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); 250 ml buttermilk ((approx. 1 cup 1 tbsp) plus a little for brushing (optional)); 50 g mature cheddar (extra mature/another strong cheese, coarsely grated); 300 g flour ((2.4 cups) plus a little for dusting (optional)); 1 tsp bicarbonate of soda (baking soda); ⅓ tsp fine sea salt; ¼ tsp 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 2/3 of the way down.

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

Expert tips and FAQs

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 (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.
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.

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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