Guinness, Cheese & Spring Onion Soda Bread

This is exactly the sort of bread you turn to when you want something homemade without spending hours in the kitchen. Soda bread is wonderfully simple to make, with no yeast and no long proving time, so it can go from bowl to oven in no time at all. In this version, the Guinness brings a lovely depth and malty richness, the cheese melts through the crumb for extra savoury flavour, and the spring onions add a gentle freshness that lifts the whole loaf beautifully. Rolled oats on the outside give it that rustic finish, and once baked you’ve got a golden crust and a soft, tender middle that’s just made for tearing into. It’s perfect served warm alongside a hearty beef stew, a bowl of soup, or simply spread with a little butter while it’s still fresh.

Timings:

Prep time: 10 minutes

Cooking time: 25–30 minutes

Serves: 6–8

Ingredients:

• 350g self-raising flour

• 1/2 tsp bicarbonate of soda

• 1/2 tsp salt

• 1/2 tsp ground white pepper

• 1 bunch spring onions, chopped

• 100g grated cheese

• 140ml Guinness

• 100g buttermilk

• 70g rolled oats

  
  

Method:

1. Preheat the oven to 190°C.

2. Add the self-raising flour, bicarbonate of soda, salt, and white pepper to a mixing bowl and stir together.

3. Add the chopped spring onions and grated cheese, then mix again.

4. Make a well in the centre and pour in the Guinness and buttermilk.

5. Using a metal spoon, stir everything together to form a soft dough.

6. Scatter the rolled oats onto a clean work surface.

7. Turn the dough out onto the oats and shape it into a round loaf, allowing the oats to stick to the outside.

8. Transfer the loaf to a non-stick baking tray.

9. Using a sharp knife, cut a cross into the centre of the loaf about 1cm deep.

10. Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped underneath.

11. Leave to cool slightly before slicing and serving.

Chef’s Tip:

Try not to overwork the dough — soda bread likes a light touch. Mix it just enough to bring it together, and you’ll get a softer, more tender crumb. It’s especially good served warm with plenty of butter, alongside a rich stew or soup.