Irish Soda Spelt Bread Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Steps:

• Preheat oven to 180 C. (160 C FAN FORCED) Combine flour, flaxseed, salt and soda then mix through. Combine honey, olive oil, lemon and milk. Pour over the dry ingredients all at once and mix through lightly with your fingers. The dough should be lovely and moist much like a scone dough. Place dough onto a lightly floured board and form into 1 large loaf or 2 smaller round loaves. Place onto a baking sheet lined with baking paper. Cut a small cross over the top of the bread. Brush the top with a little extra milk then spinkle with seeds. Bake for 40 minutes then reduce the heat to 160 and bake for another 10 - 15 minutes until cooked through and the crust is lovely and golden brown. If baking smaller loaves reduce the time to 30 - 40 minutes total. Cool for at least 10 minutes before you eat. Makes 24 delicate slices You need to treat this bread much like a scone dough. Don't kneed it too much, but just lightly enough for it to combine. Make sure all the dry ing is distributed evenly before adding wet. Make sure you add the bicarb? Let it rest for 30 miinutes before baking if you overwork the dough.

Steps:

• Preheat oven to 220°C / 425°F.
• Sift and mix together the dry ingredients.
• Add the milk and mix to a soft dough.
• Shape the dough into a ball and place on an oiled baking tray.
• Cut a 2.5cm (1 inch) cross onto the top of the dough. This will allow the bread to be broken easily after baking.
• Cover the loaf with a deep cake tin.
• Bake for 35 minutes.
• Cool on a wire rack and eat either warm or while the bread is still fresh.