Walnut & Stilton Soda Bread

Walnut & Stilton Soda Bread

MAKES: 900g/2lb loaf
COOKING TIME: 40 minutes

Indulge in the rich, savoury flavours of our Stilton and Walnut Sofa Bread, perfect for gourmet gatherings or a luxurious treat at home. This artisanal bread combines the bold taste of Stilton cheese with the earthy crunch of walnuts, creating a unique and mouthwatering loaf that’s sure to impress.


  • A little oil, for greasing
  • 200g/7oz/1 2/3 cups Sharpham Park Organic Walnuts
  • 100g/3½oz/ 1/3 cup clear honey
  • 300ml/10.1oz/1 cup buttermilk
  • 500g/1lb 2oz/4 cups wholegrain spelt flour
  • 1 tsp bicarbonate of soda
  • 1½ tsp salt
  • 150g/5½oz Stilton cheese, diced


Preheat the oven to 200°C/400°F/Gas 6 and lightly oil a baking sheet. 

Put half the walnuts into a food processor and whiz until finely ground or crush using a mortar and pestle. Using your hands, break the other pile of walnuts into large, rough chunks. 

Put the honey in a small heatproof bowl set over a saucepan of gently simmering water to help loosen it. Add the buttermilk.

Put the flour, bicarbonate of soda, salt and all the walnuts in a large bowl, stir to combine, then make a well in the centre. Add the honey and buttermilk mixture and mix together, using a wooden spoon, to a soft dough. Add the cubes of Stilton and stir to combine again. Don't over mix or the bread will be tough. 

Turn the dough out onto a lightly floured work surface, shape it into a round loaf and put on the prepared baking sheet. Slice a deep cross into the top of the bread, cutting almost right the way through to the baking sheet.

Bake for 30-40 minutes until well risen and golden brown. Transfer to a wire rack to cool. 

Did you make this walnut recipe? Tag us on instagram so we can see your culinary creations! @sharphampark

Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London. 
Hardback £16.99
Commissioned photography by Lara Holmes & Neil White

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