Hearty and studded with cheddar and jalapeno, this soda bread acts as my shield against a rainy weeknight.
- 3 1/4C all purpose flour
- 3/4C rye flour
- 1 1/4t kosher salt (half as much if using iodized)
- 1 1/2t baking soda
- 1/2t ground paprika
- 1/2t cracked black pepper
- 2C + 1T plain whole fat Greek yogurt
- 3/4C cheddar, coarsly grated
- 1/4C jalapeno, chopped (about 1 jalapeno)
- 1 – 2t water, if needed
- Preheat the oven to 425F. Place a piece of parchment on the bottom of a dutch oven. (If you don’t have a dutch oven, a cast iron skillet or 9″ cake pan works.)
- In a large bowl, whisk together both flours, salt, baking soda, paprika, and pepper.
- Make a well in the center of your dry ingredients and add the greek yogurt, cheddar, and jalapeno. Stir together until a clumpy dough forms.
- Dump onto a clean work surface and knead until a cohesive ball forms. If there are still dry bits that aren’t incorporating, add in some water, a teaspoon at a time until everything just holds together. This isn’t like yeasted dough where you are looking for a smooth, elastic ball. Instead, we are just going for holding it’s shape.
- Pat down the top of the dough ball slightly and then move it to your prepared dutch oven. Using a sharp knife, cut a large ‘X’ in the middle to ensure an even rise.
- Cover the dutch oven (if you are using a cast iron or cake pan, tent it with foil) and bake for 30 minutes. Uncover the pot and continue baking until it is a deep golden brown, about another 15 minutes. (Or, if you have an ancient oven like mine, 17 – 20 minutes.)
- Allow to cool in the pot for 10 minutes. Take it out and allow it to cool for a further 20 minutes on a wire rack. Enjoy!