Cheese & Sun-dried Tomato Soda Bread

Tired of the same old bakes? Well if you’re strapped for ideas and feeling adventurous then why not try this magnificently moreish creation. Our friends over at Seasoned Cookery School have thrown this little beauty together and we simply can’t get enough of it!

  • 50 mins
    (plus cooling time)
  • Serves 2
  • Vegetarian
  • Beginner


125g strong white flour

125g strong wholemeal flour

40g oats

1 tsp bicarbonate of soda

1 tsp salt

20g butter, cut into cubes

50g sundried tomatoes, cut into small pieces

50g cheddar cheese, grated

200g Yeo Valley natural yogurt


  1. Preheat the oven to 200C/gas 6/fan 180C line and dust a baking sheet with parchment and flour.
  2. Sieve and thoroughly mix the dry ingredients in a large bowl and then rub in the butter. Stir in the cheese and tomatoes then pour in the yogurt and mix it in quickly with a table knife, bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a domed, round loaf.
  3. Put the loaf on the baking sheet and score a deep cross in the top. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a further few minutes.
  4. Transfer to a wire rack, cover with a clean tea towel leave to cool.

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