Soda bread is so under-rated. It’s fantastically tasty and easy to make bread. I’ve created this Spelt Irish soda bread as an almost gluten free option, as spelt is naturally low in gluten. It is a great homemade bread for toasting or just slathering in butter. It makes a breakfast, brunch, snack or lunch a bit more fun as it is packed with delicious plump Whiskey soaked sultanas. Try to use Irish Whiskey to really get into the spirit!
I married a Kelly, so my husband and children have some Irish blood in them. This Irish soda bread is my nod to St Patricks Day.
Light and moist, slightly sweet, with a crunchy crust. My daughter loved it so much she practically begged me to bake bread for her even when she moved out. I’m sure this loaf will be part of our regular visits.
The juicy sultanas give a sweet boozy burst of flavour. A brilliant addition for St Patricks day. Substitute with orange juice if you want to be alcohol free.
Still slightly warm you can eat this ‘naked’, but add a bit of butter if you fancy.
This Spelt Irish Soda bread is also fantastic toasted with a scrape of butter and marmalade.
But for now, slightly melting butter on warm soft bread will definitely do.
How to make this Spelt Irish soda bread with Irish Whiskey soaked sultanas
- 75g sultanas
- Irish whiskey
- 170g wholemeal spelt flour
- 2 rounded tsp of baking powder
- 170g white spelt flour
- ½ tsp salt
- 2tsp sugar (I used coconut sugar)
- ½ tsp bicarbonate of soda
- 290g buttermilk
Preheat the oven to 200ºC.
Place some parchment paper on an oven tray.
The first thing to do is to place your sultanas into a bowl and pour in just enough Irish whiskey to cover them. Let them plump up for at least a few hours but overnight if you can.
Add the baking powder into the wholemeal spelt flour and stir through thoroughly.
Sieve both flours into a large bowl along with the salt, coconut sugar and bicarb. Stir these ingredients together thoroughly.
Add in the sultanas and stir through.
Make a well in the middle of the dry ingredients and pour in the buttermilk.
Using a fork mix it all together to make a sticky dough.
Tip onto a floured surface and knead for just a minute or two.
Tip onto the prepared oven tray. Wash and dry your hands then flour them. Gently pat the dough into a rounded shape.
Deeply scour the dough with a cross.
Mind the dog.
Bake for about 30 minutes. The loaf should sound hollow when the base is tapped. Cool on a wire rack.
‘Top of the morning to you’ and happy St Patrick’s day!