Soda bread
Michelle Phetlhe | Wednesday February 25, 2026 06:01
It’s just that Leboko has a milk allergy that has developed, and therefore we just have to sort of keep making sure that we accommodate him.
What was once my biggest fighter and lifesaver in the house has now become something I’ve had to shelf to make sure that he is catered for as well whenever I’m in the kitchen. While online the other day, I came across a simple recipe well worth trying that reminded me how much the rhythm of a home depends on the food we share.
In our house, bread is more than just a pantry staple. It flies off the shelf faster than we can stock it. We use it for everything from sopping up the gravy from hearty main meal dishes, packing into school lunch boxes #mopako101 that need to survive the playground and long school days, and serving as quick snacks throughout the day.
When you have a family that relies so heavily on one item, an allergy diagnosis feels like a major disruption to the flow of the household. It isn't a matter of someone being 'picky' or having a preference that can be ignored for a night, these are the things that truly can’t be helped, and it is my job to make sure no one feels like an outsider at their own dinner table.
The transition away from my beloved yoghurt based dough was a bit of a heartbreak at first because of how much time it saved me. But cooking for a family means evolving. You quickly realise that if one person can’t eat it, the joy of the meal is dimmed for everyone. This led me back to the basics of bread-making, looking for that perfect balance of fluffiness and structure without a drop of dairy.
I discovered that a simple Dairy Free bread can be just as satisfying and even more versatile than the quick fixes I was used to. I’ve managed to recreate that soft crumb that makes a sandwich feel like a hug. It has taught me that accommodating everyone doesn't mean compromising on taste it just means being more intentional about our ingredients.
Now, when I pull fresh bread out of the oven, I don't have to worry about cross contamination or making a separate batch. We are back to being a household that breaks bread together, fully and safely. This journey has shown me that while recipes might change, the goal remains the same, making sure every member of the family is happy, included, and loved through every bite.
Fluffy decadence with a precise infusion of mixed herbs. This is the perfect one line description of this delicious bread, and yet still falls short of describing just how incredible it tastes.
Perhaps it's also due to one of the craziest ingredients included in its preparation. Schweppes Soda water!!! Never ever have I!!! If we were to take this to games night, this would be my opening because I would have never imagined this to be part of my bread making execution.
The original ingredients asked for 'sparkling water', which I could find nowhere, and malome in the store was like 'leka soda water' (try soda water), and bo malome usually know best right? Well, the taste testers were in resounding agreement. The addition of soda water also acted as a ...catalytic....raising... agent that helped with baking time. The flavour of this bread is brought to the forefront by Hinds Mixed herbs. A winning formula of palate pleasure. I never go wrong with mixed herbs for any meal that I prepare, and this bread execution was a welcome reassurance.
INGREDIENTS
2 cups Self-Rising Flour 2 tablespoons baking powder 1 cup Sparkling Water - at room temperature, not cold from the fridge 2 ½ tablespoons Olive Oil 1 teaspoon Sea Salt Flakes 2-3 teaspoon Hinds Mixed Herb
INSTRUCTIONS
Line a baking tin with parchment paper. Oil paper with oil spray. Set aside. In a large mixing bowl, add flour, baking powder and soda water. Use a wooden spoon to stir both ingredients together and form a sticky dough ball. Stretch and fold the dough 10 times. To do so, dip your hands in a bowl filled with cold water. You want wet hands or the dough sticks to your fingers. Grab the side of the dough ball – the part that touches the glass bowl. Stretch it up, then fold it back to the centre of the ball. Repeat stretching and folding for 10 times, from a different corner of the dough ball every time. This will add bubbles to the dough, so follow this step thoroughly! Preheat the oven to 220°C. Pour 2 tablespoons of oil into the baking tin. Pour the dough into the baking tin using a rubber spatula to push it down the pan so it doesn't stick to your hand. Drizzle ½ tablespoon of oil on top of the dough. Oil your hands generously, and press deep dimples with your fingers. Since the dough didn't rest. Bake the bread for 20-25 minutes at 220°C on the center rack of the oven. Sprinkle sea salt flakes, and Hinds Mixed Herb on top before serving. Let it cool down for 10 minutes in the cooling rack before cutting