Sun-Dried Tomato Soda Bread

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.