Monday, November 3, 2014
As the weather gets cooler my need for all things comfort kick in. I am enjoying my morning coffee with a hit of Bailey's and there is usually a muffin or homemade cookie to go along with it. I am using the crock pot several times a week and there is always freshly baked bread of some kind to go along with it.
Soda bread is basically a quick bread that reminds me of a giant biscuit. It's best served warm with butter and honey! You can jazz this recipe up by tossing in a handful of parmesan or sharp cheese into the mix or possible adding in your favorite herb. Stick with the original or mix it up..either way it's all good!
Spelt Soda Bread
600 grams/1lb 5 oz White Spelt or All-purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
14 floz Buttermilk
Preheat oven to 375 or 190 celsius. Line a large baking sheet with parchment paper or if you have one,pop a baking stone into the oven as you heat it up.
In a large bowl, combine the flour,baking soda, and salt..( if using cheese add it in now). Pour in the buttermilk and using a claw-like action,bring the flour and buttermilk together until everything is combined and forms a wet ball.
Turn out onto a floured surface and,using a tiny bit more flour,gently shape the dough into a round,then flatten slightly with your hands. Place your hand under the dough to give it support as you transfer it to your baking sheet. With a large knife,cut a cross into the bread which will allow it to expand as it bakes ( If baking on a stone, place the bread onto the stone,make the cut, and close the oven door).
Bake the bred for around 40-50 minutes,or until golden brown and hollow-sounding when tapped on the bottom. Allow to cool for 15 minutes or so before cutting into.
Serve with lots of butter and jam or honey or whatever you like!
Yield: One very large soda bread
Source: Bread On The Table: Baking Traditions for Today