Irish Cheddar & Spring Onion Soda Bread
Savory Irish soda bread made with sharp Irish cheddar and fresh spring onions. No yeast, no rise time — mix, shape, and bake.
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon or dough scraper
- Box grater (for cheddar)
- Sharp knife (for scoring)
- Baking sheet
- Cooling rack
- Optional: Instant-read thermometer
Ingredients
Ingredients
- 3½ cups 420g all-purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 1 cup 120g sharp Irish cheddar, grated
- 3 –4 spring onions scallions, thinly sliced
- 1½ cups 360ml cold buttermilk
- 1 tablespoon butter melted (for brushing)
Instructions
Preheat:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together 3½ cups (420g) flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon black pepper until evenly distributed.
Add Cheese & Spring Onions:
- Stir in 1 cup (120g) grated sharp Irish cheddar and 3–4 thinly sliced spring onions, coating them in the flour mixture.
Add Buttermilk:
- Make a well and pour in 1½ cups (360ml) cold buttermilk. Stir gently just until the dough comes together. Do not overmix.
Shape:
- Turn dough onto a lightly floured surface and gently form into a round loaf about 7–8 inches wide. Do not knead. Transfer to baking sheet.
Score:
- Using a sharp knife, cut a deep “X” about ½-inch into the top.
Bake:
- Bake 30–35 minutes, until deep golden brown and hollow when tapped on the bottom. Internal temperature should reach about 200°F.
Finish:
- Brush with 1 tablespoon melted butter. Cool at least 20 minutes before slicing.
Notes
Notes
Do not knead — soda bread requires minimal mixing.
Bake immediately after combining liquid and dry ingredients.
Score deeply for proper expansion.
Best served the day it’s baked; refresh slices at 300°F for 5–7 minutes if needed.
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