Cheese & Spring Onion Soda Bread

This is a perfect recipe if you have run out of bread and need some quickly or you have made some soup and want some delicious bread to eat for lunch but don’t have the time.

In this version I used Lancashire cheese and spring onions. You could use any cheese you like on this recipe but I love a crumbly cheese!

I have made my soda bread with buttermilk but don’t be put off as you can make your own with milk and lemon juice.

It is a really delicious loaf of bread but slightly denser in texture compared to bread made with yeast. It is best eaten on the day it is baked but you could toast it the following day.

It is perfect accompaniment to some delicious homemade soup.

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Start by pre-heating the oven to 200°C (180°C fan) and place a piece of baking parchment on a baking tray.

In a large bowl put the wholewheat flour, plain flour, bicarbonate of soda and salt.

Cut the spring onions into ½ cm pieces, crumble the cheese and add to the flour - mix together.

Add the buttermilk and use your hand to combine together until a sticky dough forms.

On a floured worktop tip the dough out and shape into a round approx 3-4cm thickness.

Using a sharp knife cut a deep cross in the top of bread almost through to the base.

Brush with milk and sprinkle the oats and extra spring onions over the top.

Bake for 30-35 minutes until the base sounds hollow when tapped.

Place on a wire baking rack to cool. Slice to serve.

Cheese & Spring Onion Soda Bread

Sarah’s servings: 8-10

Sarah’s skill: Easy

Baking time: 30-35 minutes

INGREDIENTS

200g plain wholewheat flour

200g plain flour

1 tsp bicarbonate of soda

1tsp salt

300ml buttermilk

6 spring onions, roughly chopped

150g Lancashire cheese, crumbled

Topping

1 tbsp porridge oats

2 spring onions, roughly chopped

METHOD

1. Pre-heat the oven to 200°C (180°C fan) and place a piece of baking parchment on a baking tray.

2. In a large bowl put the wholewheat flour, plain flour, bicarbonate of soda and salt.

3. Cut the spring onions into ½ cm pieces, crumble the cheese and add to the flour - mix together.

4. Add the buttermilk and use your hand to combine together until a sticky dough forms.

5. On a floured worktop tip the dough out and shape into a round approx 3-4cm thickness.

6. Using a sharp knife cut a deep cross in the top of bread almost through to the base.

7. Brush with milk and sprinkle the oats and extra spring onions over the top.

8. Bake for 30-35 minutes until the base sounds hollow when tapped.

9. Place on a wire baking rack to cool.

10. Slice to serve.

    
    

EQUIPMENT USED

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SARAH’S EXTRA SLICE

To make the buttermilk put the juice of 1 lemon into a measuring jug and fill up to 300ml with milk (semi-skimmed is fine). Then mix and leave for a few minutes to thicken.

You don’t need to knead this bread just shape, slice and bake.

Soda bread is best enjoyed on the day it is made or can be frozen.

This recipe also works well with all plain white flour so if you don’t have any wholemeal flour you can still make the bread.