Cheddar & onion soda bread

Name: Cheddar & onion soda bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 165 g plain wholemeal flour; 165 g plain white flour, plus extra for dusting; 50 g rolled oats; 1 tsp fine salt; 1 tsp bicarbonate of soda; 150 g mature Cheddar, crumbled; 1 bunch/es salad onions, finely sliced; 284 ml tub buttermilk; 50 ml whole milk; 1 tbsp clear honey

Crusty soda bread with a moreish Cheddar tang in only an hour? We're sold. This cheese and onion recipe from writer Lola Milne is best eaten on the day it's baked, while still warm from the oven and slathered with melted butter. Slice any leftovers and keep in the freezer to enjoy with soups or for toasties. Bake up more bread recipes. Follow Lola on Instagram.

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Vegetarian

Makes1 loaf
CourseSide
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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165g plain wholemeal flour
165g plain white flour, plus extra for dusting
50g rolled oats
1 tsp fine salt
1 tsp bicarbonate of soda
150g mature Cheddar, crumbled
1 bunch/es salad onions, finely sliced
284ml tub buttermilk
50ml whole milk
1 tbsp clear honey

Preheat the oven to 190ºC/170ºC fan/gas 5. Put the flours, oats, salt, bicarb, cheese, onions and plenty of black pepper in a bowl and mix well. Make a well in the centre; pour in the buttermilk, milk and honey. Mix into a sticky dough with a wooden spoon.
Tip the dough onto a lightly floured surface. With floury hands, shape into a round, then transfer to a baking tray. Using a sharp knife, cut 2 lines in the shape of a cross about a third of the way down through the dough. Bake for 45-50 minutes.
Leave to cool on a wire rack before slicing. Serve with butter if you like.