Soda Bread with Kefir & Honey – De Mână. Transylvanian food stories

Soda Bread with Kefir & Honey

This is our take on a classic Irish soda bread with a couple of twists. A super simple, no-fuss recipe that can pretty much be made in 1 bowl - we love these kind of recipes!

Kefir is a popular fermented dairy drink in Romania along with many other drinking yoghurts/ milks. Kefir with its many health benefits is often drunk in the mornings with breakfast or for snacking throughout the day. Here we’re using it to react with the bicarbonate of soda and provide the breads leavening, it also adds a fab flavour.

We’ve been chopping, changing & perfecting this recipe for a while now. But this really now is our go to for a quick and easy bread - no yeast, no proving, no rising time, just mix and bake…

We use our delicious Transylvanian forest honey, of course the recipe would still be great with any good quality honey, but this one really is our fave! Also feel free to adapt by adding nuts, seeds, dried fruits or cheese as you wish. The bread will keep well for a couple of days and after this it makes perfect toast! Let us know how you get on :)

Shop Organic Forest Honey HERE...


450g wholemeal flour
50g oats
2 tsp salt
1 tsp bicarbonate of soda
300ml kefir
100ml milk
Sea salt, to finish

2 tbsp honey


  1. Preheat the oven to 180C/ Gas Mark 4, line a baking sheet with baking paper
  2. Put all the dry ingredients into a mixing bowl and mix together to combine
  3. Measure out the kefir into a mixing jug.
  4. Measure our the milk into a small saucepan. Add the honey to the milk and heat just to combine.
  5. Add milk mixture to kefir - stir to combine.
  6. Make a well in the middle of dry ingredients. Add wet mixture and mix until just combined - DO NOT OVERWORK. You should have a soft sticky dough.
  7. Form this into a round on your baking sheet and cut a deep cross in the dough. Sprinkle with sea salt.
  8. Bake for 45-50 minutes, keeping an eye on it, until the crust is golden and the loaf sounds hollow when tapped underneath.
  9. Leave to cool.

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