Name: Rosemary and Cheddar Soda Breads
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 breads
Ingredients: Neutral oil, for oiling the baking sheet, optional; 1 1/4 cups whole-wheat flour; 1 1/4 cups self-rising flour, plus more for dusting; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 packed cup grated Cheddar (grated on the large holes of a box grater); 1 tablespoon finely chopped fresh rosemary; 1 1/4 cups buttermilk

Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 breads

Ingredients

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Neutral oil, for oiling the baking sheet, optional

1 1/4 cups whole-wheat flour

1 1/4 cups self-rising flour, plus more for dusting

1/2 teaspoon baking soda

1/2 teaspoon salt

1 packed cup grated Cheddar (grated on the large holes of a box grater)

1 tablespoon finely chopped fresh rosemary

1 1/4 cups buttermilk

Directions

Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.