Cheddar, onion & fennel seed soda bread
A simple free-form loaf, that doesn’t need any yeast or proving.
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 1 tbsp olive or vegetable oil
- 1 medium Essential Red Onion, chopped
- ½ tsp fennel seeds
- 250g Essential Plain Flour
- ½ tsp bicarbonate of soda
- 100g Essential Mature Grated British Cheddar
- 100ml Essential Greek Style Yogurt
- 100ml Essential Semi-Skimmed Milk
Heat the oil in a frying pan over a medium heat. Add the onion and fennel seeds and fry for about 8 minutes, stirring often, until softened. Set aside on a plate to cool.
Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Put the flour, ½ tsp salt and bicarbonate of soda in a bowl and whisk thoroughly to combine. Set aside about 15g of the cheese, adding the rest to the flour and stirring it in thoroughly. Add the red onion and fennel and stir well.
Whisk the yogurt and milk together. Pour into the dry ingredients and mix, first with a spatula, then with your hands, until it all comes together into a ball. Transfer to the prepared baking sheet and pat into a fat round, about 15cm in diameter. Use a knife or a dough scraper to press a deep cross right through the loaf and down to meet the tray. Scatter the remaining cheese on top.
Bake for 30 minutes, until risen and golden. Leave to cool slightly before cutting and serving. Best eaten within 24 hours of baking.
Typical values per serving when made using specific products in recipe