There’s much more to a BBQ than just throwing meat onto the hot flames. In addition to meat, sausage, or tofu schnitzel, you also need some salad and bread, of course. That’s normally a lot of stuff. In case you don’t want to buy the bread for your BBQ party, but would rather make it yourself, a Tomato Soda Bread with Nigella Seeds, like this one here is the perfect solution. The bread is super quick and easy to prepare and tastes really delicious thanks to the tomatoes!
Good bread takes time – you hear that all the time and everywhere. But sometimes you can go the easy and quick route… with soda bread, for example. Soda bread is simple bread from Ireland that is made with baking soda instead of yeast as a leavening agent. Yeast needs a long time to work, baking soda (or baking powder) does the job just as well, but in a fraction of the time ;P
You can’t really compare a soda bread with a classic sourdough bread tbh. The sourdough bread requires hours and hours (sometimes days) to become what it is – a super tasty and fluffy bread. Bread that’s great with just a bit of butter. Soda bread is different. Different, but not worse… at least I think so ;)
Soda Bread is fairly compact bread that is intended to be eaten soon after being baked. Fresh out of the oven, still a bit warm, soda bread is simply delicious. A well-made loaf of bread from the bakery will stay fresh for several days if you store it properly. Soda bread often does not last that long. Because soda bread uses baking soda instead of yeast or sourdough, the bread has a different structure and texture, which unfortunately becomes dry and firm a little faster than other breads.
Every soda bread I made so far was still very nice on the second day, sometimes even on the third day after coming out of the oven. In case your bread gets a bit dry you can always toast individual slices or heat them up in a pan. Some butter or a plant-based spread on top, cheese, cold cuts, or whatever you like, and you got yourself a delicious breakfast or tasty sandwich for lunch. Even with bread that got slightly dry ;P
This Tomato Soda Bread is a recipe for the infamous »Bake Together – The Baking Surprise« with my lovely blogger friend Andrea from Zimtkeks & Apfeltarte. Once a month we get together and bake or cook based on a common theme. This month we decided to do something with tomatoes as a side for a BBQ. Delicious Tomato Soda Bread in my case. In the end, we surprise each other with the results… hence the name »The baking surprise« ;)
If you’re interested in seeing what we’ve done over the last few years, you can take a look at the Bake Together Overview. If I’ve counted correctly, over 120 recipes have already emerged from this little collaboration. Take a look and you’ll see that it’s quite a wide range of recipes we already did…
Of course, you won’t be happy with just one soda bread – which is why there are already several recipes for this type of bread here on the blog. My Wild Garlic & Spring Onion Soda Bread is a particularly tasty example. Something else that goes well with soda bread is a delicious spread. The recipe for the Feta Spread with Sun-dried Tomatoes, which you can also see here in the pictures, is also available on the blog. Tomato soda bread with tomato feta spread – sounds delicious, doesn’t it?
INGREDIENTS / ZUTATEN
300g wholemeal spelt flour
200g spelt flour, plus some more
1 tbsp. nigella seeds, plus some more
1 tsp. baking soda
1 tsp. salt
120ml water
2 tbsp. tomato purée
250g Greek yogurt
1.8 oz. (50g) sun-dried tomatoes (in oil), chopped
300g Dinkelvollkornmehl
200g Dinkelmehl (Type 630), plus etwas mehr
1 EL Schwarzkümmel, plus etwas mehr
1 TL Natron
1 TL Salz
120ml Wasser
2 EL Tomatenmark
250g griechischer Joghurt
50g getrocknete Tomaten (in Öl), gewürfelt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Chop the sun-dried tomatoes finely and set aside.
2. Add both flour types, nigella seeds, baking soda, and salt to a large bowl and mix to combine. In a second bowl, mix water with tomato purée and Greek yogurt. Add to the bowl with the flour and mix to combine – do not overmix. The dough will be quite sticky, but that is ok.
3. Sprinkle some flour on the baking parchment on the baking sheet and place the dough on top. Sprinkle with some more flour and shape the dough into a round loaf. Use a large knife and cut a cross into the loaf that goes down almost to the baking sheet. Sprinkle the loaf with some nigella seeds and bake the soda bread for about 35-40 minutes. Remove the finished bread from the oven and let cool down on a wire rack.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Die getrockneten Tomaten fein hacken und zur Seite stellen.
2. Beide Mehlsorten, Schwarzkümmel, Natron und Salz in eine große Schüssel geben und vermengen. In einer zweiten Schüssel das Wasser mit dem Tomatenmark und dem Joghurt verrühren, dann zum Mehl dazugeben und verkneten – den Teig nicht zu viel kneten. Der Teig wird recht klebrig sein, aber das ist in Ordnung.
3. Etwas Mehl auf das vorbereitete Backblech mit Backpapier streuen und den Teig darauf setzen. Den Teig mit etwas zusätzlichem Mehl bestäuben und zu einem runden Laib formen. Mit einem großen Messer ein Kreuz in den Brotlaib schneiden – die Schnitte sollten dabei bis fast zum Backblech gehen. Den Brotlaib mit etwas zusätzlichem Schwarzkümmel bestreuen und dann für etwa 40-45 Minuten backen. Das fertige Brot aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Quick Tomato Soda Bread with Nigella Seeds
- Prep Time: 00:10
- Cook Time: 00:40
- Total Time: 00:50
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Vegetarian
Description
This Tomato Soda Bread with Nigella Seeds is a great side for your next BBQ – easy to prepare and in less than an hour on the table ;)
Ingredients
300g wholemeal spelt flour
200g spelt flour, plus some more
1 tbsp. nigella seeds, plus some more
1 tsp. baking soda
1 tsp. salt
120ml water
2 tbsp. tomato purée
250g Greek yogurt
1.8 oz. (50g) sun-dried tomatoes (in oil), chopped
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Chop the sun-dried tomatoes finely and set aside.
2. Add both flour types, nigella seeds, baking soda, and salt to a large bowl and mix to combine. In a second bowl, mix water with tomato purée and Greek yogurt. Add to the bowl with the flour and mix to combine – do not overmix. The dough will be quite sticky, but that is ok.
3. Sprinkle some flour on the baking parchment on the baking sheet and place the dough on top. Sprinkle with some more flour and shape the dough into a round loaf. Use a large knife and cut a cross into the loaf that goes down almost to the baking sheet. Sprinkle the loaf with some nigella seeds and bake the soda bread for about 35-40 minutes. Remove the finished bread from the oven and let cool down on a wire rack.
Notes
Let the baking begin!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
