Recipe: Cheese & Beer Soda Bread

A quick, savoury, 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.


  • 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


  • 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