Quick and Easy Soda bread with a great texture and no overpowering baking soda taste. from ingredients to bread in less than an hour. Tastes best the when it is still a little warm, great with salted butter or jam.
- 500 g spelt flour (17.6 oz)
- 100 ml thick yogurt (I used sheep yogurt / 0.42 cups)*
- 300 ml milk of choice (I used goats milk / 1.27 cups)*
- 1– 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar (optional)*
- 1 egg for egg wash (optional)
- Preheat the oven to 200 °C (392 °F).
- Mix the dry ingredients together in a bowl (spelt flour, salt and baking soda), set aside.
- Next, in a large measuring cup, first measure out the yogurt, then add the milk followed by the apple cider vinegar (optional), stir to combine the yogurt and the milk.
- Add the wet ingredients to the bowl with the dry ingredients and stir until the dough starts to come together. Get your hands in there a kneed it briefly until you get one ball of dough.
- Place the ball of dough onto a baking tray lined with grease proof parchment paper. Flatten it out with your hands until you get a thick disc (I wet my hands before I do this, it makes it easier and gives the finished bread a more smooth surface). Then wet a big sharp knife and cut a cross into the disc, it is important that you cut relatively deep into the dough, as this helps the dough rise in the oven. Make a cut that is about 2/3 deep, wet the knife between each cut. I like to make 4 cuts in total in my bread, making it look a bit like a wheel. Don’t worry too much about the bread being perfectly round.
- I gave mine a quick egg wash, to give it that golden finish. But is totally optional.
- Place the bread in the middle of the oven and bake for about 30 min.
- Once golden on top, and sounding hollow when you tap on the bottom of the bread, the bread is done. Remove from the oven, and let it cool down on a wire rack. The bread is best when it is still a bit warm to the touch and goes great with salted butter or jam.
- If you haven’t found any store bought yogurt that you tolerate, try making your own using Histamine Friendly Probiotics.
- I used a very thick yogurt, if the yogurt you use is on the thinner side, you might need to add less liquid.
- It is also possible to replace the yogurt and milk with buttermilk. In that case though you need less liquid (300-350 ml). Plant based alternatives are of course also an option.
- The apple cider vinegar is optional in this recipe. I find that it help the bread rise just that extra bit.
- Note: You need to have one source of acid in the recipe, in order for the bread to rise properly. The bread rises due to a chemical reaction between the baking soda and the acid.