Recipe Redux Jam Jar Soda Bread – by Emma Stirling APD

I only just made it with this month’s Recipe Redux.  And it has nothing to do with the topic.  In fact I adore the latest craze of mason or jam jar recipes.  But we had already developed two recipes on the theme (see below) and the challenge was to deliver a difference. After a failed attempt at an almond and chia milk “yucky” (my kids nick name for the attempted smoothie).  I turned my bakers hand to this absolute, super cute winner.

Jam Jar Soda Bread

I have baking on the mind at the moment as I’ve stepped back to uni as a casual lecturer and have been taking food chemistry pracs for first year nutrition students.  It’s all amylose, amylopectin and gluten formulas swimming around my head.  So it reminded me of my mother’s family favourite recipe for Bantry Bay or Irish Soda Bread.  It’s a traditional no-yeast dough that was often whipped up centuries ago when the bread cupboard was bare and a solution was needed quick.  Buttermilk contains lactic acid which reacts with the baking soda to form tiny bubbles of carbon dioxide to help it rise into a scone or biscuit like bread, best served warm.  I’ve reduxed it with wholemeal flour and the addition of mixed seeds.  Fragrant fennel is divine and the little jam jars keep the bread warm as you break off pieces and slurp your soup.

Jam Jar Soda Bread recipe - image of food


250g Plain wholemeal flour

2 tsp baking powder

1 tsp bicarb soda

1 tsp salt

1 cup buttermilk

1 tsp each of pepitas, linseeds and fennel seeds

ingredients for soda bread


1. Sift flour and dry ingredients together into a mixing bowl.  Toss the bran back in.

2. Stir through 2/3 of the seed mixture gently.

3. Make a well and slowly pour in the buttermilk, mixing to form a dough. The dough will be sticky and more like scone or biscuit dough than bread dough.

4. Knead lightly on a floured board to combine into desired bread roll sizes.

5. Pop into a greased jam jar to around 1/2 the height.  Brush top with buttermilk and sprinkle on remaining seeds.

6. Bake at 200 degrees Celcius for around 20min.  Enjoy warm.

I couldn’t believe how easy the rolls popped out of their jars and especially love the idea of holding them warm in glass.  Definitely a keeper.  You may like to check out our Scoop Summer Saver drink too or Danika Carty’s PB & J Overnight Oats.  I’m off to check out the other Recipe Redux creations:

'Recipe Redux Jam Jar Soda Bread – by Emma Stirling APD' have 20 comments

  1. August 22, 2013 @ 4:09 pm Siri

    the bread baked in those little jars look so cute. :-). I will probably bake this as a loaf. thanks for the recipe. ~ Siri


  2. August 22, 2013 @ 4:41 pm Nina @ What's for eats?

    Those lucky first-year students having you as their lecturer!! I am glad you mentioned the the bread came out of the jar easily – I have looked at a lot of the baked recipes on Pinterest and wondered how you would ever get them out of the jar!!


  3. August 22, 2013 @ 5:45 pm Heidi Apples

    SO much love for this recipe. Can’t wait to try it out 🙂 x


    • August 27, 2013 @ 2:57 pm EmmaStirling

      But I do know you have a mighty fine soda bread too!


  4. August 22, 2013 @ 6:31 pm Nikki @ The Kids Menu

    Awesome idea Emma! I will be trying this for sure


  5. August 22, 2013 @ 7:42 pm Glenda Bishop

    Hi Emma. Since you seem to be up on the chemistry behind soda bread, I was wondering if you could make a suggestion for how to substitute if you needed to use a non-dairy milk alternative, since they don’t even come close to buttermilk? I have seen suggestions about adding some vinegar as the acid to get the rising process going, but when I tried it I thought the taste was horrid and it was ridiculously dense in texture. So I’m not sure if acetic acid (vinegar) is a bad substitute for the lactic acid in buttermilk, or if it was because using rice milk alters other aspects such as the protein and fat balance. Any thoughts?


    • August 27, 2013 @ 2:56 pm EmmaStirling

      Hmm Glenda I wonder if you could use lemon juice or citric acid??


  6. August 22, 2013 @ 10:47 pm Liz Weiss

    Emma, you’ve done it again. An adorable recipe that kids will love (adults too) and photos that say, “you must make this recipe immediately.” I love reading your blog!!


  7. August 23, 2013 @ 1:07 am Dr Barb, Nutrition Budgeteer

    I love irish soda bread. Love your addition of pepitas and fennel. Yum!


  8. August 23, 2013 @ 7:12 am diane boyd

    Adorable. Maybe I missed it, how many jars of mini bread does this recipe make? I think I may use it for a cooking class with middle school age kids.


    • August 27, 2013 @ 2:55 pm EmmaStirling

      It makes one round loaf or i would say a dozen small dinner rolls Diane


  9. August 23, 2013 @ 1:36 pm Alex @

    Looks delicious! I love this idea of baking bread in a jar, it’s so cute. Pinning for an upcoming dinner party!


  10. August 27, 2013 @ 4:59 am Deanna Segrave-Daly

    I so love that you shared this recipe for ReDux (yay for the failed almond/chia milk, I guess?) I adore soda bread and the addition of pepitas is totally appealing. Plus, you reminded me that I made Danika’s delish PB&J oats for a month straight awhile back – need to make another batch since I have an empty PB jar – along with your jar bread 🙂 Thanks for being such a dedicated ReDuxer – your posts NEVER disappoint!


    • August 27, 2013 @ 2:54 pm EmmaStirling

      Thank you Deanna! Without the Redux monthly challenge I doubt I would get my creative act together. x


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