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


  • 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
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