Tuesday, February 22, 2011

Seeded Soda Bread (WF)

I love the ease of soda bread. No yeast so no rising time. I based it off this recipe.


I used the seeds I had on hand, but would love to try this with sunflower seeds as part of the mix. The original recipe suggests a combo of (2 1/2 tblsp EACH) sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds and flax seeds, with a more minor addition (1 tsp) of fennel seeds.

Here's what I did:

2 1/2 tblsp sesame seeds
4 tblsp flax seeds
1 tsp fennel seeds
3 3/4 cups spelt flour (with 1/4 cup possibly more)
2 tsp baking soda
1 tsp sea salt
1 3/4 cup butermilk

Preheat oven to 400 and place silpat (or parchment) on a baking sheet.

In a small bowl, mix seeds, put aside.

Mix flour, baking soda and salt in bowl of a stand mixer. Stir in all but 2 tblsp of the seeds. Add buttermilk and mix with a dough hook until dough just comes together. If it's a little sticky, a a bit more flour until it's workable.

Don't take too much time because you want the baking soda to do its work in the oven.

On a lightly floured surface, roll into a ball and transfer to the baking sheet. Cut a deep x in the top of the loaf, brush on a little extra buttermilk, and sprinkle remaining seeds on top.

Bake on the middle rack of your oven for 45 - 50 minutes or until golden brown and cooked through.

Cool on a wire rack.


Cupcake said...

Super healthy which is right up my alley! I'm going to make this, wonderful recipe.
(great blog!!!)

Cassandra and Nate said...

Just an FYI, Spelt is not wheat free and should be avoided by people with a wheat intolerance.

Jacy said...

Spelt is not wheat, though it is related to wheat. By my definition (and for my uses), it is wheat free because it's not traditional wheat.

It is, however, not GLUTEN free.

Some people with wheat intolerance can handle spelt, which is why *I* can eat it. If you can't eat spelt, then it's my advice to not make spelt bread.