Absolutely delicious savoury seeded soda bread, with Asiago cheese and rosemary and served with a chilli flake, garlic and lemon butter. A perfect side for your stews!
When it comes to soda bread, I can go either way. I’ve done and enjoyed a sweet version, with this delicious Fig and Walnut Soda Bread with Honey Butter, so I thought a savoury soda bread with cheese was in order this year.
This seeded soda bread is absolutely delicious. It’s perhaps my favourite soda bread to-date! The texture is so lovely and the cheese and rosemary flavours make it the perfect side for your hearty stews, especially an Irish stew that you might be considering for St. Patrick’s Day.
And of course, this one just goes over the top with a spread of the delicious and easy chilli butter, which is a simple mixture of butter, chilli flakes, garlic and lemon juice, but creates the most wonderful combination of flavours with the bread.
Enjoy this one warm from the oven if you can. It comes together really quickly and doesn’t take long in the oven, so it’s easy to make as your stew cooks away.
Cook’s Notes
- This soda bread is best enjoyed when fresh and warm, though does keep well a couple of days at room temperature or freeze up to a month.
- You can use any combination of seeds. I use sunflower, sesame, flax and poppy seeds (about 2 Tbsp of the sunflower and sesame and 1 Tbsp of the flax and poppy seed).
- If you want to change it up a bit, you could use an aged white cheddar in place of the Asiago and/or some thyme leaves instead of the rosemary.
- For a heartier loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour. This will create a loaf that is a little more dense, but with nice added flavour from the whole wheat.
Get the Recipe: Seeded Soda Bread with Chili Butter
Ingredients
For bread:
- 3 cups (375 g) all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt
- 5 Tablespoons butter, cut into 10 pieces
- 2 cups Asiago cheese, grated
- 6 inch sprig fresh rosemary, finely chopped
- 1 1/2 cups buttermilk, plus more for brushing
- 1/3 cup mixed seeds, sunflower, flax, sesame, poppy seed etc.
For Chili Butter:
- 1/2 cup (113 g) butter, at room temperature
- 1/2 teaspoon dried red chili flakes
- 1 clove garlic, minced
- 1 Tablespoon lemon juice
Instructions
- For bread: Preheat oven to 400F. Grease a 6 1/2-inch bottom diameter cast iron skillet (or 7-8 inch round baking pan) and set aside.
- Prepare the seed mixture and set aside (I used 2 Tbsp sunflower seeds, 2 Tbsp sesame seeds, 1 Tbsp flaxseed and 1 Tbsp poppy seeds)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter pieces to the bowl and using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Stir in cheese and rosemary. Add enough buttermilk to the flour mixture to form a soft, sticky dough (I usually use all of the 1 1/2 cups). Turn dough onto a floured surface and knead gently a few times, just until smooth. Shape dough into a 7-inch-ish round.
- Sprinkle some of the seed mixture onto the bottom of a greased skillet or baking pan. Place dough on top of seeds. Brush top of dough with more buttermilk, then scatter remaining seeds over the top and sides of dough. Dip a knife in flour, then cut an shallow X into the top of the dough.
- Bake bread in preheated oven for about 40 minutes, or until browned. Transfer to a wire rack to cool for at least 10 minutes before slicing. Serve warm with chili butter.
- For Chili Butter: Stir together all ingredients in a small bowl.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I would like to try my hand at this. Could I substitute the butter milk? Picture is fantastic!
Hi Pat, you could make your own soured milk, by measuring out 1 1/3 cups of regular milk and adding 4 1/2 teaspoons of white vinegar or lemon juice and let stand 5-10 minutes before using. Alternately, just regular milk will work, but won’t provide the bit of tanginess to the dough.
Oh boy, this looks/sounds delicious! I’m wondering if chili flakes are aka red pepper flakes?
Thanks for your recipe & help. Mary
Hi Mary and thanks :) And yes, red pepper flakes would be the same.
I’m wondering if you could replace the seed mixture with “everything bagel but the bagel seasoning blend” or would that be too salty? Looks fabulous..I will be making this very soon!
Hi Kelly, I make a couple of yeast breads with Everything seasoning on top and I’ve never found it to be too salty, so I think you’ll be good :) Enjoy!
This looks spectacular! And that butter…. A restaurant nearby serves a butter with red pepper flakes similar to this, SO good!
Thanks so much, Chris and yes, that simple butter is delicious!
You have outdone yourself! This looks incredibly good – can’t wait to try it. Many thanks!
Thanks so much :)
Since initial publication, this has been a staple for our St Patrick’s Day celebration….and has made it to the table throughout the year too. It is a simple and quick preparation that is very well complemented by the chili butter. As a personal preference, I add slightly more rosemary but this recipe is outstanding as is. We store excess, wrapped well, in the refrigerator and enjoy it toasted. Love this bread!
So glad to hear, Terry! Thanks so much :)
Hi Me again! I am going to bake this today, so excited. Am I able to double this recipe? Always worried about doubling..not sure what the trick to it is lol I think its the baking soda that always concerns me. Thanks in advance
Hi Ann Marie, yes you can double it. Just double everything and you’re good to go :)
This looks amazing! Can this be baked free form ( no loaf pan or tin?
Hi Ann Marie and yes, it absolutely can. Simply shape and bake on a baking sheet.
I can’t wait to try it this weekend!!
Such a dreamy bread, I could inhale this in one sitting! ;) Love the combination of asiago and rosemary!
Thanks Laura! It is a delicious combination :)
I could eat my weight in this beautiful soda bread. What a terrific combination of flavors and that chili butter … yum! Some of our favorite food memories from our trips to Ireland include fresh, warm soda bread eaten with a big hearty breakfast before heading out for the day. I don’t know why anybody would want to leave that gorgeous country! Love that small skillet too – I think I have one that very size! The texture looks more like a yeasted bread to me – a must try recipe for sure!
Thanks so much, Tricia! And yes, the texture was fabulous, but not a speck of yeast here (for a change :)
Love this savory spin Jennifer! I’ve only made sweet soda bread, so I’ll need to try this!
Thanks Mary Ann! Both are great :) I love this savory version as a side for stew especially.
There’s nothing better than a crusty seeded loaf, I could live on this bread for a week, pining and sharing!
Thanks Sue! We ate it with everything for several days :)
How much deliciousness is goin’ on here? From the bread to that chili butter? Yummy yum yum!!!
Thanks Dawn! We made short work of this one :)
Is it bad that I could make this my whole meal?! Wow! The flavor combination is spectacular and the chili butter simply takes it over the top! Wonderful!
Lol! I could too :) Thanks Annie!
Oh my goodness! You take soda bread to a whole new level Jennifer. This looks wonderful!
Thanks Chris!
Leave it to you to elevate the soda bread to heights previously unseen! I love the Asiago & rosemary flavors you weave in and the texture contribution of the seeds. All slathered with chili butter. Mmm.
Thanks Milena :)