Fall for this Sesame and Herb Whole Wheat Soda Bread Recipe feat. Mountain Valley

Sesame and Herb Whole Wheat Soda Bread after baking

Summer is coming to an end, and Fall - aka bread baking season - is upon us, and thanks to our friend and cookbook author, Sarah Owens, we're not short of any inspiration for what to whip up next.

Check out Sarah's recipe for Sesame & Herb Whole Wheat Soda Bread using our very own Mountain Valley Key Lime Twist Sparkling EssenceThis delightfully savory loaf is light and moist, especially considering it is made from whole wheat flour. The carbonation in our sparkling water works its magic to help leaven the bread, and the natural lime flavor complements the za'atar and fresh herbs.

Sarah suggests enjoying it toasted simply with salted cultured butter or alongside your favorite breakfast or brunch eggs. Or use it to make cucumber sandwiches with your favorite cream cheese served with pickled zucchini and marinated peppers on the side. For the best flavor and texture, use freshly milled stoneground flour. Her pro-tip: to make this bread non-dairy, omit the feta cheese and replace the butter with a plant-based baking alternative.

Either way, we hope you enjoy this incredibly unique & flavorful use for our Key Lime Twist Sparkling! 

Recipe ingredients

Sesame and Herb Whole Wheat Soda Bread

Makes one 9 x 5 x 2 ¾ -inch loaf



  • 375 g whole wheat pastry flour
  • 45 g raw coconut sugar (or 35 g light brown sugar)
  • 16 g za’atar
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 333 ml Mountain Valley Sparkling Key Lime Twist Water
  • 35 g coarsely chopped garlic chives or 25 g common chives
  • 10 g chopped fresh dill leaves and stems (optional)
  • 90 g crumbled feta cheese, divided (optional)
  • 20 g salted butter, cut into small pieces
  • 5 g raw sesame seeds


  • Preheat your oven to 350F/177C and position a rack in the middle.
  • Mix and pan the batter. Line a 9 x 5 x 2 ¾ -inch baking tin with a parchment paper sling overlapping lengthwise on opposite sides. Set aside a small sprinkling of cheese, if using, to adorn the top of the loaf.
  • Grease the sides and bottom with butter or nonstick baking spray. In a large bowl, whisk or stir together the flour, sugar, za’atar, lime zest, garlic powder, salt, baking powder, and baking soda.
  • Make a well in the center and pour one-third of the sparkling water into the center. Sprinkle with a small handful of chives and the cheese, if using, and fold with a spoon or spatula. Repeat until the remaining water and chives have been incorporated, being careful not to overmix to ensure a tender crumb. It should be moist with no dry pockets remaining.
  • Transfer the batter to the prepared pan so it is mostly level but with some undulations across the top. Snuggle the pieces of butter and reserved cheese into the top, sprinkle with sesame, and transfer the loaf to the oven.
  • Bake the bread for about 45 to 50 minutes, or until a toothpick inserted into the center tests moist but clean.
  • Remove from the oven and rest in the pan for about 10 minutes. Using the parchment paper sling as handles, transfer the bread to a wire cooling rack.
  • Slip the paper out from underneath and cool the bread, about 45 to 60 minutes. Serve warm or at room temperature.
  • To note: This bread keeps surprisingly well if wrapped in a beeswax cloth and stored at room temperature for up to 5 days - but we bet it won't last that long at your house! 
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