Cheesy, oaty Irish soda bread Recipe

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40 min


35 min
(may need an extra 5 mins)

Soda bread is delicious with butter and fruity jam or with cheese or crispy bacon. Eat warm on the day it’s baked


  • 275g plain flour, plus extra for kneading
  • 1 rounded tsp bicarbonate of soda
  • 1tsp salt
  • 250g stoneground wholemeal flour
  • 25g Irish porridge oats, plus extra for sprinkling (try Flahavan's)
  • 125g Irish farmhouse cheese such as Adrahan or Carrigaline, coarsely grated
  • Approximately 500ml buttermilk


  • Preheat the oven to 230°C/gas mark 8.

  • Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese. Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.

  • Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.

  • Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.

  • Bake the loaf on the middle shelf of the oven for 15 mins. Then lower the oven temperature to 200°C/gas mark 6 and bake for a further 20-25 mins, until it sounds hollow when you tap the base. Leave to cool before serving.

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Soda bread is a quick bread and uses baking soda (sodium bicarbonate) for leavening rather than yeast