A savoury soda bread that's not in the least traditional

So St. Patrick'swas a while away, and as I mentioned, there was soda bread and there was cider. I am always playing around with soda breads, I know, and most of my concotions are not what a true Irish person would deem proper soda breads. But I always find that experimenting is part of the salt of life, especially when it comes to food and the thinking up of new recipes. Nothing is static in life, it doesn't stay put, nothing ever does. It moves, and evolves and goes back on itself, but never stays still. And so it is with food, I think.

So when I thought of what I wanted for dinner on the seventeenth of March, I knew I wanted t try a different thing on my soda bread, I knew I wanted a laid back dinner of sorts, some cheese, some bread, some patés, cider and an icecream for dessert - yeah, well, you only live once. We had the cheese already, we have become sort of addicted to baked bries and baked camemberts, so we indulge in it quite often. I wanted to try out my hand on some sort of italianed flavours for my soda bread, so I guess you can see where this is going already!!

I wanted to bite into the fragrance of thyme and oregano, I wanted the sweet saltiness of sundried tomatoes, I find that it goes so well with the creaminess of baked cheese. I also wanted the cornmeal to come through, but only so slightly, without being too overpowering. It was an easy combo in my mind, it was all lined out in my head for what I did want to get inside that bread, down to the hazelnuts and all, because I felt I needed an extra crunch. Andmay I tell you, it was a hit. One of the best soda breads I ever did invent, if I do say so myself!!

So this is what you'll need:
  • 250 gr flour
  • 100 gr cornmeal
  • 5 to 6 sundried tomatoes, chopped
  • handful of hazelnuts, roughly chopped
  • 1 level tsp salt
  • 1 tsp soda bicarbonate
  • a pinch of oregano
  • a pinch of thyme
  • 1 egg
  • 300 ml buttermilk
Start by preparing the buttermilk in advance, fifteen minutes in the least, by mixing a dash of cider vinegar or lemon juice to 300 ml of milk. Once it's ready, turn on your oven at 190º. On a large bowl, mix the flours, the hazelnuts, the herbs and the sundried tomatoes  with the salt and the bicarbonate. Prepare the buttermilk egg mix by beating the egg lightly and then adding it to the buttermilk, mixing the lot thoroughly. Now, with the help of a fork, whisk the wet mix into the flour mix and stir. Once it starts to come together, lightly flour your hands and a cold working surface and pour the batter onto it. Pat together until you form a rough ball, but do not knead it. Transfer the dough onto a baking tray lined with parchment paper and flour, sprinkle some more flour onto the top of the bread and with a knife score a cross or a star over the surface. Place in the middle of the oven and bake for about forty to forty five minutes. Take it out of the oven and allow to cool on a rack. Serve with cheese or ham, it goes great with a strong cheddar as well as baked bries.


  1. Never made a soda bread but your description of it made me want to go home and bake one immediately ��

  2. I love soda bread,not just it's so simple to make but tastes good too.Freshly baked with some baked brie cheese,oh my!!!

    1. A woman who takes after my own!!! Indeed it is so good and easy!

  3. Hi, Ruth.

    Is there a way to subscrive to your blog? Are you present in any social media?
    I will stop my questions. I have to clean the keyboard... I'm drooling myself...

    1. sim, estou presente em social media: facebook do blog é https://www.facebook.com/lairdutempsdhier/

      Instagram: @kitchenwitchmiranda

      E pdes seguir o blog via Bloglovin' se o usares, mas eu sou mais presente no Instagram mesmo. Obrigada!!


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