It seems to me that savoury bakes and snacks can be harder to make and source if you avoid things like eggs, milk, sesame and nuts. Maybe that’s because I’ve become more and more adept at creating interesting sweet dishes, and there’s so much variety when you take into account cakes, biscuits, breads, chocolates and sweets. Or maybe, you miss those ingredients even more in savoury items – there is certainly a reliance on cheese, nuts and seeds when you look at savoury offerings.
For savoury items, there always seems to be a point where you want more than crisps or plain crackers (of only certain varieties mind), but you want something interesting and appetising. This might be a quick snack or an exciting addition to a soup or salad for lunch, and if it can be made in a flash then that’s always a bonus.
Thinking of quick, soda bread came to mind. Bread can be the highlight of a meal or a wonderful snack to graze on whilst waiting for the main event.
This version uses curdled soya milk to replace the buttercream which gives superbly authentic results, plus a super savoury ‘cheese’ and chive vibe to fit with my craving for more savoury bakes in our repertoire. If you’ve ever made my equally delicious savoury scones you’ll be familiar with the flavour profile.
If you like other herbs then just sub them in; rosemary and thyme would be rather nice, as would the softer parsley or chervil. The beauty of this bread is that it really is quick – you can have it made, baked and ready in about 40 minutes – perfect for those times when you find the bread bin empty!
We ate this loaf, fresh from the oven with a spicy lentil and coconut soup (a delicious Ottolenghi recipe) and then warmed up the next day as a tasty addition to a picky bits lunch. Do you have those, or is it just us when we’re trying a use up the contents of the fridge but still have an interesting lunch!
Savoury ‘Cheese’ and Chive Soda Bread
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 loaf
210g soya milk
15g vinegar (white wine or cider)
1 tsp marmite
300g plain flour
20g oats (plus a few more to scatter on top)
1 tsp bicarbonate of soda
1 tsp cream of tartar
½ tsp salt
1 tbsp nutritional yeast
2 tbsp chives
1 tsp dried oregano
30g dairy-free butter/margarine, cubed
40g dairy-free cheese, cubed (optional)
- Preheat the oven to 180 degrees centigrade. Line a baking sheet with parchment
- Pour the milk into a jug, add the vinegar and marmite and leave to ‘sour’
- Place all the other ingredients except the butter and cheese into a bowl or stand mixer.
- Add the butter and rub in with your fingertips, or using the paddle attachment.
- Stir the soured milk and pour into the dry mix. Bring together to a very soft dough. Stir in the cheese cubes, if using.
- Turn the dough out onto a floured surface and gently knead to form a smooth ball, you’ll probably need a fair amount of flour
- Transfer to the lined baking sheet and sprinkle over a few more oats. Cut a deep cross in the top (this will help let the carbon dioxide created by the bicarb and cream of tartar escape in a controlled fashion). Let sit for 20 minutes, uncovered on the worktop
- Place in the prewarmed oven and bake for 15 minutes, then reduce the heat to 170 degrees Centigrade and bake for a further 15 minutes until golden and crusty. (30 minutes baking time in total)
- Cool on a wire rack.