Spelt Soda Bread

I make lots of soup in the winter and so there is nothing like fresh bread to go with it. Spelt is a grain that is very low in gluten so people who are gluten intolerant can enjoy spelt. Spelt is much higher in protein than regular wheat, and is a good source of B complex vitamins. Spelt is a little sweet and nutty so it is delicious in bread. This recipe comes from a UK food blog called Yum Universe, it is worth checking out! You will notice that the recipe is in grams, measuring in grams is much more accurate than using cups. This recipe comes together really fast and has a gorgeous texture and of course tastes delicious! It is best the same day you make it but it also comes back nicely if you wrap it in foil and reheat in the oven for about 10 minutes. Enjoy!!

Ingredients

  • 500 grams, 18 oz wholemeal spelt flour
  • 1 rounded teaspoon sea salt
  • 2 rounded teaspoons baking soda
  • ½ -1 cup chopped walnuts
  • ½ cup (50g) ground flaxseeds or chia seeds
  • ½ -1 cup cranberries, or raisins or goji berries
  • 2 cups rice milk or other nut milk (or ½ milk ½ soda water)
  • 1 tablespoon date syrup or maple syrup
  • ¼ cup almond butter

Instructions

  1. Preheat oven to 180℃ (160℃ Fan) 360 ℉
  2. Sieve the flour, salt and baking soda into bowl. Add the walnuts, cranberries and ground flax seeds.
  3. Whisk together the date syrup, almond butter, milk, and soda water if using it.
  4. Pour the liquid ingredients over the dry ingredients and gently mix together. The dough should be lovely and moist much like a scone dough.
  5. Wet your hands with a little water and shape the dough into 1 large round loaf or 2 smaller loaves. Place the loaves onto a greased baking tray.
  6. Sprinkle the soda bread with a little flour. With a sharp knife cut a cross over the top of the bread.
  7. Bake for 20 minutes then reduce the heat to 160℃ (150℃ Fan) 320 F and bake for another 10 – 15 minutes until cooked through and the crust is golden brown. If baking smaller loaves reduce the time to 30 – 40 minutes total. The bread is cooked when it sounds hollow when tapped on the bottom.
  8. Cool the spelt soda bread for at least 10 minutes before slicing and savoring each delicious morsel.