Nori Soda Bread

In Ireland there is a long tradition of adding seaweed to bread. This one is made using sushi nori sheets, which gives it a delicious distinctive flavour. You can serve it warm or cold generously spread with butter. It also goes well with fish, ham, cheese and avocado.


  • 4 sheets sushi nori, torn into strips
  • 290ml buttermilk or 145ml whole milk mixed with 145ml natural yoghurt
  • Butter, as needed
  • 170g self-raising wholemeal flour
  • 170g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda


  1. Pre-heat the oven to 200˚C/gas 6.
  2. Put the nori into the buttermilk or yoghurt mix and allow to soften (5 mins approximately). Now blend until the nori has broken down into very fine pieces.
  3. Grease a baking sheet with a little butter and sprinkle with flour.
  4. Put the wholemeal flour into a large mixing bowl, sift the plain flour, salt and bicarbonate of soda into the bowl. Make a well in the centre and gradually mix in the buttermilk or yoghurt mix using a fork until you have a rough sticky dough. Do not over mix.
  5. Put a little flour onto your hands and shape the dough into a ball. Place this on the prepared baking tray.
  6. Cut a cross into the top of the dough, sprinkle it with a little wholemeal flour and bake in the centre of the oven for 30 minutes. If you tap the bottom of the bread, it should sound hollow.