Cream cheese and seed soda bread

I had a pot of cream cheese in my freezer – I know…. why!!? Anyway I’ve done it before and it can be used in cooking so I am always looking for new ways to use it. I tend to try it in recipes that use yogurt or creme fraiche to see what happens. So, this is how a rather unusual way of making soda bread was created in my kitchen! I couldn’t resist breaking off a lump as it came out of the oven and with a knob of butter……mmmmmm yummy in my tummy. 

The rest was devoured with a bowl of Smoked garlic and watercress soup into which I dunked! Also great with Kale and cannellini hummus

Cream cheese and seed soda bread

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes


  • 400 g plain white flour
  • 50 g wholemeal flour
  • 85 g mixed seeds - chia sunflower, poppy, pumpkin, linseed
  • 1 tsp bicarbonate of soda
  • 1 tbsp molasses or black treacle
  • 250 g tub cream cheese
  • 150 g cold water


  • Heat oven to Gas mark 6 / 200C
  • Put the flours, seeds and bicarbonate of soda into a large bowl and mix well.
  • Stir together the treacle, cream cheese and water until smooth.
  • Pour into the middle if the dry ingredients and stir gently together to make a smooth and soft dough. This will be quite sticky.
  • Tip onto a lightly floured surface and form into a round about 20 cm.
  • Try to keep handling to a minimum. It is not a yeast dough so needs a much lighter hand.
  • Lift onto a parchment-lined baking sheet and bake for 30-35 minutes until golden and sounds hollow when tapped underneath.


For a great savoury version to go with soup, add some fennel or cumin seeds and some chopped fresh coriander.
To reheat, wrap in foil and pop into a hot oven for a few minutes.

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