New England Soda Bread

Healthycooking's picture

Oct. 12, 2011


Oil 2 Teaspoon
Stale bread 4 Ounce , soaked overnight in 350 ml (12 fl oz) cold water (100 Gram Bread, Crust Less)
Molasses/Black treacle 6 Tablespoon
Salt 1 Teaspoon
Corn meal 5 Ounce (150 Gram)
Rye flour 5 Ounce (150 Gram)
Wholemeal flour 5 Ounce (100%, 150 Gram)
Soda bicarbonate 2 Teaspoon
Cold water 6 Tablespoon



1 Using oil, grease two 1-1/2-litre (1 1/2-pint) round ovenproof moulds or pudding basins and set aside.

2 Preheat the oven to 300°F (150°c / Gas Mark 2)


3 In a bowl, rub the soaked bread through a fine metal sieve uing the back of a wooden spoon,

4 Add in the molasses or treacle to the pureed bread mixing well.

5 In another mixing bowl, combine the salt, corn meal, rye flour, wholewheat flour and soda.

6 Create a well in the centre of the dry ingredients.

7 Pour in the water and add the bread and molasses mixture.

8 Stir constantly to blend all the ingredients well.

9 Equally divide the mixture between two bowls.

10 Using a greased aluminium foil, cover securely and tie tightly with string under the rim of each basin.

11 Steam for 3-3 1/2 hours.

12 Bake the loaves in their basins in the oven for about 15 minutes.

13 This will remove any excess moisture from the bread.

14 Turn on to a wire rack and allow to cool.


15 Serve warm or cold with butter and honey or cheese (optional)

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 352Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 904 mg37.67%

Total Carbohydrates 72 g24%

Dietary Fiber 10 g40%

Sugars 8 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet