoes
- Olives – we have used a combination of green and black olives.
- Garlic – use fresh minced garlic for the best flavour
How to make the easiest soda bread with buckwheat flour
It is so easy to make buckwheat soda bread. It’s the perfect quick bread recipe for when you are in a hurry. You also need only a few store cupboard ingredients.
- In a big mixing bowl place both flours.
- Mix flours, add roughly chopped sundried tomatoes, rosemary, olives and garlic.
- Now, add salt, black peppers and soda bicarbonate.
- Combine well, add buttermilk and stir until you have soft sticky dough. Do not knead the dough.
- Form this into a round shape on lightly floured baking sheet, score the dough deep cross or make a pattern how you fancy. Scoring a cross at the top of the bread will help the inside to bake as well.
- Bake for 35-40 minutes, in the pre heated oven to gas mark 6. Keep checking until the crust is golden brown.
Leftover soda bread
Soda bread tends to go chewy so it is best eaten the day it is made so the best way to revive it is to toast it.
We toasted slices under the grill and topped with avocado for breakfast the next day.
If you do not have buttermilk at home then make an easy alternative at home. Whisk natural yogurt and water together. Use around 4-5 tbsp yogurt with tap water to make the amount of buttermilk required for this recipe. It can be used immediately. You can also directly substitute kefir for buttermilk.
Yes, you can use plain flour. Simply make a direct substitution between the wholemeal flour. The bread will taste great!
To make this soda bread gluten-free, use only buckwheat flour.
You can make vegan soda bread by using homemade vegan buttermilk. To make vegan buttermilk, you need two ingredients – soy milk and lemon juice. You need to use a plant-based milk that can curdle and soy milk is a good option. To make 420 mls buttermilk required in this recipe, pour 400 mls soy milk and 30 mls lemon juice in a jug. Wait for 1 minute before use (to thicken and curdle the buttermil). You may have around 10 mls left over.
More delicious Buckwheat recipes:
- Farali Buckwheat Upma – Spiced Buckwheat with vegetables
- EGGLESS BUCKWHEAT PANCAKES
- HAZELNUT BUTTER, BUCKWHEAT AND HONEY COOKIES
- Buckwheat, Blueberry, Cashew Smoothie with Chia Seeds
- BULGUR AND BUCKWHEAT STUFFED AUBERGINE
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Sundried Tomato Buckwheat Soda Bread
Equipment
- Mixing bowl
- Baking tray
- oven
Ingredients
- 250 g buckwheat flour
- 250 g wholemeal flour some for dusting
- 1 tsp. salt
- 420 ml buttermilk
- 1 tsp. bicarbonate of soda
- 3-4 tbsp rosemary finely chopped
- ¼ cup sun dried tomatoes finely chopped
- 1 tsp. garlic minced
- 1 tsp. black pepper freshly ground
- 1 tsp. olives black and green finely chopped
Instructions
- Pre heat the oven to gas mark 6 or 200C/400F.
- Keep a baking tray with lightly dusted flour.
- In a very large bowl mix together both flours, salt and soda.
- Add rosemary, tomatoes, garlic, black pepper and chopped olives. ( Skip this step if you want to bake a plain bread )
- Now add buttermilk and stir until you have soft sticky dough.
- Do not knead the dough.
- Form this into round shape on lightly floured baking sheet, score the dough deep cross or make a pattern how you fancy.
- Dust the bread with flour.
- Bake for 35-40 minutes, keep checking until the crust is golden brown.
- Another way to check if bread is done, the loaf sound hollow when tapped underneath.
- Leave it to cool on a wire rack and enjoy as soon as possible,
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2015.
Sundried Tomato Buckwheat Soda Bread
Equipment
- Mixing bowl
- Baking tray
- oven
Ingredients
- 250 g buckwheat flour
- 250 g wholemeal flour some for dusting
- 1 tsp. salt
- 420 ml buttermilk
- 1 tsp. bicarbonate of soda
- 3-4 tbsp rosemary finely chopped
- ¼ cup sun dried tomatoes finely chopped
- 1 tsp. garlic minced
- 1 tsp. black pepper freshly ground
- 1 tsp. olives black and green finely chopped
Instructions
- Pre heat the oven to gas mark 6 or 200C/400F.
- Keep a baking tray with lightly dusted flour.
- In a very large bowl mix together both flours, salt and soda.
- Add rosemary, tomatoes, garlic, black pepper and chopped olives. ( Skip this step if you want to bake a plain bread )
- Now add buttermilk and stir until you have soft sticky dough.
- Do not knead the dough.
- Form this into round shape on lightly floured baking sheet, score the dough deep cross or make a pattern how you fancy.
- Dust the bread with flour.
- Bake for 35-40 minutes, keep checking until the crust is golden brown.
- Another way to check if bread is done, the loaf sound hollow when tapped underneath.
- Leave it to cool on a wire rack and enjoy as soon as possible,
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Nutella Barfi is an exciting twist on the traditional White Milk Barfi recipe. It is perfectly flaky with a delicious chocolate hazelnut flavour – tastes just like Ferrero Rocher in Barfi form !
