Credit:
Diana Warrings | irmagreen.com
Diana says:
“Irish soda bread is rich in fibre and has some probiotics from the kefir, although they are not likely to survive the heat of the oven. Flour made from a whole grain is rich in minerals and vitamins, especially B-vitamins including folate, which we need for energy production and cell health among other things.”
Makes 1 loaf
Ingredients:
- 300g spelt flour
- 250ml Kefir or natural yoghurt
- 1 tsp sea salt
- 1 tsp turmeric
- 1 tsp bicarbonate of soda
Method:
- Preheat the oven to 200C.
- Place the flour, sea salt, bicarbonate soda and turmeric in a bowl and mix well.
- Now make a well in the centre of the flour mix, pour in the Kefir and start mixing the ingredients into a soft dough, using your hands or a fork. Wholegrain flours can be quite absorbent, so if the dough gets too dry, add some more Kefir. Just be careful, the dough should not get too wet or sticky either.
- Once you have a nicely textured dough, either tip on a floured surface and knead briefly or you can add a little flour to the bowl and knead the dough in the bowl.
- Place a sheet of baking paper on a baking tray, form the dough into a round loaf, flatten and place on the baking tray. Cut a cross into the top, sprinkle with a little flour and bake for 30 minutes, until the loaf sounds hollow when you tap on it.
- Once baked leave to cool on a wire rack.
Serve with ghee or your favourite bread spread.
