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Lemon Soda Bread


Lemon Soda Bread

Lemon Soda Bread with cashews, sunflower seeds and millet.

© 2009 Ashley Skabar, licensed to About.com, Inc.

This soda bread is a family favorite of mine, with a lightly sweet lemony taste and rustic texture.

Makes 1 9"x5" loaf

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 3 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1/3 cup white granulated sugar (I prefer unrefined cane sugar)
  • 1/4 cup raw wheat germ
  • 1 T. baking powder
  • 1 t. baking soda
  • 1 t. sea salt
  • 1 cup coarsely chopped raw cashew pieces
  • 1/2 cup millet
  • 1/2 cup raw sunflower seeds
  • 1 cup water
  • 1/2 cup plain soymilk
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 2 T. tahini
  • 2 T. lemon zest (optional)


1. Preheat the oven to 325 F. Lightly oil a 9"x5" loaf pan and set aside.

2. In a large mixing bowl, combine the flour, cornmeal, sugar, wheat germ, baking powder, bakig soda, sea salt, cashews, millet, and sunflower seeds until well combined. In another bowl, whisk together the water, soy milk, lemon juice, olive oil, tahini, and lemon zest. Add the wet ingredients to the dry, mixing until just combined. Spread the mixture into the prepared loaf pan and bake until golden brown, about 65-75 minutes. Let cool completely. Serve warm or at room temperature.

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