Speedy Cheddar and Onion Soda Bread

Name: Speedy Cheddar and Onion Soda Bread
Yield: 16
Cuisine: Oats

This recipe featured in the March issue of delicious. Magazine, created by Deputy Food Editor, Lottie Covell.

Per slice: 250kcals, 8.8g fat (4.4g saturated), 8.6g protein, 32.6g carbs (3.3g sugars), 0.8g salt, 2.9g fibre.

Cooking Time 2 hours

Skill Level Medium

Serves 16

Ingredients

Vegetable oil, for frying
2 onions, finely sliced
2 tsp soft light brown sugar
400g plain flour, plus extra for dusting
150g wholemeal plain flour
100g jumbo oats, plus extra to sprinkle
1½ tsp bicarbonate of soda
1 tsp salt
160g mature cheddar cheese, grated
450g full fat Greek yoghurt
Lemon juice, to taste

Shop the ingredients

Whole Jumbo Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £18.00

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
In a large frying pan, heat a large glug of oil and add the onions.
Fry for 30 minutes on a low-medium heat, stirring now and then, until soft and lightly caramelised.
Add the sugar and cook for 10 minutes.
Turn off the heat and and cool for 5 minutes.
Meanwhile, in a large mixing bowl, mix the flours, oats, bicarb, salt and 100g of the cheddar.
Stir the still-warm onions into the yoghurt and add a squeeze of lemon. Using a wooden spoon, stir the yoghurt mixture into the flour/oats, then bring the dough together with your hands.
Shape into a round loaf, then slice a cross on top of the dough using a sharp knife.
Sprinkle a few oats on top, then bake for 45 minutes.
Remove from the oven and top with the remaining cheese, then bake for 15 minutes more until the cheese is golden and melted. You might need to cover the loaf for the last 5 minutes.
Cool on a wire rack. Serve with butter and salt.

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