Milk + Honey Soda Bread
By Teresa Cutter
What's great about it
This is my traditional Irish Soda Bread recipe from my cookbook Earth To Table, and it's so nourishing and versatile. It has a subtle sweetness and density that goes with just about anything sweet or savoury, so is particularly delicious paired with soups or even just a spread of butter.
What makes this bread so special is the unique ingredients. Wholemeal Spelt can be found in just about any supermarket or health food store, and has a higher amino acid profile than regular wheat flours. It's also higher in fibre with a low GI for sustained energy. The addition of bicarb soda allows the bread to rise, while it also assists to alkalise the body and gives this bread a spectacular flavour.
240 g (8 oz) wholemeal spelt flour or kamut flour
1/2 teaspoon sea salt
1 teaspoon baking soda (bicarb soda)
90 g (3 oz) rolled oats
80 ml (1/3 cup or 2 1/2 fl oz) extra virgin olive oil or avocado oil
1 tablespoon raw honey
1 tablespoon lemon juice
1 cup almond milk or oat milk
PREHEAT your oven to 180°C. (fan forced)
COMBINE olive oil, honey, lemon juice and milk.
COMBINE spelt flour, salt and baking soda into a separate bowl, then add to the wet ingredients and mix lightly to form a wet dough. It's more of a batter-like consistency
LIGHTLY BUTTER a small cast iron pan with good amounts of butter, then dust with half of the oats to coat the base of the pan.
SPOON the dough into the pan and sprinkle with the rest of the oats.
BAKE the bread for 35-45 minutes or until cooked through and the crust is golden brown.
COOL SLIGHTLY and enjoy warm or at room temperature.
Notes and Inspiration
Spread with hummus, spinach, roasted veggies and salsa verde.
Spread with almond butter and top with banana a little honey.
Delicious spread with avocado and served with roasted pumpkin soup or ribollita.