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Rosemary and Onion Soda Bread

Course Bread
Cuisine Irish
Servings 1 loaf of bread


  • 250 g plain flour
  • 250 g wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarb of soda
  • 420 ml buttermilk
  • 1 1/2 tbsp fresh rosemary
  • 2 brown onions
  • 1 tbsp butter


  • Dice the two onions and put a frying pan on medium heat. Add the butter to the pan and once it has melted throw in the onions.
  • Cook the onions until they are soft and translucent, about 5 minutes, reduce the heat if they start to brown at all. Scrape the onions into a bowl and allow to cool while you get on with the bread.
  • Preheat the oven to 200°C.
  • Add the two flours, salt and bicarb to a large bowl and combine well. Finely chop the rosemary and also add this to the bowl.
  • Add the buttermilk and cooked onion and gently stir until just combined (over mixing will result in a brick, rather than a loaf of bread).
  • Once you have a rough dough, turn out onto a lightly floured surface and shape into a round ball (it is totally fine if it looks a bit shaggy).
  • Move the dough to a lined baking sheet and place in the oven for 35-45 minutes.
  • The outside of the bread should be a nicely browned and it sounds hollow when you tap it.
  • Let cool for half an hour or so before you dig in.


Adapted from Drizzle & Dip
Warm bread is delicious, but cutting bread while its still piping hot is not so great. Patience is a virtue.
Keyword Quick bread