This Irish soda bread with spelt is super easy, no kneading, no messing around with yeast, no waiting for the rise. This bread is great in lunch boxes and pretty awesome with a bowl of steaming hot soup.
So this recipe has a little twist….spelt flour. Why I hear you shout are you messing with the great Irish soda bread? Well, spelt is a little bit special, for starters, it’s a whole grain which is great but it is also higher in protein and has higher amounts of vitamins and minerals than regular flour. Due to it’s lower gluten content and high fibre content it is easier to digest than common wheat flour.
How to make Irish Soda Bread with Spelt Flour
- Start with a hot oven, this will give you a nice crisp crust on the bread.
- Mix all the dry ingredients first. Then make a well in the middle of the dry ingredients.
- Add honey to the buttermilk then pour that into the well.
- This is the messy bit, with your hand in a claw shape, mix the buttermilk and flour together until it forms a ball of wet dough.
- Tip the dough onto a floured baking tray then shape it into a round.
- Using a sharp knife, scour a cross in the bread.
- Now trun the heat in the oven down and bake the bread.
Tips for Making the Best Irish Soda Bread with Spelt
- Make sure your oven is good and hot, and don’t forget to turn the heat down when you put it in the oven.
- Try not to overwork the dough, if you overwork it you may end up with tough bread.
- Buttermilk works best for this but if you can’t get your hands on it then full-fat milk will work too. If the milk is in the turn (going sour) even better.
- Wrap the bread in a slightly damp tea towel if you want a soft crust.
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Irish Soda Bread with Spelt
- 250 g spelt flour plus extra for dusting the baking tray
- 250 g plain flour
- 350 ml buttermilk
- 1 1/2 tsp bicarbonate of soda
- 1 level tbsp runny honey
- 1 tsp sea salt
- Turn down the heat in the oven to 180 degreesPlace your bread on the middle shelf and bake for approx 45minsTo check your bread is cooked take it out of the oven and carefully turn it upside down, give the base a knock, if it sounds hollow it’s done!
- Preheat the oven to 200C/392FLightly flour a baking tray.
- Add all the dry ingredients to a large mixing bowl. Mix well.
- Add the honey to the buttermilk and stir.
- Make a well in the middle of the flour mixture. Start adding the buttermilk mixture then stir with your hand until you have a wettish dough.Try not to handle it too much. If it feels too wet add some more flour likewise if it’s too dry add a little buttermilk or milk.
- Once you have the dough in a ball, tip in onto the baking tray and shape into a round. Flatten the dough slightly with your hands. Using a sharp knife cut a cross in the middle of the dough.
- Turn down the heat in the oven to 180 degrees. Place the bread on the middle shelf and bake for approx 45mins.To check your bread is cooked take it out of the oven and carefully turn it upside down, give the base a knock, if it sounds hollow it’s done!