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Potato Soda Bread
Prep Time
30 mins
Cook Time
40 mins
The quickest and easiest no-yeast, no-knead bread within the hour. Crusty and rustic on the outside, moist and fluffy on the inside, potato soda bread is a new staple during these #StayAtHome and #Quarantine period.
Author: H.P.
Dry ingredients
  • 225 gr 1 ½ cup whole wheat flour
  • 25-40 gr 1/4-1/3 cup rolled oats for topping
  • 250 gr potatoes grated
  • 1 ½ tsp ~10-12gr baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp nutmeg
Wet ingredients
  • 200 gr potatoes steamed & mashed
  • ¼ tsp nutmeg
  • 12 ml-15ml ~1tbsp olive oil
  • 10 ml sweetener such as honey or molasse
  • 60 ml buttermilk OR non-dairy milk with juice of ½ lemon
Add-on option 1 – Cheese and herbs
  • 1 : ½ cup ~60gr shredded cheese
  • tbsp chopped rosemary or thyme OR 2 tbsp chives for cheese & chive version
Add-on option 2 – Seeds and herbs
  • 50 gr seeds of choice e.g. 25gr pumpkin seeds + 25gram sunflower seeds; half mix in, half reserve for topping
  • 1 tbsp chopped herbs such as thyme rosemary, basil, sage
Add-on option 3 – Mozzarella and sundried tomatoes
  • ½ cup ~60gr shredded mozzarella
  • 20 gr sundried tomatoes finely chopped
  • 1/2 tsp dried basil
  1. Peel and cut 200gr potatoes into chunks. Steam for approx. 20 minutes

  2. Peel and grate the other 250gr, soak in water to remove starch and avoid browning. Set aside
  3. Mash potatoes finely while hot. If you boil instead of steaming, potatoes will absorb more liquid and therefore will call for somewhat more flour
  4. Preheat oven to 190C
  5. In a large bowl, mix all wet ingredients into mashed potato, mix with a spatula until incorporated
  6. Add dry ingredients (except oat topping) into wet mixture. Fold in a few times
  7. Add add-on of choice
  8. On a baking mat, sprinkle ½ amount of rolled oats
  9. Pour the mixture out and fold a few times with a dough cutter or by hand
  10. Form a loose round shape of approx. 20-22cm diameter
  11. Top with the remaining oat flakes and seeds (if used)
  12. Bake for 35mins. Reduce oven to 180C and continue for another 10 minutes.

  13. Take out and let cool on a rack
Recipe Notes

These  breads are best served warm. You can always reheat in oven/air-fryer at 180C for 3mins

Store whole or in individual portions in an air-tight container in the fridge for up to 5 days