Cheese and Red Onion Soda Bread

If you have never made bread before, or your time is short, this is a great place to start. This Cheese and Red Onion Soda Bread is wonderfully simple to make. There's no yeast, no kneading and no lengthy proving time - just mix, shape and bake.

This 60Fit loaf brings together wholemeal spelt flour, kefir and a mix of seeds with cheddar and red onion. I like using a mix of wholemeal spelt and plain flour. The spelt gives the bread a lovely rich and nutty flavour, and the plain white flour keeps the consistency nice and soft.

The result is a hearty, satisfying bread that supports digestive health, provides slow-release energy and is far more nutrient-dense than many shop-bought loaves.

Perfect served alongside soup, enjoyed warm with a little butter or why not eat with some mature cheddar and my red onion jam.

Optional Sourdough Discard Variation

If you have some sourdough discard sitting in the fridge, it's a wonderful addition to this loaf. It adds a subtle tang and a little extra depth of flavour without changing the simplicity of the recipe.

Simply stir 50g sourdough discard into the kefir before mixing with the dry ingredients. If your discard is quite thick, you may need an extra splash of kefir to achieve a soft, slightly sticky dough.

The loaf remains just as quick to make, making it a great way to reduce food waste while enjoying the benefits of sourdough.

Recipe Overview

• Prep time: 15 minutes

• Cook time: 35–45 minutes

• Servings: 5–6 slices

Ingredients

• 125 g wholemeal spelt flour

• 75 g plain white flour

• ¼ tsp salt

• 1 tsp baking powder

• 12 g ground flaxseed

• 12 g sunflower seeds

• 12 g pumpkin seeds

• 50 g mature cheddar, grated

• ½ small red onion, finely diced

• 1 tsp cold-pressed rapeseed oil

• ½ tsp dried thyme, or 1 tsp fresh thyme leaves

• Up to 175 ml kefir

• 1 tbsp porridge oats, to decorate

Method

1. Preheat the oven to 200°C (180°C fan). Line a baking tray or lightly dust it with flour.

2. Warm the rapeseed oil in a small pan. Add the red onion and cook gently for 4–5 minutes, until softened. Set aside to cool.

3. In a large bowl, mix the spelt flour, white flour, salt, baking powder, flaxseed, sunflower seeds, pumpkin seeds and thyme.

4. Stir in the grated cheddar and cooled onion.

5. Pour in most of the kefir and mix gently. Add the rest a little at a time, as needed, until a soft, slightly sticky dough forms.

6. Turn the dough onto a lightly floured surface and gently bring it together into a round loaf. Avoid kneading or overworking it.

7. Place it on the baking tray and flatten slightly. Cut a deep cross into the top and sprinkle with the porridge oats.

8. Bake for 35–45 minutes, checking from 25 minutes. It should be golden and sound hollow when tapped underneath.

9. Leave to cool on a wire rack before slicing.

Nutrition (per slice – approx, based on 6 slices)

• Calories: 215 kcal

• Protein: 9 g

• Carbohydrates: 27 g

• Fat: 8 g

• Fibre: 3.5 g

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This isn't just bread, it is a nutrient-dense loaf that delivers far more than carbohydrates.

You're getting:

• Fibre from wholemeal mixed seeds and flaxseed  to support digestive and gut health

• Wholemeal spelt flour is richer in dietary fiber, protein and essential micronutrients, including iron, magnesium, zinc, phosphorus, manganese, and B vitamin, than refined standard flour.

• Healthy fats from flax, pumpkin and sunflower seeds

• Plant protein from seeds and whole grains

• Calcium and beneficial live cultures from kefir

• Slow-release carbohydrates for steady energy and satiety

Unlike many commercial breads made primarily from refined flour, this loaf contains a variety of whole-food ingredients that help keep you fuller for longer while providing valuable nutrients.

Nutrient Boosting Benefits

Kefir

Kefir contains live cultures that help support a healthy and diverse gut microbiome, which plays an important role in digestion, immunity and overall wellbeing.

Flaxseed

Rich in fibre and one of the best plant sources of omega-3 fats.

Pumpkin Seeds

Provide magnesium, zinc and iro, nutrients that are particularly important for active women and healthy ageing.

Sunflower Seeds

A good source of vitamin E, healthy fats and antioxidants.

Wholemeal Spelt Flour

Contains more protein, fibre, vitamins and minerals than standard all purpose refined white flour and helps provide longer-lasting energy.

60Fit Tip

If you keep a sourdough starter, this recipe is also a brilliant way to use up around 50 g of sourdough discard. It adds a lovely depth of flavour and means nothing goes to waste.

Feel free to add your favourite fresh or dried herbs. I particularly like using thyme. Both fresh and dried herbs can contribute to the 30 different plant foods you should enjoy across the week.

I often prefer making a smaller loaf because soda bread is at its absolute best within the first day or two.