Breads & Rolls

Irish Soda Spelt Bread

Posted by Tanja Serdar on

I came across this recipe on The Healthy Chef website and recently have made this bread a couple of times for my mum to help her maintain her energy as she undergoes chemotherapy.

I hope this conversion can somehow save you time in your kitchen whether you are caring for someone or simply caring for yourself.

The method is so simple, you don’t have to wait for it to rise and you might never think about store bought bread again.

If you have been wondering what wholemeal spelt is like it is similar to normal wholemeal wheat flour but with higher protein and a lower GI for sustained energy.

Makes: Aprox. 20 slices

Preparation: 5 minutes                                                                           Cooking time: 50 minutes

Ingredients:

  • 50 grams flax seeds
  • 500 grams wholemeal flour
  • 1 teaspoon ground Himalayan rock salt
  • 2 teaspoons bicarb soda
  • 510 grams soy milk, plus extra for brushing
  • 15 grams honey
  • 40 grams cold pressed macadamia oil
  • 1/2 a lemon
  • 4 tablespoons mixed seeds (sunflower, sesame, pumpkin)

Method

  1. Preheat oven to 180 C. (160 C fan forced)
  2. Mill flax seeds, 10 seconds – speed 10.
  3. Add flour, salt, bicarb soda and mix 5 seconds – speed 6.
  4. Empty into a large bowl.
  5. Without washing the TM bowl add soy milk, honey, macadamia oil to the bowl. Close the lid and put the measuring cup in place. Using spatula cut a cross in the lemon half and squeeze on top of the lid for the juices to run into the bowl, catching all the pips and discarding them.
  6. Mix for 5 seconds, speed 4.
  7. Pour over the dry ingredients all at once and mix through lightly with your fingers.  The dough should be sticky much like a scone dough. Don’t knead it too much, but just lightly enough for it to combine.
  8. Try and roll the dough in the bowl to form a ball as much as you can, flour a baking sheet or mat and place dough on top.
  9. Dip a knife into flour and cut a small cross over the top of the bread.
  10. Brush the top with a little extra milk then sprinkle with seeds.
  11. Bake for 40 minutes then reduce heat to 160 and bake for another 10-15 minutes until cooked through.

Tips

  • Let it rest for 30 minutes before baking if you overwork the dough.
  • Cool for at least 10 minutes before you eat.

 

Converted from: https://www.thehealthychef.com/2011/09/irish-soda-spelt-bread/

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