Spelt Cheddar Soda Bread
















This spelt cheddar soda bread is my new favourite. Not only is soda bread unbelievably simple to make, but when you throw in a strong cheddar, it’s something else.



I baked this recipe last week and took a couple of slices still warm from the oven. I love a cake as much as the next person, but there is nothing that competes with warm bread topped with butter.

It is only me in the house who eats soda bread (not sure whose kids they are, but they can’t be mine). Therefore, it doesn’t get eaten in one go. So, I simply slice up the rest and put it into the freezer. That way, whenever I fancy some warm bread, I take a couple of slices out, pop it in the toaster and it tastes like it is freshly made. 



If you are new to the delights of this simple, yet delicious, bread, have a read of my wholemeal soda bread post, where I explain the origins of soda bread. Or, if you prefer white flour, check out my chia seed soda bread

Making soda bread consists of nothing more complicated than mixing some flour and Greek yoghurt together. Have a look at the video for my sweet version with cinnamon and raisins, and see what I mean.



This spelt cheddar soda bread is made with white spelt flour and Greek yoghurt. There are no eggs or butter. The only thing helping the bread to rise a little is baking soda. The edges are crusty, while the inside is soft and pillowy. Sliced up, it tasted exactly like my cheese scones



Spelt Cheddar Soda Bread


  • 460g (3 cups) white spelt flour (see note 1)
  • 1 tsp salt
  • 1 tsp baking / bicarbonate of soda
  • 200g (7 oz) cheddar cheese (see note 2)
  • 200g (¾ cup + 1 tbs) Greek yoghurt
  • 250ml (1 cup) milk


  • Pre-heat the oven to 200°C / 400℉.
  • Grease a skillet (mine is 25cm / 10" in diameter) or line an oven tray with baking paper.
  • Add the first three ingredients to a large bowl.
  • Add the cheese and stir in until fairly evenly distributed.
  • In a separate bowl, mix the milk and Greek yoghurt together.
  • Add the wet to the dry ingredients and stir until combined. The dough should be slightly tacky but not too wet or too dry.
  • Gently mould (or pat) into a rough round shape.
  • Place into the skillet (or onto the baking tray), and with the back of your hand, push the top down so it flattens slightly.
  • Taking a large knife, score a deep cross on top of the dough, almost down to the bottom of the dough.
  • Bake for 30 minutes, until nice and golden. When ready, the bottom should sound hollow when tapped.
  • Allow to cool for a while, then serve warm, topped with loads of butter and whatever else you fancy.
  • The bread will stay fresh for a day or two, but freezes beautifully. Enjoy!


  1. You can use any kind of flour in place of spelt (without any need to amend the specified amount). You can also choose to use all white flour, or to change the ratio of white/wholemeal flour however you like.
  2. I love a strong cheddar, but use any kind of cheese you like.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.
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