Sun Dried Tomato Soda Bread with Cheese

This no-yeast quick sun dried tomato bread with cheese makes a delicious side to enjoy with soup or stew, or a healthy snack on the go.

Course Brunch, Lunch, Snack

Cuisine Irish, vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 161kcal

5 sun dried tomatoes in oil, drained, finely chopped
1 cup+1½tbsp buttermilk plus a little for brushing (optional)
½ cup mature cheddar extra mature/another strong cheese, coarsely grated
2⅓ cups+1tbsp all-purpose/plain flour 10.58oz, plus a little for dusting (optional)
1 teaspoon bicarbonate of soda baking soda
¼ teaspoon fine sea salt
¼ teaspoon onion and garlic granules/powder each

Start by preheating the oven to 200 C/ 400 F/ gas mark 6 (190 C for fan assisted).
In a bowl combine the buttermilk, grated cheese and chopped sun dried tomatoes. Stir thoroughly.
In another, larger bowl combine the flour, bicarbonate of soda, salt, garlic and onion granules and stir thoroughly using a whisk.
Make a well in the centre and pour in the buttermilk mixture. Mix together using a fork until the dough starts coming together.
Turn onto a clean surface and continue bringing the ingredients together to make a round dough. Place on top of a baking sheet lined with parchment (and lightly floured). Make a cross by pressing a large knife ⅔ of the way down.
Dust with a little flour (or brush the top with buttermilk) and bake in the centre of the oven for 35-40 minutes or until the bottom of the bread sounds hollow when tapped. Remove from the oven and set aside to cool. Serve thinly sliced, slightly warm.

I used regular flour but you can use a combination of white and whole wheat flours.
Do not use baking powder instead of the bicarbonate of soda, you won't get the same results. (The soda flavour in this bread is not very strong).
Extras: You can add dried herbs (approx. 1 tsp) or seeds if you like (add these into the dry ingredients).
I recommend using mature or extra mature cheddar cheese (or another strong tasting cheese alternative).
When making the dough try not to knead but instead bring all the ingredients together to form a round dough. It will be rustic looking and not very smooth.
Serving suggestions: delicious with soups, stews, casseroles, on its own or with butter/oil.
Best served warm on the day of baking. Keep in a paper bag for up to 2 days.
Freeze for up to 3 months.