Pear and Rosemary Soda Bread

Serves: N/A

Preparation Time: N/A

Cooking Time: N/A


  • 500 g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon fine sea salt
  • 400 ml buttermilk or yoghurt
  • A little milk, if necessary
  • 4 Corella pears
  • Olive oil
  • 12 sprigs rosemary
  • 2 teaspoons sea salt flakes


Preheat the oven to 200°C.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

Make a well in the centre and pour in the buttermilk, stirring as you go, if necessary, add a splash of milk to bring the mixture together; the dough will be soft but not too sticky.

Turn the dough out on a lightly floured work surface and knead lightly for 1 minute. You need to move quickly now to get it into the oven while the bicarb is active.

Place the dough into a lightly greased non-stick loaf pan – 15 x 27cm.

Slice the pears lengthways and place in a bowl, drizzle with a little olive oil and mix to coat.

Using a sharp knife, cut evenly placed slits in the top of the dough; insert 2-3 slices of pear and a twig of rosemary into each slit in the dough.

Sprinkle with sea salt and place in the pre-heated oven for 40 minutes. The bread should sound hollow when tapped on the base.

Remove from the oven and cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, spread with butter and/or a dollop of your favourite jam.

Makes one loaf.