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Spelt Soda Bread

Yield 2 6-8" loaves

This spelt version is a bit more dense than last years version, which was made with a mixture of white and whole wheat flour. The coconut "buttermilk" ups the richness factor and makes up for the slightly more dense texture. I suggest using coconut milk no matter which flours you end up choosing for your loaves.

Again this year, these loaves are studded with dried currants and caraway seeds, a classic combo I will not alter, ever. Somethings just shouldn't be changed.

Happy Saint Patrick's Day!

Ingredients

Instructions

  1. Preheat oven to 350˚F with rack in middle.
  2. Line baking sheet with parchment paper.
  3. Stir coconut milk and vinegar together, and let stand until thickened, about 5 min.
  4. Whisk together spelt flour, salt, baking powder and baking soda in large bowl. Cut in olive oil using your hands until mixture resembles a coarse meal. Add bran, caraway seeds and currants and stir to distribute.
  5. Pour thickened coconut milk mixture into flour mixture and stir until dough just holds together but is still sticky. Divide dough in half. Turn half of dough onto lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf. Repeat with remaining dough.
  6. Dust loaves with flour and transfer to prepared sheet. Cut an X into the top of each loaf. Bake, rotating sheet halfway through, until they are golden brown, about 1 hour. Tester should come out clean. Enjoy!

Notes

Soda bread is best eaten the day its made, especially warm from the oven. I served it with maple citrus marmalade and homemade soy labneh. It was delicious!

Recipe by Fare Isle at https://fareisle.com/spelt-soda-bread-vegan/