Sun-Dried Tomato Soda Bread
Prep
15 mins
Cook
45 mins
Servings
8
Difficulty
Easy
This recipe came about when I wanted to use up a jar of sun dried tomatoes sitting in my pantry and create something beyond the usual loaf. Soda bread is wonderfully forgiving and requires no yeast or rising time, so you can have fresh, crusty bread on the table in just about an hour. The sun dried tomatoes bring intense flavor plus lycopene, a powerful antioxidant that's actually more concentrated in cooked tomatoes than fresh ones. Combined with basil, garlic, and parmesan, this loaf transforms into something special enough for entertaining yet simple enough for a Tuesday dinner. It's rustic, savory, and absolutely delicious warm from the oven.
Ella x
Ingredients
- 400 gall-purpose flour
- 100 gwhole wheat flour
- 1 tspbicarbonate of soda
- 1 tspsalt
- 120 gsun-dried tomatoes(roughly chopped)
- 15 gfresh basil(finely chopped)
- 60 ggrated parmesan cheese
- 320 mlbuttermilk
- 30 mlolive oil
- 60 gred onion(finely diced)
- 2garlic cloves(minced)
- ½ tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C and line a baking tray with baking parchment. In a large bowl, whisk together the all-purpose flour, whole wheat flour, bicarbonate of soda, salt, and black pepper.
Tip: Sifting the flour mixture helps distribute the bicarbonate of soda evenly for consistent rising.
- 2
Warm the olive oil in a small pan and gently sauté the diced red onion and minced garlic until softened, about 3 minutes. Remove from heat and let cool slightly.
Tip: This mellows the raw onion flavour and infuses the oil with aromatic notes.
- 3
Fold the chopped sun-dried tomatoes, fresh basil, Parmesan cheese, and the cooled onion-garlic mixture into the dry ingredients until evenly distributed throughout.
Tip: Reserve a few basil leaves to press into the top of the dough for visual appeal.
- 4
Create a well in the centre of the mixture and pour in the buttermilk. Using a wooden spoon, gently stir until a shaggy, slightly sticky dough comes together. Do not overwork the dough.
Tip: Overmixing develops gluten and makes the bread tough; mix just until combined.
- 5
Turn the dough out onto a lightly floured surface and bring it together with your hands into a round ball. Shape it into a disc about 5 cm thick and place it on the prepared baking tray.
Tip: A wet hand works better than a dry one when handling sticky soda bread dough.
- 6
Using a sharp knife, score a deep cross pattern across the top of the loaf, cutting about 1 cm into the dough. This helps the bread rise evenly and creates an attractive finish.
Tip: The cross is traditional in Irish baking and also serves a practical purpose for steam release.
- 7
Bake in the preheated oven for 40-45 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 210°C.
Tip: If the top browns too quickly, tent it loosely with foil for the final 15 minutes.
- 8
Remove the bread from the oven and transfer to a wire rack to cool for at least 10 minutes before slicing. Serve warm with butter or olive oil for dipping.
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