- What is Nutella
- About Nutella Barfi
- Why you will love this recipe
- Nutella Barfi Ingredients
- How to make Nutella Barfi
- Pro Tips
- Storage
- Other Indian Desserts Recipes
The combination of the traditional Indian barfi with the indulgent taste of Nutella creates a delightful treat that is loved by those who enjoy the blend of Indian and Western flavours!
Fusion flavours work amazingly with barfi recipes like in this 3 layer Vanilla, Caramel, Chocolate Barfi . Another is this Baklava Barfi which is made of a plain white barfi with added mixed nuts.
You can browse through this list of the BEST Indian Fusion Desserts of barfi, peda, drinks, cakes and more!
What is Nutella
Nutella is produced by the Italian company Ferrero and was first introduced in 1964.
It is a popular sweet spread made from sugar, hazelnuts, cocoa solids and milk powder. It has a creamy texture and a rich chocolate and hazelnut flavor.
Nutella is commonly used as a spread for bread, toast, pancakes, waffles, and other baked goods. It is also used in various desserts, such as cakes, cookies, and ice cream.
About Nutella Barfi
Nutella Barfi is a delicious fusion dessert that combines the traditional Indian sweet “barfi” with the popular hazelnut chocolate spread Nutella.
Barfi is a dense and milk-based sweet that is commonly made in the Indian subcontinent, and it comes in various flavors.
To make Nutella Barfi, the basic ingredients for traditional barfi such as milk, sugar, and ghee (clarified butter) are combined with Nutella to infuse the rich hazelnut chocolate flavor into the sweet.
The mixture is then cooked until it thickens and reaches a fudge-like consistency. It is then spread out and allowed to set before being cut into small square or diamond-shaped pieces.
Why you will love this recipe
Easy to follow recipe
Flavours that will appeal to children and adults alike
Can be prepared in advance
Nutella Barfi Ingredients
Nutella – Store bought or homemade.
Full cream milk powder – for best results, use the full fat variety
Melted ghee – I used homemade desi ghee
Cream – I used double cream (heavy cream)
Condensed milk (sweetened condensed milk)
Hazelnuts – roasted and finely chopped. Omit for allergies or intolerances.
How to make Nutella Barfi
If you are using raw hazelnuts for this recipe, first dry roast in the pan for 5-6 minutes. Let it cool slightly, deskin them and pulse them in the grinder or finely chop using a sharp knife.
In a large bowl or pan, add all the milk powder and spoon over the melted ghee.
Mix the two together and set aside for 5 minutes. This “shortens” the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as “dhabo devo”
In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.
Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.
Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.
Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.
Gently heat the nutella, condensed milk and cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.
Tip in some of the roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.
Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.
If the mixture seems dry, add a little spoon of either cream or milk to loosen it.
You should be able to roll the mixture into a ball in your palms or fingers.
You can add a little extra ghee if you wish to add a “gloss” to the barfi.
Pour barfee mixture into a greased and lined tray or tin.
Let it set until it is almost close to room temperature.
Cut the barfi into your desired shape and size.
Pro Tips
Note that melted ghee measures differently to solid ghee so ensure to melt it first
The measurements given will create a barfi mixture that does not require further cooking. However, if the mixture appears too wet, you may want to cook it for a minute. If the mixture appears too dry, add a tablespoon of milk or cream at a time.
You will know the barfi mixture is ready when it forms a large mass and leaves the sides of the pan. You should also be able to roll a small amount into a smooth ball in your palms.
To cut the barfi cleanly, use a sharp knife and slice straight down without using a forward and back motion.
Keep some parchment paper overhanging the tin so you can easily pull it out.
Storage
This barfi keeps well at room temperature in an airtight container. It will remain fresh for 5 days.
You can also freeze barfi. Place in a freezer safe container in a single layer and freeze for up to 1 month. Allow to defrost at room temperature
Other Indian Desserts Recipes
Easy Indian Dessert recipes for Dinner Parties
Indian Milk Desserts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Nutella Barfi
Equipment
- 1 heavy bottom pan
- 1 Spatula
- 1 Tray
- 1 Parchment paper
- 1 Knife
Ingredients
- 550 gram full cream milk powder
- 2 tablespoon melted ghee
- 397 gram condensed milk
- 200 gram Nutella
- 200 millilitres double cream heavy cream
- 100 grams hazelnuts roasted and finely chopped
Instructions
- In a large bowl or pan, add all the 550 gram full cream milk powder and spoon over the 2 tablespoon melted ghee .
- Mix the two together and set aside for 5 minutes. This “shortens” the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as “dhabo devo”
- In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.
- Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.
- Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.
- Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.
- Gently heat the 200 gram Nutella , 397 gram condensed milk and 200 millilitres double cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.
- Tip in some of the 100 grams hazelnuts roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.
- Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.
- If the mixture seems dry, add a little spoon of either cream or milk to loosen it.
- You should be able to roll the mixture into a ball in your palms or fingers.
- You can add a little extra ghee if you wish to add a “gloss” to the barfi.
- Pour barfee mixture into a greased and lined tray or tin.
- Let it set until it is almost close to room temperature.
- Cut the barfi into your desired shape and size.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
