Kamut Spelt and Whole Wheat Soda Bread

We’ll have to start by making a very humble admission: until just a few days ago, we had never made soda bread….

It’s not that we lack an interest in this topic. We’ve had several attempts at making different types of yeast bread, and achieved various levels of success with those. And we’re all huge fans of good bread in this household, with Chef Gerald displaying this amazing ability of instantly turning from a sweet cuddly baby birdie into a ferocious creature perfectly capable of shredding any obstacles – inanimate or otherwise, human fingers included – that stand between him and a slice of bread.

And it’s not that we haven’t come across several enticing recipes for soda bread, either. It’s just that there never seem to be enough hours in the day and days in the week for all the interesting baking projects we’d like to undertake, and this one kept getting postponed…. Until suddenly, it all made sense – we needed some bread in a hurry, and Mummy was in desperate need of a fun project at the end of a day when frustration levels were becoming increasingly difficult to keep in check.

The principles of soda bread are very simple: aided by the heat during baking, the acid in the buttermilk reacts with the baking soda, helping the bread rise without the need for yeast or long waiting periods. This bread is excellent toasted or served with a warming soup or stew. Depending on what you intend to serve it with, there are many variations of ingredients you can try, both savoury and sweet. This time we wanted a relatively plain loaf, so the only experimental feature was combining three types of flour.

Following Chef Gerald’s diligent flour sampling process, we were able to proceed with the recipe.

Kamut, Spelt and Whole Wheat Soda Bread (adapted from EatingWell

140g kamut flour

140g wholemeal spelt flour

280 g whole wheat flour

540ml buttermilk, plus a little extra for brushing

1 tsp baking soda

Pinch of salt

Pre-heat oven to 220 degrees Celsius. Line a baking sheet with baking paper and sprinkle with a little flour.

Sift the flour and baking soda in a mixer bowl.

Make a well in the centre, then pour the buttermilk in the well.

Knead with the dough hook attachment of your mixer for a few moments, until the dough comes together in a ball.

Tip onto a lightly floured surface and, using floured hands as well, shape the dough into a round loaf, about 4 – 5 cm thick – bear in mind that this will rise a lot during baking. Transfer to the baking sheet.

Brush the top of the bread with buttermilk, then sprinkle with some more flour. Using a serrated knife, score the bread with a 2 – 3 cm deep cross, then prick each quadrant with a fork or the tip of a sharp knife.

Bake at 220 degrees for 20 minutes, then reduce the heat to 200 degrees Celsius and continue baking for another 30 – 35 minutes, or until it sounds hollow when tapped and a skewer inserted in the middle comes out clean.


10 comments on “Kamut Spelt and Whole Wheat Soda Bread

  1. Flour sampling by the chef pic is awesome! Healthy delicious bread 🙂

  2. I love those pictures of birdie :))) so cute.. 🙂 bread is nice too of course 🙂

  3. Your bird is so adorable. I just love homemade healthy bread 🙂

  4. Healthy and delicious – there’s no better combination! I need to buy some spelt flour – all these delicious bread recipes that call for spelt flour, yet I’ve never tried using it in my kitchen.

    P.S. Hi Birdie!

  5. […] This post was mentioned on Twitter by KAMUT Khorasan Wheat, Grains. Grains said: Kamut Spelt and Whole Wheat Soda Bread « Bistro Gerard http://bit.ly/dEw87T […]

  6. Your birdie is so adorable! I love the photos you always show us,their great. The bread sounds really good. It looks so rustic too, yum.

  7. I make a traditional Irish brown sodabread at least once a week because it is such an easy bread to knock together. I like your sophisticated spelt version – I’ve just made a run on the various flours in the healthfood store and have spelt to hand so will be making your version this week.

  8. I really like working with spelt flour, I love the taste and texture of the baked product. I’ve yet to try kamut flour and sadly don’t even know what it is! This soda bread looks really lovely. Jerry must’ve been pleased!

  9. You know, we used to make soda bread every morning when I was at Ballymaloe Cookery School. But then, we also had our own cows, and an amazing deep bowl of sour milk waiting for us to scoop into our flour in the morning. I don’t have a good source of buttermilk at the moment, and I need to get more diligent with letting the raw milk we buy (sort of, em, illegally) go sour so I can get back into practice again. Because they are, indeed, the most easy and rewarding of breads. Thanks for the reminder! Angela

  10. love the rustic look of your bread. i never tried kamut flour before, have to check it out.
    the bird is too cute.

    hope you’ll have a wonderful week

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