Courgette & cheddar soda bread

December 29, 2023


This straightforward loaf is simple to make however huge on flavour and texture, with mature cheese, grated courgettes, oats and thyme

  • Preparation and cooking time
    • Prep:25 minutes
    • Prepare dinner:40 minutes
  • Straightforward
  • Cuts into 12 slices

  • Freezable
  • Vegetarian

Diet: per slice
Nutrient Unit
kcal 185
fats 4g
saturates 2g
carbs 30g
sugars 3g
fibre 3g
protein 7g
salt 1.2g

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Substances

  • 400g self-raising flour, plus additional for dusting
  • 2 medium courgettes
  • 50g rolled oat
  • 1 ½ tsp bicarbonate of soda
  • 75g mature cheddar, grated
  • small bunch thyme, leaves solely
  • 284ml pot buttermilk
  • 1 tbsp clear honey
  • 1 egg, crushed

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Technique

  • STEP 1

    Warmth oven to 200C/180C fan/gasoline 6 and mud a baking sheet with a bit of flour. Place a field grater on prime of a clear tea towel and coarsely grate the courgettes. Raise the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as a lot liquid as you may.

  • STEP 2

    Put the flour, oats, bicarb and 1 tsp effective salt in a big bowl. Add a lot of the cheddar (save a bit of for the highest), the thyme and the courgette. Combine the buttermilk and honey, then pour into the flour combination. Stir with a picket spoon till the dough begins to clump collectively, then tip onto a piece floor and knead briefly to deliver all of the unfastened bits collectively – attempt to not overwork the dough or the bread will probably be heavy.

  • STEP 3

    Form right into a spherical loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a pointy knife to attain a deep cross on prime of the loaf, then bake for 40 minutes till deep golden brown. Finest served heat, however leftovers will maintain for 1-2 days.