Pesto Soda Bread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
My love for traditional soda bread led me to experiment with pesto, and the result is absolutely delicious. This recipe takes just fifty five minutes from start to finish, making it perfect for busy weeknights when you want homemade bread without the fuss. Fresh basil brings wonderful anti inflammatory properties along with vibrant flavor, while the sharp cheddar and sun dried tomatoes add richness and depth. What I adore most is that there's no kneading or rising time required, so you can have warm, crusty bread on the table in under an hour. It's simple, impressive, and genuinely tasty.
Ella x
Ingredients
- 400 gall-purpose flour
- 100 gwhole wheat flour
- 1 tspbicarbonate of soda
- 1 tspsalt
- 320 mlbuttermilk
- 120 gfresh basil pesto(store-bought or homemade)
- 100 gsharp cheddar cheese(grated)
- 50 gsun-dried tomatoes(chopped)
- 40 gpine nuts(lightly toasted)
- 2 tbspolive oil
Detail level
Instructions
- 1
Preheat your oven to 200°C. Combine all-purpose flour, whole wheat flour, bicarbonate of soda, and salt in a large mixing bowl.
Tip: Sift the dry ingredients together to evenly distribute the leavening agent.
- 2
Create a well in the centre of the flour mixture. Pour in the buttermilk and stir with a wooden spoon until a shaggy dough forms.
Tip: Don't overmix—soda bread benefits from minimal handling to keep it light and tender.
- 3
Fold the pesto, grated cheddar, sun-dried tomatoes, and pine nuts into the dough using a spatula until they're evenly distributed throughout.
Tip: Reserve a small handful of pine nuts to sprinkle on top for visual appeal.
- 4
Turn the dough onto a lightly floured surface and gently shape it into a round loaf about 5cm thick. Score a deep cross on the top with a sharp knife.
Tip: The cross helps the bread rise evenly and is traditional in Irish soda bread-making.
- 5
Transfer the loaf to a baking tray lined with baking paper. Brush the top lightly with olive oil and sprinkle with reserved pine nuts.
Tip: This step adds flavour and creates an appealing golden finish.
- 6
Bake for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
Tip: If the top browns too quickly, tent it loosely with foil for the final 10 minutes.
- 7
Cool the bread on a wire rack for at least 20 minutes before slicing to allow the crumb to set.
Tip: Freshly baked soda bread is delicious warm, but it cuts more cleanly when slightly cooled.
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