Soda Bread Recipe
This non-yeasted bread uses baking soda as its leavening agent which means it can be ready in roughly an hour.
Servings 1 loaf
Equipment
- 1 Baking sheet lined with parchment paper
Ingredients
Soda Bread Ingredients
- 500 grams all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 420 ml buttermilk
Savory Filling Ingredients
- 4 large shallots
- 5 sundried tomatoes in olive oil
- 1 bunch fresh dill
- feta cheese, as much or as little as you like
- 14 grams butter or 1 tbsp
Instructions
Savory Ingredient Instructions
- Thinly slice the shallots and roughly chop the sundried tomatoes. Chop the fresh dill
- Heat a pan over low heat and once hot add the butter and the shallots. Cook until the shallots are soft and starting to caramelize. Add the sundried tomatoes and cook for another few minutes until the tomatoes are soft and fragrant.
- Move the shallots and sundried tomatoes into a small mixing bowl. Once cool, combine with the chopped dill and feta and set aside.
Dough Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the flour, baking soda, and salt and then add in the savory ingredients and the buttermilk.
- Mix with your hand until everything is combined, the dough is going to be super sticky. Turn the dough out onto a floured work surface and work the dough together into a ball. Try to use as little flour as possible.
- Transfer the dough to your parchment lined baking sheet and using a bench scraper, cut the dough into quarters and then press back together a bit.
- Bake in the oven for 30-40 minutes or until golden brown and the internal dough temperature is 180-190 degrees Fahrenheit.
- Cool on a wire rack and serve.