Mediterranean Style Soda Bread
Soda bread, quick to make and hearty to eat, began in Ireland but found its way into Canadian kitchens where simple, affordable ingredients have always mattered. Over time, it’s taken on new flavours — like feta, olives, and sun-dried tomatoes — reflecting the Mediterranean influences that arrived with waves of immigration. Rustic and adaptable, it’s a loaf that fits every table: dependable, flavourful, and comforting.
Prep Time: 15 minutes
Total Time: 50–55 minutes
Serves: 1 loaf
Ingredients
3 ½ cups (440 g) all-purpose flour (or half whole wheat, half white)
1 tsp baking soda
1 tsp salt
1 ½ cups (360 ml) buttermilk (or 1 ½ cups milk mixed with 1 tbsp lemon juice, rested 5 minutes)
1 cup (100 g) feta cheese, crumbled
½ cup (80 g) pitted black or Kalamata olives, roughly chopped
½ cup (80 g) sun-dried tomatoes, chopped
2 tbsp fresh herbs (parsley, dill, or oregano), chopped
Olive oil, for brushing
Method
Preheat oven to 200°C (400°F). Lightly flour a baking tray or line with parchment.
In a large bowl, whisk together flour, baking soda, and salt.
Stir in feta, olives, sun-dried tomatoes, and herbs.
Make a well in the centre, pour in the buttermilk, and mix gently with a wooden spoon until just combined. The dough should be shaggy but hold together. Do not overmix.
Turn the dough onto a floured surface and shape into a round loaf. Transfer to the tray.
With a sharp knife, cut a deep cross into the top. Brush lightly with olive oil.
Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped on the bottom.
Cool on a wire rack for at least 10 minutes before slicing. Serve warm.
Variations
Dill & Feta – fresh dill with tangy feta for a fragrant, herb-forward loaf.
Classic Irish – leave out the Mediterranean add-ins and bake plain, best with butter and jam.
Hearty Whole Wheat – swap half the flour for Canadian whole wheat for a nutty, rustic flavour.