We’ve taken our traditional recipe for Irish soda bread and lightened it up by swapping some of the AP flour with spelt flour, and using yogourt instead of buttermilk.
Ингредиенты
- 1/3 cup (40 g) large spelt flakes or oats
- 2 cups (300 g) spelt flour
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1/4 cup (55 g) cold unsalted butter, diced
- 1 cup (250 ml) plain 2% yogurt
- 1/4 cup (60 ml) milk, plus more for brushing
Инструкция
- With the rack in the middle position, preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) pie dish and sprinkle the bottom with 2 tbsp of the spelt flakes.
- In a bowl, combine both flours, the brown sugar, baking powder, salt and baking soda. Add the butter and rub into the flour with your fingertips until it forms pea-sized pieces. Make a well at the centre. Pour in the yogurt and milk. Mix just until the dry ingredients are moistened.
- Turn the dough out onto a work surface. With your hands, knead the dough until smooth. Shape into a bread about 9 inches (23 cm) in diameter and place in the prepared pie dish. With the tip of a knife, cut a cross about ½ inch (1 cm) deep over the entire surface of the bread. Brush all over with milk and sprinkle with the remaining spelt flakes.
- Bake for 45 minutes or until a toothpick inserted in the centre of the bread comes out clean. Unmould. Let sit for 15 minutes on a wire rack before slicing. Spread with butter and serve alongside soup or stew.
