A quick, savoury, cheese & beer soda bread recipe that can be easily varied by adding thyme, sage or chives; different hard cheeses (Comté, Parmesan or Gruyère); or playing with the ratio of wholemeal to plain flour. Don’t be surprised if the batter is more cake-like than bread dough, as there’s no need for kneading. We tend to eat this loaf warm, with Quicke’s Whey Butter.
Cheese & Beer Soda Bread Recipe
INGREDIENTS:
- 300g Plain flour
- 85g Wholemeal flour
- 1 tsp Sea salt
- 1 ½ tsp Bicarbonate of soda
- ½ tsp freshly milled black pepper
- 210g Beer e.g. Peroni
- 210g Buttermilk or 210g of whole milk and a tbsp of lemon juice, then leave to curdle for 10 mins
- 55g Rapeseed oil
- 120g Grated cheddar
- 40g Oats
METHOD:
- Preheat the oven to 180°C fan
- In a large bowl, whisk both flours, salt, bicarbonate of soda and pepper together. Use a hand whisk to aerate the flours and make sure all is thoroughly blended
- In a small bowl, whisk beer, oil and buttermilk. Add the liquids to the flour mixture and stir using a wooden spoon. Then add the cheddar and oats, stir again
- Oil and line a 1L loaf tin with baking paper and then pour the mixture in
- Bake for 10 minutes, then reduce heat to 170°C and continue to bake for 35 minutes longer