Recipes, re-invented from cooking shows

Walnut and Stilton Soda Bread

Name: Walnut and Stilton Soda Bread
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Prep. Time:

Baking Time:

Total Time:

15 minutes

40 minutes

55 minutes

Serves:

1 large loaf (8-10 servings)

Dorret created this dish for Great British Bake Off Season 6. The Waldorf-inspired concept cleverly translated classic salad flavors into a savory bread with walnuts, sultanas, and bold Stilton. Paul Hollywood wanted more intense cheese flavor with "lumps of stilton," while Mary Berry identified that gentle mixing technique is essential for proper soda bread texture.

Ingredients

FOR THE SODA BREAD:
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1 3/4 cups buttermilk
2 tablespoons honey
1 1/2 cups Stilton cheese, crumbled into chunks (not grated)
1 cup walnuts, toasted and roughly chopped
1/2 cup golden raisins
2 tablespoons fresh thyme leaves (optional, for savory depth)

FOR FINISHING:
Extra flour for dusting
1 tablespoon melted butter (optional)

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Instructions

PREPARE THE ADD-INS:
1. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool and chop roughly.
2. Crumble Stilton into irregular chunks about 1/2 to 3/4 inch in size. Do NOT grate.
3. Toss sultanas in a small amount of flour to prevent them from sinking.

MAKE THE DOUGH:
4. Preheat oven to 425°F. Line a baking sheet with parchment paper.
5. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and pepper.
6. Add the Stilton chunks, chopped walnuts, golden raisins, and thyme (if using). Toss gently to distribute throughout the flour mixture.
7. In a separate bowl, whisk together buttermilk and honey.
8. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.

MIX - GENTLY:
9. Using a wooden spoon or your hand, mix quickly and gently until just combined. The dough should be soft, shaggy, and slightly sticky.
10. DO NOT OVERMIX. Mix for no more than 30 seconds total. There should still be some floury bits visible.
11. The dough will look rough and uneven - this is correct for soda bread.

SHAPE AND SCORE:
12. Turn dough out onto a lightly floured surface. With floured hands, very gently pat into a round loaf about 7-8 inches in diameter and 2 inches high.
13. DO NOT KNEAD - just gently shape.
14. Place on prepared baking sheet.
15. Using a sharp knife or razor blade, cut a deep cross (about 3/4 inch deep) across the top of the loaf.
16. Dust generously with flour for rustic appearance.

BAKE:
17. Bake for 15 minutes at 425°F.
18. Reduce heat to 375°F and continue baking for 25-30 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
19. Internal temperature should reach 200°F.
20. If desired, brush with melted butter immediately after removing from oven for a softer crust.
21. Transfer to a wire rack and let cool for at least 15 minutes before slicing.