Spring onion and cheese soda bread
Serves: 8
Prep time: 10 mins Total time: 
Recipe photograph by Mike English
Spring onion and cheese soda bread
This no-knead, yeast-free loaf is best served still warm, with plenty of butter, for dunking into a soup or stew
Serves: 8
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
264Kcal
Fat
6gr
Saturates
4gr
Carbs
41gr
Sugars
3gr
Fibre
2gr
Protein
10gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g plain flour, plus extra to dust
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 1 bunch of spring onions, chopped
- 125g cheese, crumbled or coarsely grated (we used Lancashire)
- 300ml buttermilk (instead of buttermilk, you can use 200g natural yogurt mixed with 100ml milk)
- 1 tbsp milk, to glaze
Step by step
Get ahead
Best eaten on the day of baking, but leftovers can be frozen, or reheated next day.
- Preheat the oven to 200°C, fan 180°C, gas 6 and dust a baking tray with flour.
- Sift the flour, bicarbonate of soda and salt into a mixing bowl, and add a couple of grindings of black pepper. Stir in most of the spring onions and cheese, keeping a little back for the top of the loaf.
- Make a well in the centre and add enough buttermilk to bring together into a clean ball. Add a little extra milk if needed.
- Shape into an 18cm round and put on the prepared tray. Mark the loaf into quarters, cutting almost all the way through. Brush with a little milk, then scatter the remaining spring onions and cheese on top. Bake for 35-40 minutes until the loaf is crisp and sounds hollow. Cool for at least 30 minutes on a wire rack before eating.
