Breads · ALWAYS FREE
Tomato & oregano soda bread
A rustic round yogurt soda bread with a pale tomato crumb, oregano flecks and a deep scored cross.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Whisk flour, baking soda, oregano and salt thoroughly in a large bowl.
- In a second bowl, mix yogurt, tomato paste and olive oil until evenly colored. Fold into the flour just until no loose dry flour remains. Gather with a scraper; do not knead like yeast dough.
- With slightly damp hands, form a round about 7 inches (18 cm) wide and 1½ inches (4 cm) high on the sheet. Cut a cross about ½ inch (1 cm) deep through the top. Bake immediately for 40-50 minutes until firm, browned and a center skewer has no raw dough. Tent loosely with foil if browning too fast.
- Cool on a rack for at least 30 minutes before cutting into ten equal wedges. The full time includes cooling. Wrap only when cool; keep for up to 2 days at room temperature or freeze individual wedges. Do not taste raw dough.
Estimated nutrition
Per serving · 1 of 10- Calories
- 167 kcal
- Protein
- 4.8 g
- Total carbohydrate
- 29.1 g
- Total fat
- 3.3 g
- Total sugars
- 2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Ingredient states match their named profiles: raw edible produce and proteins, dry grains, drained canned beans and frozen unprepared peas. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread wedges, sweet potato rounds, fish cakes, cabbage rolls, breakfast squares and cookies are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Tomato & oregano soda bread: all-purpose flour; plain whole-milk yogurt; plain tomato paste; olive oil; baking soda; dried oregano; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
