Squid Ink Soda Bread Recipe

The briny flavour of squid ink works surprisingly well kneaded into bread. In this recipe for squid ink soda bread the squid ink turns the loaf a steely black colour and adds a delicate, iodine flavour.

Soda bread is great for serving alongside hearty stews - try serving this squid ink soda bread alongside our recipe for marmitako, a traditional Basque fisherman stew.

Ingredients Serves: 6

  • 300ml buttermilk (or see step 1 to make your own buttermilk using a little lemon juice)
  • 375g plain flour
  • 1 ½ teaspoons bicarbonate of soda
  • 1 ½ teaspoons fine sea salt
  • 16g squid ink sachets (2 units - though there's no strict rule on how much you can add. If you want a darker bread, then add more sachets.)


  1. If you’re making your own buttermilk, mix 300ml of milk with 2 tablespoons of lemon juice. Stir, and leave overnight in the fridge. The next day it will be ready to use.
  2. Preheat the oven to 200°C.
  3. Sift the flour, bicarbonate of soda and sea salt into a large mixing bowl.
  4. Make a well, and add the buttermilk and squid ink.
  5. Work into a dough and knead for one minute.
  6. Form a loaf shape and use a sharp knife dipped in water to score the surface of the bread.
  7. Dust a baking tray with a little plain flour, and place the dough on top. Bake for 35-40 minutes, or until the bread makes a hollow sound when tapped on the bottom.
  8. Leave to cool a little before cutting and serving with marmitako stew.
© Speciality Cooking Supplies Limited 2024


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