This leek and red leicester soda bread is a delicious twist on traditional Irish soda bread, combining a crisp, golden crust with a soft, cheesy centre. Sweet, tender leeks and nutty red leicester cheese add plenty of flavour, while the soda bread method means there's no yeast, proving or lengthy rising time.
It's quick and easy to make, making it perfect for serving warm alongside soups, stews and casseroles, or simply enjoyed on its own with a little butter. If you love homemade bread but don't want the fuss of yeast, this savoury soda bread is a great recipe to try.
Slather with salted butter and serve with your soup of choice to brighten a gloomy day.
Tips
- If you don't have buttermilk to make this leek and red Leicester soda bread, mix 250ml milk with 1 tbsp lemon juice and leave for 10 minutes.
- Optional variations:
- Cheese swaps - instead of red leicester, use, mature cheddar, gruyere or a parmesan and mozzarella mix.
- Add extra herbs like chives or rosemary.
- Make it spicy by adding chilli flakes or stir in diced jalapeños.
- Add texture by adding chopped sundried tomatoes, caramelised onions or crispy bacon bits.
- Wholemeal version - replace half the flour with wholemeal for a nuttier loaf.
Frequently Asked Questions
Yes - raw leeks release water during baking, which can make the loaf soggy. Softening them first improves flavour and texture.
Mix milk with lemon juice or vinegar - 250ml milk + 1 tbsp lemon juice. Leave for 10 minutes before using.
Soda bread is best fresh, but you can bake it earlier in the day and reheat in the oven for 10 minutes.
Wrap tightly in tin foil and keep at room temperature for 1 to 2 days. After that, freeze or toast slices.
Yes - slice it first, then freeze for up to 3 months. Toast straight from frozen.
Common causes are overmixing the dough, the biicarbonate of soda isn't fresh and not baking immediately after mixing.
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How to make this Leek and Red Leicester Soda Bread
Ingredients
- 20g butter
- 1 tbsp olive oil
- 1 large leek (approx. 250g), finely sliced and rinsed to remove any hidden dirt
- 300g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- a small handful of thyme sprigs, leaves picked
- 100g red leicester, coarsely grated
- 1.5 tsp salt
- 250ml buttermilk (see Tips)
- salted butter, to serve
Instructions
- Heat the butter and oil in a large frying pan over a medium heat, add the leeks, then turn up the heat to medium high and cook for 15 to 20 minutes, stirring occasionally, until lightly browned. Remove to a bowl and leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Tip the flour into a bowl and add the leeks, bicarbonate of soda, thyme leaves, grated red leicester and 1.5 tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together.
- Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Serve the bread warm, cut into thick slices and slathered with some salted butter.
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Leek and Red Leicester Soda Bread
Equipment
Ingredients
- 20 g (0.7 oz) butter
- 1 tbsp olive oil
- 1 large leek (approx. 250g) finely sliced and rinsed to remove any hidden dirt
- 300 g (10.6 oz) plain flour plus extra for dusting
- 1 tsp bicarbonate of soda
- a small handful of thyme sprigs leaves picked
- 100 g (3.5 oz) red leicester coarsely grated
- 1.5 tsp salt
- 250 ml (1 cup) buttermilk (see Notes)
- salted butter to serve
Instructions
- Heat the butter and oil in a large frying pan over a medium heat, add the leeks, then turn up the heat to medium high and cook for 15 to 20 minutes, stirring occasionally, until lightly browned. Remove to a bowl and leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Tip the flour into a bowl and add the leeks, bicarbonate of soda, thyme leaves, grated red leicester and 1.5 tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together.
- Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Serve the bread warm, cut into thick slices and slathered with some salted butter.
Notes
- If you don't have buttermilk to make this leek and red Leicester soda bread, mix 250ml milk with 1 tbsp lemon juice and leave for 10 minutes.
- Optional variations:
- Cheese swaps - instead of red leicester, use, mature cheddar, gruyere or a parmesan and mozzarella mix.
- Add extra herbs like chives or rosemary.
- Make it spicy by adding chilli flakes or stir in diced jalapeños.
- Add texture by adding chopped sundried tomatoes, caramelised onions or crispy bacon bits.
- Wholemeal version - replace half the flour with wholemeal for a nuttier loaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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