Two things come to mind when winter starts to settle in. Soup, and ofcourse, BREAD.
I'm not one to eat a lot of bread, and if i do i always opt for one packed with grains, wholemeal flour and/or Spelt.
Spelt is a wonderfully nutritious whole-grain with a deep nutty flavour & doesn't seem to cause sensitivities in many people who are intolerant of wheat, so if you suffer from bloating and nasty digestive discomfort - spelt is a positive solution for your tummy.
:)
This recipe was inspired by 101 Cookbooks Soda Bread Recipe.
I decided to make mine vegan friendly by modifying a few ingredients. I used half part almond milk and half part water to bind the ingredients. It's packed with flaxseeds, seasmeme seeds, pumpkin seeds, sunflower seeds, fennel seeds and chai seeds.
Wholesome, quick, easy & absolutely delicious, this bread is the perfect condiment dipped into a hearty soup and oh so scrumptious with a generous smear of Vegemite.
- Happy Baking -
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Six-seed soda Bread Recipe
Ingredients
1 teaspoon fennel seeds
1 3/4 cup organic spelt flour
2 cups organic unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
1 cup organic almond milk
3/4 cup filtered water
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Preheat your oven to 400F / 205C and place a rack in the center of the oven.
Organize a tray with baking paper and lightly flour the surface.
In a small bowl combine all the seeds and set aside.
Sift the flours, baking soda, and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the almond milk & fiiltered water, and stir until the dough just comes together. If your dough is looking a little dry, don't hesitate to add an extra splash of almond milk. Lightly flour a clean surface on your bench and place the dough into the surface gently kneading it until it feels loose, work quickly (around a minute) as you need to get it in the oven whilst the baking soda is working.
Place the dough on your lightly floured baking sheet and with a serrated knife mark it with a deep cross across the top, cutting two-thirds of the way through the loaf. Brush with almond milk and sprinkle with the remaining seeds make sure you really stuff the cracks!
Bake for 35 - 40 minutes, or until the bread is golden crusted on top and bottom . Cool on a wire rack.
Makes a single loaf.
Prep time: 10 min - Cook time: 40 min
Organize a tray with baking paper and lightly flour the surface.
In a small bowl combine all the seeds and set aside.
Sift the flours, baking soda, and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the almond milk & fiiltered water, and stir until the dough just comes together. If your dough is looking a little dry, don't hesitate to add an extra splash of almond milk. Lightly flour a clean surface on your bench and place the dough into the surface gently kneading it until it feels loose, work quickly (around a minute) as you need to get it in the oven whilst the baking soda is working.
Place the dough on your lightly floured baking sheet and with a serrated knife mark it with a deep cross across the top, cutting two-thirds of the way through the loaf. Brush with almond milk and sprinkle with the remaining seeds make sure you really stuff the cracks!
Bake for 35 - 40 minutes, or until the bread is golden crusted on top and bottom . Cool on a wire rack.
Makes a single loaf.
Prep time: 10 min - Cook time: 40 min
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Feel free to experiment with different seeds and flour. Be inspired!
Create & Bake.
Feel free to experiment with different seeds and flour. Be inspired!
Create & Bake.
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xOx
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