Name: Sun Dried Tomato Soda Bread with Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 5 sun dried tomatoes (in oil, drained, finely chopped); 1 cup+1½tbsp buttermilk (plus a little for brushing (optional)); ½ cup mature cheddar (extra mature/another strong cheese, coarsely grated); 2⅓ cups+1tbsp all-purpose/plain flour (10.58oz, plus a little for dusting (optional)); 1 teaspoon bicarbonate of soda (baking soda); ¼ teaspoon fine sea salt; ¼ teaspoon onion and garlic granules/powder (each)

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This no-yeast sun dried tomato bread recipe is filled with delicious savoury flavours. Soft on the inside with a lovely crust this quick and easy to make bread comes together in just over 40 minutes.

Why this recipe works

If you are not too confident with your bread making skills this is the place to start. You won't really have to do any kneading at all!

This sun dried tomato bread recipe involves making a basic soda bread with a few extra ingredients for added flavour. So it's quick and easy to make but has a lot more flavour than regular soda bread.

This simple quick bread recipe does not contain any yeast (so you won't have to wait for the dough to double in size), which makes preparation time minimal. Just bring all the ingredients together into a dough ball and bake the bread.

Sun dried tomato bread ingredients

In addition to the 4 basic soda bread ingredients (i.e. flour, bicarbonate of soda, buttermilk and salt) I used sun dried tomatoes (drained), cheese and a little onion and garlic powder for more flavour.

I used mature cheddar cheese, but you can use extra mature, or another strong tasting cheese of your choice. The amount of cheese is quite moderate which is why it is important to use a strong cheese.

Step-by-step recipe instructions

Start by preheating the oven to 190 C/ 375 F/ gas mark 5.

1.In a bowl combine the buttermilk, grated cheese and chopped sun dried tomatoes. Stir thoroughly.

2. In another, larger bowl combine the flour, bicarbonate of soda, salt, garlic and onion granules and stir thoroughly using a whisk.

3. Make a well in the centre and pour in the buttermilk mixture.

4. Mix together using a fork until the dough starts coming together.

5. Turn onto a clean surface and continue bringing the ingredients together to make a round dough (it will not be very sticky). Place on top of a baking sheet lined with parchment (and lightly floured). Make a cross by pressing a large knife ⅔ of the way down.

6. Dust with a little flour (or brush with buttermilk) and bake in the centre of the oven for 35-40 minutes until golden brown. Remove from the oven and set aside to cool. Serve slightly warm.

Serving suggestions

My favourite way of eating this soda cheese bread is thinly sliced with butter or cream cheese. This bread is delicious with any stew and goes exceptionally well with Mediterranean inspired dishes, such as this vegetable stew, as well as soups, including tomato lentil soup and red pepper tomato soup.

Top tips and FAQs

I used plain/all-purpose flour but you can use a combination of white and whole wheat flours.
Do not use baking powder instead of the bicarbonate of soda (baking soda), you won't get the same results. (The soda flavour in this bread is not very strong).
Extras: You can add dried herbs (approx. 1 tsp) or seeds if you like (add these into the dry ingredients).
I recommend using mature or extra mature cheddar cheese (or another strong tasting cheese alternative).
When making the dough try not to knead but instead bring all the ingredients together to form a round dough. It will be rustic looking and not very smooth.
Best served warm on the day of baking. Keep in a paper bag for up to 2 days.
Freeze for up to 3 months.

You might also like this collection of healthy vegetable breakfast recipes.

Keep in touch

If you make this quick bread I'd love to know how it turns out for you. Let me know in the comments below, thanks:)

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Baked sun dried tomato loaf on top of parchment.

Sun Dried Tomato Soda Bread with Cheese

This no-yeast quick sun dried tomato bread with cheese makes a delicious side to enjoy with soup or stew, or a healthy snack on the go.

5 from 1 vote

Print Pin Rate

Course: Brunch, Lunch, Snack

Cuisine: Irish, vegetarian

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: servings

Calories: 161kcal

Author: Monika Dabrowski

Ingredients

▢ 5 sun dried tomatoes in oil, drained, finely chopped
▢ 1 cup+1½tbsp (260 ml) buttermilk plus a little for brushing (optional)
▢ ½ cup (50 g) mature cheddar extra mature/another strong cheese, coarsely grated
▢ 2⅓ cups+1tbsp (300 g) all-purpose/plain flour 10.58oz, plus a little for dusting (optional)
▢ 1 teaspoon bicarbonate of soda baking soda
▢ ¼ teaspoon fine sea salt
▢ ¼ teaspoon onion and garlic granules/powder each

Instructions

Start by preheating the oven to 200 C/ 400 F/ gas mark 6 (190 C for fan assisted).
In a bowl combine the buttermilk, grated cheese and chopped sun dried tomatoes. Stir thoroughly.
In another, larger bowl combine the flour, bicarbonate of soda, salt, garlic and onion granules and stir thoroughly using a whisk.
Make a well in the centre and pour in the buttermilk mixture. Mix together using a fork until the dough starts coming together.
Turn onto a clean surface and continue bringing the ingredients together to make a round dough. Place on top of a baking sheet lined with parchment (and lightly floured). Make a cross by pressing a large knife ⅔ of the way down.
Dust with a little flour (or brush the top with buttermilk) and bake in the centre of the oven for 35-40 minutes or until the bottom of the bread sounds hollow when tapped. Remove from the oven and set aside to cool. Serve thinly sliced, slightly warm.

Notes

I used regular flour but you can use a combination of white and whole wheat flours.
Do not use baking powder instead of the bicarbonate of soda, you won't get the same results. (The soda flavour in this bread is not very strong).
Extras: You can add dried herbs (approx. 1 tsp) or seeds if you like (add these into the dry ingredients).
I recommend using mature or extra mature cheddar cheese (or another strong tasting cheese alternative).
When making the dough try not to knead but instead bring all the ingredients together to form a round dough. It will be rustic looking and not very smooth.
Serving suggestions: delicious with soups, stews, casseroles, on its own or with butter/oil.
Best served warm on the day of baking. Keep in a paper bag for up to 2 days.
Freeze for up to 3 months.

Nutrition

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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