bohemianwanderer – This flavour-packed courgette and cheddar soda bread is a hearty, no-yeast loaf perfect for home bakers of all skill levels. With its combination of soft courgette, sharp cheddar, toasted seeds, and a gentle kick from green chillies, it makes an ideal savoury bake for any time of day.
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Start by preheating your oven to 220C (200C fan)/425F/gas 7. Place a baking sheet inside to heat up while you prepare the dough. Have a sheet of baking paper ready for later use. Roughly grate 250g of courgettes into a bowl. Squeeze out as much moisture as possible by hand, then press again using paper towels to remove excess liquid. Set the courgettes aside.
In a large bowl, sift together 200g white spelt flour, 130g of your chosen flour (white rye, wholemeal, or emmer), 2 teaspoons sea salt, and 2 teaspoons bicarbonate of soda. Tip in anything left in the sieve. Gently toast 100g of mixed seeds (such as sunflower and pumpkin) in a hot frying pan for five to six minutes until they start to pop. Reserve a few tablespoons for topping and pour the rest into the flour mixture. Toast 1½ teaspoons of fennel seeds for a minute, then add those to the bowl.
Add the grated courgettes, 120g mature cheddar (grated), and 2 finely chopped green chillies to the dry ingredients. Fold everything together until well coated.Make a well in the centre and quickly fold in 300ml buttermilk. Work swiftly and lightly to maintain the soda bread’s characteristic texture. The dough will feel sticky—this is normal.
Dust a surface with flour, then turn out the dough and, using floured hands, shape it into a round. Cut a cross on top with a sharp knife and sprinkle over the reserved seeds. Remove the hot baking sheet from the oven and line it with the baking paper. Place the dough on top and bake for 40–45 minutes. It should sound hollow when tapped on the bottom and have a golden crust. Allow to cool slightly before slicing and serving.
Make Pickled Chilli Dill Butter for the Perfect Soda Bread Pairing
This vibrant chilli dill butter adds a bold, herby contrast to the warm, savoury soda bread. It’s simple to prepare and stores well for weeks, making it a go-to accompaniment for everything from bread to grilled vegetables.
To make the butter, combine 250g softened unsalted butter with 3 to 4 large pickled chillies, 40g fresh dill leaves, 2 teaspoons sea salt, and a generous amount of freshly ground black pepper. Use a small food processor to blitz the mixture until fully blended. Once smooth, shape the butter into a log or sausage, wrap it tightly in baking paper, and chill in the fridge. It will firm up within an hour and can be sliced as needed. Stored correctly, it will stay fresh for several weeks.
Serve slices of the soda bread warm, generously spread with the chilli butter. The bread’s nutty seeds, soft crumb, and bursts of melted cheddar pair beautifully with the punchy, aromatic butter. This soda bread is best enjoyed fresh on the day it’s made but will keep well for several days if wrapped and stored in a bread bin. The butter remains a versatile staple that can enhance roasted vegetables, grilled meats, or even a simple bowl of mash. Together, this bread and butter combination creates a rustic, flavourful experience that brings warmth and depth to any table.
