Sun Dried Tomato and Roasted Green Pepper Soda Bread
Elevate your bread-baking game with this flavorful Sun-Dried Tomato and Roasted Green Pepper Soda Bread—a quick and no-yeast recipe that packs a Mediterranean-inspired punch. This rustic, golden loaf combines the smoky sweetness of roasted green bell peppers, the tangy richness of sun-dried tomatoes, and the freshness of chopped basil, all melded into a tender crumb with a hint of tangy buttermilk. Perfectly baked in just 40 minutes, this soda bread boasts an irresistible aroma and a crunchy crust, making it an ideal companion for soups, salads, or as a stand-alone appetizer. Whether you're a seasoned baker or a novice, this easy-to-make recipe highlights bold flavors with minimal effort—perfect for weeknight meals or weekend gatherings.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 300 milliliters Buttermilk
- 75 grams Sun-dried tomatoes
- 1 Green bell pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh basil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash the green bell pepper, then lightly coat it with olive oil. Place it on a baking tray and roast in the preheated oven for 15-20 minutes, turning occasionally until the skin is blistered and charred.
Remove the pepper from the oven, place it in a bowl, and cover it with plastic wrap. Let it steam for 10 minutes. Peel off the skin, remove the seeds and stem, and finely chop the flesh.
Roughly chop the sun-dried tomatoes and set them aside.
In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
Create a well in the center of the dry ingredients and pour in the buttermilk. Add the chopped sun-dried tomatoes, roasted green pepper, and basil to the bowl.
Using a wooden spoon, gently combine the ingredients until they form a rough dough. Be careful not to overmix.
Transfer the dough to a lightly floured surface. Shape it into a round loaf, about 2 inches (5 cm) thick.
Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep cross into the top of the dough to help it cook evenly.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 33.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3320 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
