It is hard not to love a good Irish soda bread. That, a cup of tea and a fine cheddar cheese. It sounds a bit odd as a combination but I remember having that when I lived in Ireland. Or an Irish soda bread with a gorgeous meat stew on a cold rainy day. I guess I am feeling a bit reminiscent today! I saw this recipe online and loved that it included spelt. Maybe you will like it too! It is easy and just lovely with hummous or toasted with jam. I love it!
Adapted from The Healthy Chef
500 g whole meal spelt flour
½ cup (50g) wheat germ (The original recipe called for flaxseed so you can substitute)
1 teaspoon sea salt
2 teaspoons baking soda (bicarb soda)
2 cups milk
1 tablespoon honey
(60 ml) ¼ cup olive oil
1 tablespoon lemon juice
4 tablespoons seeds (sunflower, sesame, pumpkin)
Grease and lightly flour a 9×13-inch baking pan. Set aside.
Preheat oven to 180 C. (160 C FAN FORCED)
Combine flour, wheat germ , salt and soda then mix through.
Combine honey, olive oil, lemon and milk.
Pour over the dry ingredients all at once and mix through lightly with your fingers. The dough should be lovely and moist much like a scone dough.
Pour the dough into the baking pan. Use a spatula to scrape the mixture out.
Brush the top with a little extra milk then sprinkle with sedes.
Bake for 40 minutes then reduce the heat to 160 and bake for another 10 – 15 minutes until cooked through and the crust is lovely and golden brown. If baking smaller loaves reduce the time to 30 – 40 minutes total. If you notice that the top is getting too brown, just place a sheet of foil over it. (Lightly cover it as if you were placing a sheet of paper over it.)
Just remember that this really rises!
You need to treat this bread much like a scone dough.
Don’t kneed it too much, but just lightly enough for it to combine.
Make sure all the dry ingredients are distributed evenly before adding wet.
Let it rest for 30 minutes before baking if you overwork the dough.
We had this with a bit of hummus and it was fantastic!