Sun-dried Tomato and Cheddar Soda Bread, leavened with bicarbonate of soda/baking soda rather than yeast is a great alternative to yeasted breads. I have made many plain soda breads but do enjoy adding extra ingredients for a more interesting and tastier version.
Soda breads are very easy to make, rustic looking and full of flavour. Just combine the flours (you can use all white, all wholemeal or a combination of both), oats, bicarbonate of soda and salt, add the sun-dried tomatoes, grated cheese and buttermilk or yogurt and further combine until you have a sticky dough.
Place onto a floured surface and lightly form into a dome, no proving or loads of kneading required, too much kneading may make bread a little tough! Then place onto a floured baking tray and cajole into the rounded shape and flattened slightly. Cut the dough, not all the way through, into quarters. This will help the soda bread to bake all the way through.
What is yeast?
Yeast is a living microscopic single-cell organism. As it grows it converts food, through fermentation, into alcohol and carbon dioxide. It is simply what makes bread rise.
How does bicarbonate of soda work in place of yeast?
There is really great explanantion on this website, on how bicarbonate of soda/baking soda works to make bread rise. My daughter asked me for bicarb and vinegar last weekend to make a volcano and the two together did!!
Can you freeze soda breads?
Yes, they freeze very well, as with most breads. I would take the bread out of the freezer the night before and allow to thaw, then in a hot oven (around 200C/400F) refresh the bread for 3-5 minutes. Sliced bread can be used straight from the freezer and popped into the toaster, it will need a couple of minutes more than usual though.
Some delicious variations are these added to plain soda bread dough:
- Caramelised Red Onions
More Bread recipes
- 125 grams/1 level cup plain flour
- 125 grams/1 level cup wholemeal bread flour
- 50 grams/½ cup oats
- 1 teaspoon bicarbonate of soda/baking soda
- ½ teaspoon sea salt
- 55 grams/1 cup sun-dried tomatoes, drained from oil and roughly chopped
- 50 grams/½ cup Cheddar cheese, grated
- 200 ml/1 cup Buttermilk or natural Yogurt
- Preheat your oven to 200C/180C fan/gas 6/ line and dust a baking sheet with parchment and flour.
- Combine the white and wholemeal flours, oats, bicarbonate of soda and salt in a bowl, then add in the buttermilk, sun-dried tomatoes and cheese and stir until a sticky dough is formed.
- Put the dough onto a lightly floured surface and shape into a ball, flatten slightly.
- Then put the dough onto your prepared baking tray, cut into quarters making sure you don't cut all the way through and give a light dusting with flour.
- Bake for 30 minutes or until cooked through.
- Leave to cool on a wire rack.
Add extra Buttermilk or Yogurt as necessary if the dough appears dry.