Soda Bread with Honey, Wholewheat and Spelt Flour
Made from a combination of brown, white and spelt flours with a touch of honey, this soda bread is light and soft with a slight nutty hint to the flavour. A flavour powerful enough to notice but gentle enough not to overpower the delicate flavour of the Leek and Potato Soup I was serving it with.
This loaf can be prepared, cooked and on the table in 40 minutes. Delicious with fresh soup, it can also served simply with honey, jam or nut butters. Best eaten warm on the day it is made, it also toasts wonderfully, if you have any left the following day.
With roast almond butter 
With plum and ginger jam with bay 
Toasted with Welsh honey
How to make Soda Bread with Honey, Wholewheat and Spelt Flour
It uses only a few basic store cupboard ingredients and requires no yeast, just bicarbonate of soda (baking soda) as a raising agent. Simply add a combination of milk and vinegar to plain/all-purpose, wholewheat and spelt flours, salt, bicarbonate of soda and a little bit of honey. Mix together and cook. That’s it!
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Soda Bread with Honey, Wholewheat and Spelt Flour
Made from a combination of brown, white and spelt flours with a touch of honey, this soda bread is light and soft with a slight nutty hint to the flavour. A flavour powerful enough to notice but gentle enough not to overpower the delicate flavour of the Leek and Potato Soup I was serving it with.
Ingredients
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335ml milk
- 2 tablespoons white wine vinegar or lemon juice
- 200g plain/all-purpose flour
- 100g wholewheat brown flour
- 100g spelt flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 tablespoon honey
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
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Mix the milk and vinegar/lemon juice and set on one side
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Measure the flours, salt and bicarbonate of soda into a large mixing bowl.
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Add the honey to the milk and mix in thoroughly.
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Make a well in the centre of the flour mix and pour in the milk mix.
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Use a spoon or spatula to mix into the flour. It will be a sticky dough – do not overmix.
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Scatter flour over the workbench and tip the dough onto the flour. Flour your hands and shape the dough into a round shape. Transfer to your baking sheet.
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With the smooth surface on top, use a sharp knife to mark a cross in the top of the dough, about 1cm deep.
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Cook in the centre of a pre-heated oven for 30 -35 minutes. To test if the bread is cooked, tip it upside down and tap the base of the bread. If it sounds hollow and the crust is crispy, it is done. Take out of the oven and leave to cool on a cooling rack.
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Serving ideas:
· Warm or toasted with butter
· Fresh or toasted with preserves or honey
· Fresh or toasted with nut butters
· With cream cheese and smoked salmon
· With tomatoes and salad
· Fresh or toasted with hot soup
· With butter, mustard and smoked ham
· With scrambled egg and/or mashed avocado
Recipe Notes
Equipment:
- Measuring jug
- Reamer
- Mixing bowl
- Baking tray lined with baking parchment
- Spatula and sharp knife
