Soda bread is popular in Ireland, where soft wheat grows much better than the gluten-heavy hard wheat. This soda bread is a simple combination of cultured milk, flour, salt, and soda. A little butter gives the bread added moistness. This recipe can be made with spelt only, but when cut with rye flour it produces a more interesting loaf.
30 minutes
180 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Buttermilk Starter
Buttermilk Starter
$12.99
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
INGREDIENTS:
- 1 cup rye flour
- 1-1/4 cups spelt flour
- 4 Tbsp. butter, cut into chunks
- 1 cup buttermilk
- 1 tsp. sea salt
- 1 tsp. baking soda
INSTRUCTIONS:
- Combine flours in a medium bowl. Cut in butter and drizzle in buttermilk, then mix until completely combined. Cover and place in a warm spot for 12-24 hours.
- Preheat oven to 350°F.
- Combine salt and baking soda in a small bowl. Sprinkle the mixture over the soaked dough and knead it in for several minutes. Add a bit of flour to keep the dough from sticking, if necessary. Knead until the salt and soda are mixed in and the dough can be formed into a ball.
- Place on a greased cookie sheet and cut a 1/4-inch X into the top with a sharp knife.
- Bake 30-35 minutes, or until the loaf is golden-brown and has reached an internal temperature of 190°F.
Cool completely before serving.
