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A round whole wheat soda bread loaf on a wooden board with two slices cut beside it

Can You Drink Baking Soda? The Safe Amount, and a Whole Wheat Soda Bread to Use It In

Prep
10 min
Cook
35 min
Cool
20 min
Total
1 h 5 min
Servings
8 slices

A little baking soda in water is an old home remedy for occasional indigestion, but it is high in sodium and some people should skip it. Here is the amount and the limits health sources give, and an easy whole wheat yogurt soda bread, the everyday way baking soda goes into food.

Ingredients

  • 2 cupwhole wheat flour, 240 g
  • 1 cupall-purpose flour, 125 g, plus a little for dusting
  • 1 tspbaking soda, level, 4.6 g
  • 1/2 tspsalt
  • 1 cupplain greek yogurt, nonfat, 245 g
  • 1/2 cupmilk, 120 ml, plus a splash if the dough is dry

Instructions

  1. Heat the oven and whisk the dry ingredients. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk both flours, the baking soda and the salt for a full minute, so the baking soda is spread evenly with no pockets of powder.
    A glass bowl of whole wheat and white flour with a small pile of baking soda and a whisk
  2. Make the dough. Add the Greek yogurt and the milk. Stir with a fork until a shaggy dough forms, adding a splash more milk if there are dry patches. Do not knead it for long; 30 seconds is enough, because the baking soda starts working as soon as it is wet.
    A glass bowl of shaggy whole wheat dough with Greek yogurt poured in and a fork resting in the bowl
  3. Shape and score. Turn the dough onto a floured counter and pat it into a round about 2 inches (5 cm) thick. Move it to the baking sheet and cut a deep cross across the top with a floured knife, about 1/2 inch (1.5 cm) deep.
    A round of whole wheat dough with a cross cut on top on a parchment-lined baking sheet
  4. Bake and cool. Bake for 30 to 35 minutes, until the loaf is golden and sounds hollow when you tap the bottom. Cool on a rack for at least 20 minutes before slicing, so the crumb sets.
    A golden whole wheat soda bread loaf with a cross on top cooling on a wire rack

Notes

  • Bake right away. Baking soda reacts with the yogurt as soon as the dough is mixed, so do not leave it on the counter.
  • Keep the 1 teaspoon level. More baking soda does not make a better loaf; it leaves a bitter, soapy taste.
  • Best on the day it is baked. Wrap what is left and keep it at room temperature for about 2 days, or slice and freeze it.

Nutrition Facts

Per serving (estimated) : Calories: 185 | Total Carbohydrate: 35 g | Protein: 9 g | Total Fat: 1 g | Sodium: 322 mg

Category: Healthy RecipesAuthor: Emma BloomCuisine: Irish