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RECIPE: BUTTERMILK-SOAKED RYE AND SPELT SODA BREAD

RECIPE: BUTTERMILK-SOAKED RYE AND SPELT SODA BREAD

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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

Other Buttermilk Starter

Buttermilk Starter

$17.99

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:

  1. 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.
  2. Preheat oven to 350°F.
  3. 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.
  4. Place on a greased cookie sheet and cut a 1/4-inch X into the top with a sharp knife.
  5. Bake 30-35 minutes, or until the loaf is golden-brown and has reached an internal temperature of 190°F.