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    Home » Recipes » Appetizers, Sides, Dips

    Sun Dried Tomato Soda Bread with Cheese

    April 23, 2016 By Monika Last Updated March 3, 2021 14 Comments

    Jump to Recipe

    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.

    Baked sun dried tomato loaf on top of parchment.

    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.

    Sun dried tomato bread ingredients in individual dishes.

    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.

    Grated cheese, buttermilk and chopped sun dried tomatoes in mixing bowl with fork.

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

    Dry ingredients in wooden bowl with green whisk to the right.

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

    Flour and buttermilk in wooden bowl with fork.

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

    Bread dough mixture in wooden bowl with fork.

    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 â…” of the way down.

    Unbaked sun dried tomato bread on top of parchment.

    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.

    Top down view of sun dried tomato bread on parchment.

    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.

    Sun dried tomato soda bread with piece broken off on top of parchment.

    You might also like

    • Beetroot Bread with Walnuts
    • Easy Breadsticks with Cheese (From Scratch)
    • Asparagus Scones with Sun Dried Tomatoes
    • Easy Sun Dried Tomato Pesto Recipe
    • Fresh Spinach Quick Bread with Buttermilk

    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:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    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: 8 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
    • 2â…“ 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 â…” 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

    Serving: 1serving | Calories: 161kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 285mg | Potassium: 226mg | Fiber: 4g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Millie

      November 09, 2021 at 8:04 pm

      I dont like sundries tomatoes and don’t drink beer BUT, I did this with beer instead of buttermilk and it smells really wonderful. Can’t wait for it to finish baking.

      Reply
    2. Susan Kay

      March 02, 2021 at 7:36 am

      Should I use plain flour or BREAD flour ?
      Also can I replace butter milk with oat milk or cows milk ?

      Reply
      • Monika

        March 02, 2021 at 8:45 am

        Either flour is fine to use. If you want to use milk add 1 tablespoon of lemon juice. Your bread may not look the same as mine but should work.

        Reply
    3. Jacqui

      April 21, 2018 at 7:44 am

      I love easy breads. Home made bread in all forms is just so good. Thank you for linking to #CookBlogShare

      Reply
    4. Mandy Mazliah

      April 18, 2018 at 1:27 pm

      I love these kind of savoury flavoured breads - so much goodness in there too.

      Reply
    5. Monika

      April 29, 2016 at 6:10 pm

      Thanks Mandy!

      Reply
    6. Mandy Mazliah

      April 29, 2016 at 1:51 pm

      This looks gorgeous. I love anything with sundried tomato in. #CookBlogShare x

      Reply
    7. Monika

      April 28, 2016 at 9:13 pm

      Thanks! Enjoy 🙂

      Reply
    8. Honest Mum

      April 28, 2016 at 7:31 pm

      Ooh have to try this asap x

      Reply
    9. Monika

      April 28, 2016 at 2:07 pm

      Thank you.

      Reply
    10. Corina

      April 27, 2016 at 2:18 pm

      This sounds really delicious!

      Reply
    11. Monika

      April 26, 2016 at 9:18 pm

      Thanks!

      Reply
    12. hijackedbytwins

      April 26, 2016 at 2:23 pm

      Oooh it looks and sounds lovely. Thank you for sharing with #CookBlogShare x

      Reply
    13. FreeFromFairy

      April 26, 2016 at 1:44 pm

      These look great. I may have a go at making them gluten-free!

      Reply

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