Halloumi And Oregano Soda Bread
I’ve always loved making bread, especially savoury ones — and even more in autumn. There’s something about this season that makes me crave a quick loaf to go with breakfast, something I can slice warm and eat with butter or labneh. And then there are evenings when all I want is a bowl of soup — thick, rich, and comforting — and a bread sturdy enough to soak it all up. The kind that catches the broth, softens in the middle, and turns a simple soup into a hearty meal.
This halloumi and oregano soda bread does exactly that. It’s a no-yeast, no-wait loaf that comes together quickly and fills the kitchen with the scent of warm cheese and herbs. I love it with pumpkin or carrot soup, or even alongside a curry when you want something warm and rustic. Simple, salty, and deeply comforting, it’s the kind of bread that makes a weekday night — or a quiet morning after — feel like home.
Yield: 1 round loaf
Ingredients
• 3 cups (390 g) all-purpose flour, plus more as needed
• ⅜ cup (75 g) sugar
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 150 g halloumi, cut into 1-inch cubes
• 30 g fresh oregano, finely chopped (see note)
• 4 tablespoons (57 g) unsalted butter, melted and cooled
• 1½ teaspoons canola oil
• 1 cup full-fat buttermilk
• ¼ cup heavy cream
• 1 large egg (for the dough)
• 1 large egg mixed with 1 tablespoon heavy cream (for egg wash)
Method
1. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or butter a cast-iron skillet.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the halloumi and oregano, tossing to coat in the flour.
3. In a medium bowl, whisk together the melted butter, oil, buttermilk, cream, and one egg. Pour this mixture into the dry ingredients.
4. Using well-floured hands, gently bring the dough together. It should be soft and slightly tacky. If too wet, sprinkle in more flour a tablespoon at a time.
5. Turn the dough onto a floured surface. Knead lightly just until it comes together, then shape into a round loaf with seams on the bottom.
6. Place the loaf on the prepared baking sheet or in the buttered cast-iron skillet. Brush the top and sides with the egg wash made from one egg mixed with 1 tablespoon heavy cream. Score a shallow X on top with a wet serrated knife.
7. Bake for 45 to 50 minutes, rotating halfway through, until the loaf is golden, sounds hollow underneath, and a knife inserted in the center comes out clean.
8. Cool completely on a wire rack before slicing.
