Spelt Soda bread is so quick and easy to make. From deciding to make it to it being ready to eat is less than 30 minutes, theres no kneading or leaving to rise. It really is a case of a few ingredients in a bowl, dibble, dibble dosh, in the oven and voila you have it. I find Spelt flour so much easier to digest too, no tiredness or feeling bloated after eating it. If the Cranberries and Pumpkin seeds don't float your boat just leave them out, it's still awesome!
200g Wholegrain spelt flour.
40g Pumkin seeds.
40g Dried Cranberries.
Pinch of Himalayan Rock salt.
1 Teaspoon of Bicarbonate of Soda.
100 to 150 ml non dairy milk.
2 Teaspoons of fresh lemon or lime juice.
Mix the flour, salt, pimkinseeds, cranberries and Bicarbonate of soda together in a mixing bowl.
Add the lime or lemon juice to the milk and stir till it thickens and turns slightly lumpy. If necessary add a little more juice till this happens then pour into the flour mix. Mix together using a fork till a dough forms then work it in your hands for a few seconds till you've formed a ball. Put it on an oiled baking tray and using a floured spoon handle press down to form a cross on top that goes right down to the tin.
Pop into a hot oven, about 230 degrees C for 15 to 20 minutes until golden brown and when you tap the bottom, it sounds hollow.
Leave to cool on a wire rack for at least 30 minutes, then serve.
This bread will only keep the day its made, it will be hard the next day.
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