Makes 1 Loaf

Hazelnut, Raisin and Rosemary Soda Bread Recipe – from Kew’s The Botanical Bakery

Soda bread – which uses bicarbonate of soda rather than yeast as the rising agent – is wonderfully simple to make. Studded with hazelnuts and sweet raisins and textured with oatmeal, this is a pleasantly flavourful loaf.

Ingredients

450 g (1 lb/3½ cups) wholemeal spelt flour
50 g (2 oz/scant ½ cup) oatmeal
2½ tbsp soft light brown sugar
2 tsp bicarbonate of soda (baking soda)
1 tsp sea salt
70 g (2½ oz/½ cup) roasted hazelnuts, roughly chopped
100 g (3½ oz/¾ cup) sultanas (golden raisins)
1 tsp rosemary leaves, finely chopped
200 ml (7 fl oz/scant 1 cup) milk
200 ml (7 fl oz/scant 1 cup) natural yoghurt

Method

Preheat the oven to 180°C (350°F/gas 4).
In a large mixing bowl, combine the flour, oatmeal, sugar, bicarbonate of soda and salt.
Mix in the hazelnuts, sultanas and rosemary.
In a separate bowl, mix the milk and yoghurt and add to the flour mixture, bringing together to form a soft dough. Turn the dough out onto a lightly floured surface and knead for 1–2 minutes.
Using wet hands, shape the dough into a round loaf about 18 cm (7 in) across. Place on a lined baking sheet. Cut a deep cross about two-thirds deep into the loaf.
Bake for 45 minutes until rich golden-brown.
Transfer to a wire rack to cool. Serve warm from the oven or at room temperature. Soda bread is best eaten the day it is made.

More from The Botanical Bakery: A Pear and Apple Cake with a Botanical Twist.

The Botanical Bakery: 60 Blooming Recipes That Make Your Bakes Blossom is published by Welbeck in association with the Royal Botanical Gardens, Kew (£25).

Lead picture credit: Laura Edwards, 2026