Soda bread is an Irish origin bread, without kneading and yeast. A bread that is prepared in 5 minutes and stays soft for several days. The leavening of this bread occurs thanks to the reaction of bicarbonate with buttermilk, which I replaced with yogurt. Soda bread dates back to the 1800s and was cooked in a pan hanging over the hearth. Today there is an Association for the protection and promotion of the original soda bread, excluding eggs, raisins, and sugar from the ingredients. When white flour is used, it is called “Irish soda bread,” while “Brown bread” with a mix of whole wheat flour. The version I propose is based on all-purpose flour and semi-whole spelt flour.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz semi-whole spelt flour
- 7 oz all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups plain yogurt
Tools
- 1 Bowl
- 1 Spatula
- 1 Baking sheet
- 1 Fork
Steps
Preheat the oven to 450°F in static mode.
In a bowl, combine the flours with the salt and baking soda, and mix with a fork to combine.
Add the yogurt and mix quickly with a spatula.
Form a loaf without overworking it.
Place the bread on a baking sheet and make a cross-cut.
Bake for 30 minutes.
Remove from the oven and let cool on a cooling rack.
Tips
It keeps well in a bag for 3 days.
Spelt flour can be replaced with whole wheat flour or oat flour.
Bread Recipes
Country bread by Jeffrey Hamelman
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
