Vegetarian
Cheddar and courgette soda bread recipe
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.
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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
- Preheat the oven to 200°C/400°F/gas mark 6. Sieve the flour, bicarbonate of soda and salt together into a large bowl.
- 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.
- 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.
- 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.
- 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.
