Black Radish Soda Bread

Adding root vegetables to soda bread is an effective way to enhance its moisture, texture, and flavour, with popular variations including grated carrots, celeriac, turnips, parsnips, rutabaga, black radishes or beetroots. You can use either just one root vegetable, or a mix of two. I have added some grated Parmigiano Reggiano, but aged Cheddar will work perfectly in this loaf.
This savory Irish soda bread is incredibly versatile and super quick to make, requiring no yeast, and is best enjoyed warm with butter or alongside soup or salad.
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients. Wheat flour, baking soda, salt, and soured milk was all they needed. It was thought that cutting a cross into the bread would ward off the devil/evil, or, according to folklore, allows fairies to escape while the bread baked. In fact, it’s actually because the dough is quite heavy and if it’s not cut, the dough will pop the air bubbles and it won’t give you the rise. Although soda bread has long been a traditional food in Ireland, it didn’t actually originate on the Emerald Isle. In fact, it was first made by settlers in America in the 18th century.


400 g White spelt flour 100 g Rolled oats 1 tsp Maldon sea salt 1 tsp Baking soda 150 g Black radish, grated 70 g Parmigiano Reggiano, grated 3 tbsp Chopped flat parlsey 300 g Greek yoghurt 100-150 ml Buttermilk

Preheat the oven to 200C/400F. Line a baking tray with baking paper.
Mix the flour, oats, salt and baking soda together in a large mixing bowl. Stir in the grated black radish, grated Parmesan and the chopped parsley.
Make a well in the centre of the flour mixture, add the yoghurt and 100 ml buttermilk and combine the ingredients until it comes together into soft, slightly sticky dough. If the dough is a little dry, add the extra buttermilk, a tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead very lightly and briefly until it comes together into a large dough ball. Cut a deep cross into the top of it, about half way down through the dough.
Bake the bread in the middle of the oven for 15 minutes, then lower the oven temperature to 180C/350F and bake for a further 30-35 minutes until the dough is richly golden, and the dough sounds hollow when tapped on the bottom.