We always like to share with you quick, simple, versatile and satisfying recipes and this soda bread recipe is no different.
You can make this recipe as it is or you can make it extra savoury by adding in some herbs, spices, caramelized onions, and cheese or sweet by adding some raisins, cinnamon, ginger, banana chunks or chocolate chips.
You can even use different flours. Throw in what you like, just make sure it’s high quality ingredients (organic ideally) and remember to share it!
This recipe is especially good for those who have an intolerance to yeast.
Prep to plate: 1 hour
- 250g Organic wholemeal flour
- 150g Organic white spelt flour
- 2 x free range egg whites (whisked)
- 300g Yeo Valley Organic Natural Yoghurt
- 1 teaspoon bicarbonate of soda
- Baking parchment
Pre-heat the oven to 190
Place a sheet of parchment onto a medium baking tray and sprinkle with flour
Sieve both flours into a large mixing bowl (throw in the whole grain too)
Sieve the bicarbonate of soda onto the flours
In a measuring jug, separate the yolk from the white (save yolks for later or discard) whisk up the egg whites, add in the 300g yoghurt and stir to combine
Pour the wet mixture into the flours and with a non stick spoon, stir to combine
Once the dough starts to come together, flour your hands and bring together into a ball
Place on the floured baking tray, dust a little flour over the top and cut a shallow cross in the top with a sharp knife
Place in the oven and cook for 45 to 50 minutes
It’s ready when golden and when you tap the bottom it sounds hollow
Place on a wire rack to cool and serve warm with a spread of Irish Kerrygold real butter
Keeps for up to 3 days.
Spelt is an ancient grain eaten by our ancestors. Although it is wheat free it still comes from the cereal family. Spelt doesn’t have quite as many calories as wheat but is also lower in fibre. The bonus is it’s higher in protein, and when you add in the egg whites and yoghurt it ups the protein content of the bread even more.