Recipe · Quick Breads

Fresh Milled Leek & White Cheddar Soda Bread

By: Eleen Beisner

Buttery, savory soda bread made with fresh milled wheat, tender sautéed leeks, and white cheddar. The crust turns golden and crisp while the inside stays tender. No yeast or rising time needed.

Prep time: Approximately 30 minutes, plus cooling the leeks · Bake time: 35–40 minutes · Yields: 1 large round loaf, 12 servings

Ingredients

Instructions

1. Cook the leeks.

   Heat the olive oil in a skillet over medium heat. Add the leeks and 2 g salt. Cook for approximately 8–10 minutes, stirring regularly, until softened and any visible moisture has evaporated. Avoid deeply browning them. Spread on a plate and cool completely before adding to the dough.

2. Prepare the oven and pan.

   Preheat the oven to 425°F (220°C), with a rack in the middle. Line a baking sheet with parchment paper. If your freshly milled flour is warm, let it cool before mixing so it does not soften the butter.

3. Combine the dry ingredients.

   In a large bowl, whisk together both flours, baking powder, baking soda, 8 g salt, and oregano.

4. Add the butter, cheese, and leeks.

   Grate the cold butter into the flour mixture, tossing occasionally to coat. Gently rub in any large clumps, leaving small flakes of butter throughout. Stir in the grated white cheddar and cooled leeks.

5. Bring the dough together.

   Add 360 g buttermilk and stir with a fork or sturdy spatula until a shaggy dough forms. Gently squeeze and fold the dough together in the bowl, just until no loose flour remains.

   The dough should feel soft and slightly tacky while holding its shape. If it is dry or crumbly, add extra buttermilk 15 g (1 tablespoon) at a time, using only what is needed. Do not knead until smooth.

6. Shape and score.

   Transfer the dough to the prepared baking sheet. With lightly dampened hands, gently pat it into a round approximately 1 inch thick. Use the thickness as your guide rather than forcing it to a particular diameter.

   Brush the top lightly with milk. Cut a cross into the surface, approximately ¼–⅓ inch deep.

7. Bake.

   Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 400°F (205°C) and continue baking for approximately 20-25 minutes, checking early.

   The bread is ready when the crust is golden brown and the center is set. An instant-read thermometer inserted into the bread, avoiding pockets of melted cheese, should register approximately 200–205°F (93–96°C). Tent loosely with foil if the top browns before the center finishes baking.

8. Cool and serve.

   Let the bread rest on the baking sheet for 10 minutes, then transfer to a cooling rack. Serve slightly warm.

Baker's Notes

Flour volumes are approximate. Weighing the flour gives the most consistent results. Mill finely and use the whole flour, including the bran.

This dough needs only enough mixing to hold together. Extended kneading can make the bread tough.

The baking time is for a round shaped approximately 1 inch thick before baking. A thicker loaf will need additional time.

Storing and Freezing

Storing

Allow the bread to cool completely before wrapping. Keep tightly wrapped in the refrigerator for up to 4 days. Warm slices before serving for the best texture.

Freezing

Wrap individual slices tightly and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or reheat individual slices directly from frozen.

Reheating

Warm slices in a 325°F (165°C) oven, loosely wrapped in foil, until heated through. Uncover briefly at the end to refresh the crust, or toast individual slices.