Rosemary and Brie Soda Bread

Cheese on toast anyone? Why not combine all the ingredients and make a sophisticated rosemary and brie soda bread instead? This actually looks a lot more sophisticated than it is to make. Soda bread is the easiest and quickest bread – it doesn’t even require kneading! This is a basic that is good to have under your belt and whip out when required!
The texture is dense in a satisfying way, and is delicious toasted the next day with some chutney. The cheese and herb combination is always wonderful – brie and rosemary in particular. I love a good, strong cheese, so I would try something sharper next time around.
I love the surprise chunks of cheese. Look at that ooze! Paired with the earthy flavours from the wholemeal flour, this tastes divine!
Recipe adapted from Paul Hollywood (1 loaf)
  • 250g plain white flour
  • 250g plain wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 2tbsp of dried rosemary, chopped
  • 400ml buttermilk
  • 100g brie, chopped into pieces


  1. Preheat the oven to 200C.
  2. Mix the dry ingredients.
  3. Slowly add the the buttermilk, and work quickly as the bicarbonate of soda reacts immediately with the liquid.
  4. Add the cheese and mix until just combined.
  5. Shape roughly into a ball and place on floured baking tray. Cut deeply into quarters, but not all the way through. This helps the bread to cook faster.
  6. Place in the oven for 30-35 minutes or until the bread sounds hollow when tapped. Enjoy!

Apricot, Sage, and Pecan Sourdough

I have a go-to base recipe for a sourdough loaf inspired by The Wild Yeast, which is so reliable and has great flavour. I tweak the recipe by adding ingredients to create different flavour combinations. Sourdoughs require a lot of time and patience but the end result is always so rewarding. To ensure a good texture (soft, well-cooked interior, and a crunchy crust), technique is so important. The Wild Yeast has great instructions, and I would emphasise the most important points as being the presence of steam in the oven for a good rise, checking the internal temperature with a thermometer at the end of the bake (you don’t want all that effort to result in an undercooked loaf!), and don’t cut the loaf until it is fully cool.

2014-08-17 13.06.09

Obviously, the flavour of your sourdough will depend on your starter and that is not always consistent, and this unpredictability is what I love about sourdough. Recently, in the warmer London weather, I’ve found that my sourdoughs have been tangier, which I will miss now that the weather is turning cooler.

2014-08-17 13.08.31I love experimenting with flavour, so when I read about the combination of apricot and sage, I was fascinated. The floral notes from the sage pair very well with the sweet dried apricots. However, even though I used approximately 2 tsp of chopped dried sage (from my herb garden!), the sage flavour was not evident enough for me. Next time, I might double the amount of sage. I love nuts and seeds in my sourdoughs, which provide texture and earthiness to the bread, so I added pecans. My parents (who are my current food critics) loved this flavour combination, and if they’re happy, I’m happy. I’m always on the lookout for new flavour combinations so if anyone has any suggestions, feel free to let me know!

2014-08-17 Apricot, sage, pecanThis recipe makes 2 large 1kg loaves – each loaf perfect for a family of 4. I usually freeze the other loaf.


  • 900 g white flour
  • 120 g whole rye flour
  • 600 g water, 23C
  • 360 g mature 100% hydration sourdough starter
  • 22 g salt
  • 1 tsp sugar
  • 3/4 cup chopped dried apricots
  • 2 tsp chopped dried sage
  • 1/2 cup chopped pecans


  1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
    Let the dough rest (autolyse) for 30 minutes.
  2. Add the salt, sugar, apricot, sage, pecans and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This took 6 minutes in my bread machine.
  3. Transfer the dough to an oiled container.
  4. Ferment at room temperature (~22C) for 2.5 hours, with folds at 50 and 100 minutes.
  5. Turn the dough out onto a lightly floured counter. Divide it into 2 pieces. I usually make two 1kg loaves, and freeze one loaf after baking.
  6. Shape into batards and place seam-side-up in a floured banneton or an oiled container.
  7. Cover with plastic wrap and proof at room temperature for 2.5-3 hours. Alternatively, the loaves can be proofed for about 2 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
  8. Meanwhile, preheat the oven, with baking stone, to 240C. You will also need steam during the initial phase of baking, so prepare for this now.
  9. Turn the proofed loaves onto parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.
  10. Once the loaves are in the oven, spray the sides of the oven with water and turn the heat down to 230C. For 1kg loaves, bake for 15 minutes with steam, and another 35 minutes without steam. I cover the bread with foil after 25 minutes to prevent the crust browning too much. Nearer the end of bake, you can take the foil off if the crust is not dark enough. The crust should be a deep brown and the internal temperature should read 96c.
  11. Turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry.
  12. Cool on a wire rack. Don’t cut until the loaves are completely cool, otherwise it will be sticky! This takes about 2 hours.