0   0
5   35
4   47
9   36
18   46
8   41
20   59
4   22
1   14
2   33

Wheat Free Spelt Soda Bread

This bread is fabulous and an easy loaf to make with no proofing and waiting around. This is wheat free, but to be clear, NOT gluten free! I do love spelt and has such a wonderful nutty flavour. Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc, and niacin (vitamin B-3)

89713B9C-3AE2-48E3-9D80-EBC6A71FBBAC

Spelt Soda Bread

This bread is a fabulous easy loaf to make with no proofing and waiting around. This is wheat free, but to be clear, Not gluten free! I do love spelt and has such a wonderful nutty flavour. Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc, and niacin (vitamin B-3).
Prep Time15 mins
Cook Time30 mins
Course: Breads, Side Dish
Cuisine: British
Keyword: non proof spelt bread, spelt bread, wheat free bread, wheat free soda bread, wheat free spelt bread, wheat free spelt soda bread
Servings: 4
Calories: 1kcal

Equipment

  • Baking Tray or Baking Stone
  • Large boel for mixing
  • Scales

Ingredients

  • 300 g Spelt Wholemeal flour
  • 1 big pinch of salt
  • 2 tsp baking powder
  • 230 ml Buttermilk

Instructions

  • So the secret here is to get your oven to temperature here to a scorching 230 degrees and your baking tray pre-heated so it is hot.  (or your baking stone if you are using one) So heat and timing is the key here. Once your oven is to temperature with your tray in it so it's super hot then you can begin.  Once your baking powder and buttermilk mix the magic happens and there is on a short window to get cooking o don't delay!!
  • Mix your dry ingredients together in a bowl incorporating the baking powder and salt through the flour. Then add the buttermilk. Then mix this together to form a dough (maybe easier with your hands). You don't need to knead the dough like normal bread, just knead to make sure the ingredients are incorporated and shape it into a ball. Take a knife and slice a cross through the top then pick it up, carefully take your tray out and put your loaf on and back in that oven and bake for 15 mins.
  • When the loaf is cooked through, tap it on the bottom and it should sound hollow. Put it on the cooling rack. Try to wait for it to cool before cutting as this will make it too doughy. You should have a gorgeous dense nutty wholesome loaf great with soup, cheese, butter etc.  

Notes

I hope you have enjoyed this recipe and if you have made this i would love to know your feedback!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.