There's something truly magical about the aroma of freshly baked bread filling your home, and this Sweet Soda Bread with Nuts makes that experience accessible to everyone, even novice bakers! Unlike traditional yeast breads that require hours of rising and kneading, this quick bread comes together in minutes. The recipe uses the simple chemistry of baking soda and an acidic ingredient like kefir to create a wonderfully light and tender loaf. Packed with a delightful mix of crunchy nuts, sweet dates, and tangy dried cherries, every slice is a treat. It's the perfect recipe for a spontaneous baking session, a cozy weekend breakfast, or a thoughtful homemade gift.
Sweet soda bread with nuts
Ingredients for Sweet Soda Bread with Nuts
- 230 g all-purpose flour (+ extra for shaping)
- 30 g rolled oats
- 20 g dried cherries
- 30 g dates
- 30 g nuts (almonds, cashews, hazelnuts, and walnuts)
- 50 g powdered sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 220 g kefir (a fermented milk drink; buttermilk can be used as a substitute)
- 1 tablespoon rye malt syrup
- 1/2 teaspoon each of ground cinnamon and ginger powder
- 1/3 teaspoon fine salt
How to Make Sweet Soda Bread with Nuts
Sifting wheat flour, adding powdered sugar.
Adding baking soda and baking powder.
Adding rolled oats and mixing the dry ingredients thoroughly.
Sift the all-purpose flour and add the powdered sugar. It’s best to use high-quality all-purpose flour for this type of baking.
Add the baking soda and baking powder. Use level teaspoons—sweep a knife across the top to level them off! Sprinkle in the ground cinnamon and ginger powder.
Add the rolled oats and mix the dry ingredients thoroughly to ensure the baking soda and baking powder are evenly distributed throughout the mixture.
Adding nuts, dates, and dried cherries to the dry ingredients.
Finely chop the nut mixture. Remove the pits from the dates and slice the flesh into strips. Add the nuts, dates, and dried cherries to the dry ingredients.
Pouring in kefir, adding rye malt syrup.
Mixing the dough with a spoon; it's viscous and sticky, as it should be.
Knead the dough for a couple of minutes; I don't recommend using your hands – it will stick to all your fingers.
Pour in the kefir (a fermented milk drink similar to a thin yogurt or buttermilk) and add the rye malt syrup. You can substitute kefir with any fermented dairy product like ryazhenka (a baked fermented milk), yogurt, or buttermilk. If you use a sweetened yogurt, for example, reduce the amount of powdered sugar.
Mix the dough with a spoon. It will be viscous and sticky, which is exactly how it should be.
Knead the dough for a couple of minutes. I don’t recommend using your hands, as it will stick to your fingers.
Sprinkle a handful of wheat flour on a board, place the dough on the flour, sprinkle more flour on top, and form a flatbread.
Sprinkle a handful of all-purpose flour onto a board, place the dough on top, sprinkle more flour over it, and form a round, flat loaf. Once the dough is dusted with flour, its stickiness magically disappears.
Place the bread on a non-stick baking sheet or a silicone mat.
With a wide knife, cut through the loaf to make 5-6 segments.
Place the baking sheet in a preheated oven for 35-40 minutes.
Preheat the oven to 180°C (350°F). Place the bread on a non-stick baking sheet or a silicone mat. Shape the bread into a round, thick loaf.
Using a wide knife, cut all the way through the loaf to create 5-6 segments.
Place the baking sheet in the preheated oven for 35-40 minutes. The sweet soda bread is ready if you hear a hollow sound when you tap its bottom.
Cool the sweet bread on a wire rack, then slice it thickly.
Cool the sweet bread on a wire rack, then cut it into thick slices. Spread the slices with butter and jam and serve with a cup of cold milk or hot tea.
And there you have it—a warm, fragrant loaf of Sweet Soda Bread ready to be enjoyed! The beauty of this recipe lies in its simplicity and versatility. Serve it warm from the oven, slathered with rich butter that melts into every crevice, or pair it with your favorite jam or a drizzle of honey. It's equally delicious on its own with a hot cup of tea or coffee. Don't be afraid to customize it! Try swapping the dried cherries for cranberries or apricots, or use pecans instead of walnuts. Store any leftovers in an airtight container at room temperature for up to three days. We hope this recipe brings a little warmth and homemade happiness to your kitchen!
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