Description
Packed with cheddar cheese and loads of fresh herbs, this savoury twist on soda bread makes for a nice accompaniment to a bowl of soup on a cold winter evening.
Ingredients
250 grams flour (2 cups)
70 grams rolled oats* (1/2 cup), plus more for rolling
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cracked black pepper
30 grams unsalted butter, cubed (2 tablespoons)
225 milliliters buttermilk (1 cup)
3 tablespoons chives, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme leaves
110 grams sharp cheddar cheese, cubed (3/4 cup)
Instructions
In a large mixing bowl, combine flour, 70 grams oats, cream of tartar, baking soda, salt, and pepper.
Cube the butter and add it to the bowl, using your hands to rub it into the flour mixture.
Add the buttermilk and chopped herbs, and use a bench scraper to work it into the flour until a soft dough forms.
Add the cubed cheese and gently knead it into the dough.
Form the dough into a ball and roll in oats until completely coated.
Transfer ball to a parchment-lined baking sheet and use a serrated knife, scissors, or a bread lame to slice an “X” shape into the top of the dough.
Bake at 200° C / 390° F for 40 minutes, or until loaf is golden brown and cheese is bubbly.
Transfer loaf to a wire rack to cool.
Soda bread is best enjoyed on the day it is made. It also freezes well!
Notes
*Be sure to use rolled oats/old fashioned oats for this recipe, rather than quick oats or steel cut.
I used sharp cheddar for this particular loaf, along with fresh chives, rosemary, and thyme, but this recipe is highly adaptable—feel free to use any kinds of cheese and herbs you happen to have on hand. I do highly recommend using fresh herbs rather than dried, although the latter will work in a pinch.
A good knife or bread lame will be helpful in achieving a clean “X” shape on the top of your loaf. After scoring, gently press down on either side of the scoring to increase the size of the incision.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread