Pesto Soda Bread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A vibrant, herb-filled Irish soda bread infused with fresh basil pesto and sharp cheddar, creating a savory loaf that's perfect for soups or alongside salads.
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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