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:

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