Stilton and Walnut Soda Bread

Stilton and Walnut Soda Bread

It’s been snowing for 2 days now and hopefully this year we can a white Christmas. I am always in the mood for baking when its cold outside and I don’t know why, maybe because of the smell of freshly baked “whatever” it is inside the oven all over the house or it’s just because Christmas and holiday season is coming. Since the short-course bread baking in Le Cordon Bleu Paris last month, I have been motivated to make and bake my own bread (post about my experience in Le Cordon Blue will be up soon) it’s like nothing beats a homemade fresh pasta.

I’ve adapted this recipe from Paul Hollywood  , at first I am quite hesitant about it thus I am not a big fan of blue cheeses, the likes of Stilton,  Roquefort cheese and so on. For a novice baker like me and the step by step recipe instruction is fairly easy and decided to give it a go. The bread turned out very good the stilton cheese is not too strong and the crispiness of the walnut adds texture to the bread. For a novice baker like it is worth a try happy days!!!



Stilton and Walnut Soda Bread

Print Recipe
Serves: 1 Loaf Cooking Time: 45M


  • 500g plain white flour, plus extra for dusting
  • 1 tsp fine salt
  • 1 tsp bicarbonate of soda
  • 100g walnut pieces
  • 200g Stilton, crumbled
  • About 400ml buttermilk



Heat the oven to 200°C/Gas 6 and line a baking tray with baking parchment.


Put the flour, salt and bicarbonate of soda into a large bowl and mix well. Add the walnuts and stilton and stir gently. Make a well in the centre of the mixture and pour in half the buttermilk. Using the fingers of one hand (or a rounded-blade knife and then your fingers), draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk (different brands of flour absorb slightly more or less liquid).


Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place on the prepared baking tray. Use a large sharp knife to mark the loaf into quarters, cutting deeply into the dough but not quite through the base. Dust the top of the loaf with flour.


Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so.


Transfer the soda bread to a wire rack and leave to cool completely. It is best eaten on the day it is made, or at least finished within a day or two. It also freezes well.


Recipe from Paul Hollywood


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