Vegetarian

Cheddar and courgette soda bread recipe

Makes 1 medium loaf
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Our Cheddar cheese and courgette soda bread is a delicious – yet surprisingly easy – loaf to make at home. It also makes a thoughtful and useful gift to take to family and friends who are hosting.

There’s little better than fresh bread straight out of the oven, and this loaf won’t disappoint. Add a little salted butter from grass-fed cows for a real treat. It’s also perfect for mopping up the sauce of a hearty stew or warming soup. Serve alongside our creamy cauliflower and almond soup for a delicious pairing.

While we love this bread served warm, it will last for a few days if well wrapped.

Discover more delicious recipes from Liz Earle Wellbeing

Ingredients

  • 400g wholemeal flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 large or two small courgettes
  • 50g rolled oats
  • 70g Cheddar cheese, grated, plus a little extra for topping
  • Small handful of fresh basil or thyme, roughly chopped
  • 284ml buttermilk (or replace with the same amount of milk mixed with 1 tbsp lemon juice)
  • 1 organic egg, beaten

Method

  1. Preheat the oven to 200°C/400°F/gas mark 6. Sieve the flour, bicarbonate of soda and salt together into a large bowl.
  2. Grate the courgette into a clean tea towel. Gather up the four corners so the courgette is completely covered and gently squeeze over a sink to strain away as much liquid from the courgette as possible.
  3. Add the dry courgette to the flour, followed by the oats, cheese, herbs and buttermilk. Stir lightly with a wooden spoon to bind the ingredients together. Pour out onto a floured surface, dust your hands with a little flour, and shape the dough into a ball. Add a little more flour if it’s too sticky, but take care not to over-handle the dough.
  4. Carefully place onto a baking sheet lined with paper. Flatten the dough ball a little with your hand, brush it with the beaten egg and add an extra sprinkling of cheese on top. Then use a knife to score a deep cross on top of the loaf.
  5. Bake for 35-40 minutes until well risen and sounding hollow when you tap the bottom. Remove from the oven and leave to cool on a wire rack. Best eaten fresh but will last for a few days if well-wrapped.