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Cheddar Jalapeno Soda Bread

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  • Author: Elyse Villa


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)
  • 12t water, if needed


  1. 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.)
  2. In a large bowl, whisk together both flours, salt, baking soda, paprika, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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!