Simple soda bread with whipped Marmite butter
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Simple soda bread with whipped Marmite butter
Nothing beats homemade bread, especially eaten with butter that’s whipped with tangy Marmite!
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
552Kcal
Fat
21gr
Saturates
12gr
Carbs
72gr
Sugars
5gr
Fibre
7gr
Protein
16gr
Salt
2.6gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 250g strong wholemeal flour
- 250g self-raising flour, plus extra for dusting
- 100g porridge oats, plus extra for sprinkling
- 1 tsp bicarbonate of soda
- 1½ tsp fine salt
- 2 tsp light brown soft sugar
- 250ml buttermilk (or use milk soured with 1 tbsp lemon juice)
- 1 tsp olive oil
For the Marmite butter
- 125g very soft unsalted butter
- 2 tbsp Marmite
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6, and line a large baking sheet with baking paper.
- Mix all the dry ingredients in a large bowl. Add the buttermilk and up to 200ml water, stirring until a slightly wet and sticky dough forms.
-
Sprinkle over a little flour to bring the dough together and roll it into a ball before putting on the lined tray. Rub the oil over the top of the loaf and sprinkle over some oats. Cut a cross through the centre of the dough, about a quarter of the way through, and leave to rest for 5 minutes before baking for 30-35 minutes in the middle of the oven. The loaf is cooked when it sounds hollow when tapped on the base.
-
Meanwhile, make the whipped butter. Put the butter in a medium bowl with the Marmite. Using electric beaters, beat until fluffy and light. Fold in the parsley; set aside at room temperature.
TipIf you’re feeling fancy, try adding crumbled fried pancetta or toasted pumpkin seeds to your whipped Marmite butter. - Transfer the cooked loaf to a wire rack to cool slightly, covered with a tea towel to keep the crust soft. Slice to serve with the whipped Marmite butter, while the loaf is still slightly warm so the butter melts. Leftover Marmite butter keeps in the fridge for 3-4 weeks.
