Cheesy Garlic, Walnut & Rosemary Soda Bread
This quick and easy, and absolutely delicious Cheesy Garlic, Walnut & Rosemary Soda Bread uses basic pantry staples and is ready to be mixed and baked in next to no time. With a 50% wholegrain dough that needs no rising/leavening time, it's a fast track way to comfort! Use add in flavours you like, or just bake as is, then slice and enjoy!
Recipe can be easily doubled though the baking time will increase.
Ingredients
- 130 g whole wheat flour/aata
- 130 g all purpose flour {maida}
- 1/2 teaspoon rock salt
- 1/2 teaspoon baking soda
- Rosemary sprigs
- 4-5 cloves garlic minced
- 1/4 cup walnuts toasted, chopped
- 2 small rounds Baby Bell cheese quartered {or any semi soft cheese/mozzarella}
- 50 g unsalted butter cold
- 200 ml cultured buttermilk {plain chaach}
- Pink rock salt to sprinkle over
Instructions
- Preheat the oven to 215°C.
- Mix together the flours, salt, and baking soda in a large bowl. Stir in rosemary, garlic, walnuts.
- Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
- Make a well in the center of the dry ingredients and pour the buttermilk 3/4 of amount into the flour mixture.
- Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
- Turn onto a floured work surface, scatter the cheese and gently bring the dough together into a round 4-5".
- Score the top with a cross. Add toppings if you like, sprinkle a little pink rock salt over it.
- Place in a round baking tin, cast iron skillet on a square of parchment. Bake for 15 minutes, then turn down the oven to 200°C and bake for another 30 minutes until golden brown and risen. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.