Apple, stout and cheese soda bread
Take soda bread for a spin with this fruity, feisty recipe. This apple, stout and cheese soda bread makes a delicious dunker for soup, but is equally munchable all by itself.
Prep 15mins Cook 40mins
Preheat the oven to 230°C/Gas Mark 8. Line a baking tray with baking parchment. In a large mixing bowl, thoroughly combine the flours, oats, salt and baking powder. Add the chopped apple and 50g of the cheese and mix in. Make a well in the centre.
Combine the oil, buttermilk and Guinness and pour into the dry ingredients. The next stage is the most important part of making good soda bread: the less you handle the mixture, the lighter and tastier the loaf will be. 'Feather' your hand out like a giant fork and gently combine the ingredients. This should take no more than a minute and the mixture should only just be combined.
Put plenty of flour on your work surface and tip your mixture out on to it. Shape the dough into a round (don't knead it, just pat it into shape). Transfer it to the baking sheet and top with the remaining cheese. Bake for 35-40 minutes until golden brown and well risen.
Makes 1 large loaf
- 250g strong white bread flour
- 200g spelt flour
- 50g oats
- 10g fine salt
- 20g baking powder
- 100g roughly chopped dessert apple, such as Dorset Russet
- 75g grated Cheddar
- 100ml sunflower or rapeseed oil
- 200ml buttermilk - approximately
- 200ml Guinness or a local stout - approximately
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The Bread Day
Learn the basics of fantastic bread with a day of mixing, kneading, baking and eating!