Super autumnal seeded spelt soda bread recipe
A comforting loaf that's the perfect accompaniment to your favourite cold weather soup
Bread. Need we say more?
As the winter months draw in, we're in need of some more comforting carby goodness to keep us warm (not that it stopped in the summer, but moving on...), and this seeded spelt soda bread is the answer. Wholesome and full of the seasonal goodness of pumpkin seeds (not quite pumpkin spice, but healthier, and tastier), this bread is as delicious as it is SUPER easy.
The Tefal Ingenio makes this a fuss-free bake. No peeling dough off your sideboards a week later, no scrubbing flour out of your eyebrows. All you need is a mixing bowl, and everything else is done in the same trusty non-stick 18cm pan; You can even use the removable handle to take the loaf in and out of the oven. See, stress free!
- 300g wholemeal Spelt Flour
- A big pinch of salt
- 2 tsp bicarbonate of soda
- 284ml carton of buttermilk
- 50g pumpkin seeds
- 50g sunflower seeds
- Flour for dusting
- Preheat the oven to 230°C/Fan 210°C/Gas 8. Oil and lightly flour an 18cm Ingenio saucepan. Weigh the dry ingredients into the bowl and stir together.
- Add the buttermilk and, using a spatula, mix the ingredients together, checking there are no dry bits at the bottom. (Don’t worry if the dough seems quite wet, the bran in the wholemeal flour will carry on absorbing the buttermilk.)
- The moment all the ingredients have mixed, bring the sticky dough together with your hand to shape into a ball and place directly into the floured saucepan.
- Pat down gently and place into the preheated oven. Bake for 20 minutes, then reduce the oven temperature to 210°C/190°C fan/Gas 6 and continue to bake for another 15 minutes until the soda bread has a golden crust.
- Using the Ingenio handle remove the pan from the oven. Turn the bread out onto a cooling rack and tap the bottom of the bread, it should sound hollow. This means it’s fully baked. Allow to cool fully before slicing.