Dill Seed Soda Bread

Growing up, my mom baked soda bread every St. Patrick’s Day to accompany the corned beef and boiled potatoes & cabbage she made for dinner. Now that I have my own young children, when I look back at these sweet, seasonal rituals I can appreciate the extra effort she put in to bring a little magic to the everyday moments in a whole new way. This year, as a nod to my momma, I decided to make a soda bread loaf for my own little family.

Because it’s dill month for the Plant Wonder Collective, I’ve been finding a whole new appreciation for dill seed. I’ve never been inspired to work with this spice much, but now that I have, I’m totally enamored with the complex and delightful flavor it imparts.

So, in celebration of my momma, dill seed, and St. Patty’s Day, here’s a tasty, yet simple herbal quick bread recipe.


  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp brown sugar
  • 2 Tbsp dill seed
  • 1 cup milk
  • 1 Tbsp vinegar


Add the flour, baking soda, salt, sugar, and dill seeds to a bowl and mix to combine.

In a separate bowl, mix together the milk and vinegar. Let it sit for a moment, then pour it into the bowl with the dry ingredients. Stir together til well combined.

Grease a small-medium cast iron pan. Pour the dough into the middle of the pan and use a spatula to form it into a loaf shape.

Bake at 375°F for about 25-30 minutes. The loaf is done when it starts turning golden brown and makes a distinctive thunk noise when you tap it.

Enjoy slathered in butter, fresh out of the oven or with corned beef and boiled cabbage, like my momma used to make.

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