Soda bread

Goat's curd with soda bread and pickled beetroot - Frank Camorra.
Goat's curd with soda bread and pickled beetroot - Frank Camorra. Photo: Marina Oliphant

This dense soda bread is incredible with cheese, dip or pate. I even enjoy it toasted with marmalade.


210g plain flour

210g wholemeal flour

125g oats, plus 2 tbsp for sprinkling

1 tsp salt

1 tbsp bicarbonate of soda

420ml buttermilk

40g treacle

40g honey

Ash-coated goat's cheese, to serve


Preheat oven to 200C. Place flours, oats, salt and bicarbonate of soda in a large bowl.

In a separate bowl, combine buttermilk, treacle and honey and mix well. Add wet ingredients to dry ingredients and mix until combined, then pour into a loaf tin, about 12 centimetres by 25 centimetres, lined with baking paper.

Sprinkle remaining oats over the top of the loaf and press down lightly so they stick to the mixture. Bake for about 30 minutes or until a skewer comes out clean when pushed into the centre of the loaf.

When cooked, remove loaf from tin and cool on a wire rack. Once loaf has cooled, cut into thick slices and serve with the cheese.

The sweetness of the honey and treacle with the nutty oat flavour is a perfect match for the cheese's tangy flavour. The soda bread can be sliced and served at room temperature or toasted — it also freezes well.