Wholemeal Spelt Flour Soda Bread Recipe

12 Dec

Spelt Flour Soda Bread

First of all I am sorry for my lack of posts recently. It’s not that I don’t have anything to share with you it’s that I haven’t had the time. I have been busy writing, testing and perfecting recipes for my cookery workshops. I have one this Saturday which is a Festive Vegetarian Middle Eastern Menu, some of the recipes from which I will share with you soon.

Spelt Flour Soda Bread

We have also just finalised the timetable of workshops for the first three months of 2013. As well as my Vegetarian Mezze Course (the next one being on Sun. 20th Jan 10-2 pm) and my  Healthy Baking Workshop savoury and sweet (the next one is on Sun 3rd Feb 10-2pm), I have also introduced two new ones.

The first new workshop is the second in the series of Healthy Baking courses; Healthy Baking with Chocolate . The first of which is being held on Sat. 2nd March 5 – 9pm.

Splel Flour Soda Bread

The second new workshop I have introduced is called Soups of the World. The first one is on Sat. 26th Jan 5 – 9pm. After all the Christmas excess everyone’s thoughts turn towards lighter and healthier food (and bodies!)

Soups are one of my favourite things to make and eat especially in winter. In this workshop you will learn how to make your own veg stock then we embark on a culinary journey through Thailand, Turkey, Italy & France taking some of the most exciting flavour combinations in the world and converting them into delicious soups, some classics and some more unusual.

Thai Squash Wonton Soup

an aromatic Thai style broth with floating delicate wontons filled with sweet roasted squash, herbs & spices

Turkish Ezogelin Corbasi

a hearty red lentil soup with rice & bulgur flavoured with fresh mint and sumac (with a tragic love story behind it)

Italian Winter Minestrone

the classic “big one” a rustic bowl of goodness topped with a delicious homemade basil pesto

French Onion Soup

deep, dark & sweet caramelised onions with a touch of sherry topped with toasted melting Gruyère croutons

Wholemeal Spelt Flour Soda Bread

So what do you need to go with all those soups? Bread of course.

Some of you who have been following this blog for a while may already know about my irrational fear of yeast. I can’t make it work properly, ever. Whether it is my well-known impatience, hot hands or even the altitude (We live up a mountain and apparently that can affect the “rise”) I don’t know. And I don’t care anymore because I have found the “get out” that is this soda bread.

Made with soda (obvs) instead of yeast, you have no waiting, no kneading and no disappointment. It’s just dry ingredients, wet ingredients, mix and bake. Hooray.

Wholemeal Spelt Flour Soda Bread

Wholemeal Spelt Flour Soda Bread Recipe

Makes 1 small loaf, vegan, wheat-free. Adapted from The Healthy Chef

  • 250 g wholemeal spelt flour
  • 25 g (4 Tbsp) flax meal (ground flax seeds) if not add 25 g more flour
  • 1/2 tsp salt
  • 1 tsp bicarbonate soda (or baking soda)
  • 220 ml (1 cup) oat milk (or soy/rice/almond)
  • 1/2 Tbsp honey (or molasses/miel de cana/agave syrup)
  • 2 Tbsp extra virgin olive oil
  • 1/2 Tbsp lemon juice
  • sunflower seeds/flax seeds/sesame seeds for topping
Preheat the oven to 180C and line a baking tray with baking paper.
Mix the flour, flaxmeal, salt and soda in one bowl. In another bowl, whisk the honey, olive oil, lemon juice and milk until well combined.
Pour the wet ingredients over the dry and mix it all together with your fingers or a whisk. It should be quite sticky like a scone dough. Bring it together and tip it out onto a floured surface and form into a round or oval loaf shape.
Transfer to the lined baking sheet, cut a small cross in the top of the bread with a sharp knife, brush with a little extra milk and scatter over your seeds.
Bake for about 25 minutes then lower the heat to 160C and bake for another 10-15 minutes until browned and cooked.
Cool for at least 10 minutes. It slices better if it is completely cool.
Spelt Soda Bread
This is a lovely, soft and quite crumbly nutty bread that is also gorgeous toasted. If you want to try a fruitier version which is brilliant for breakfast try my Flax Seed Raisin & Date Breakfast Loaf too.

18 Responses to “Wholemeal Spelt Flour Soda Bread Recipe”

  1. The Travelling Chopsticks December 12, 2012 at 8:28 pm #

    I also live at high altitude here in Mexico City – so am also terrified of anything baking related! However, I think I have to give this a go it looks delicious! Maybe for Christmas 🙂

  2. margaret21 December 12, 2012 at 11:07 pm #

    Does it share the usual soda bread problem of going stale very quickly? I guess the molasses might help with this?

    • Natalie Ward December 12, 2012 at 11:28 pm #

      I haven’t had that problem with it no. I wrap it in greaseproof and a tea towel. With the flax seed breakfast loaf I slice it then freeze the slices wrapped in cling film separately. I then toast each piece when I need it from frozen.

      • margaret21 December 13, 2012 at 6:11 pm #

        Thanks for the tip!

  3. Rufus' Food and Spirits Guide December 13, 2012 at 1:49 am #

    Those workshops sound great. We’ll be there in spirit. This bread looks so thick and rich, reminds me of what we ate in the UK.

  4. musingmar December 13, 2012 at 5:34 am #

    I’ve never tried spelt flour, and this bread looks like a delicious way to start. I wish I were close enough to try one of your workshops; they sound marvellous!

    • tony ward December 13, 2012 at 8:38 am #

      Hija, this is gorgeous and (like you) I have a thing with yeast.maybe its a genetic makeup thing ? I think with all your busy ness we shall call you Natella! Derived from Nigella not the spread !! lolxx

  5. kellie@foodtoglow December 13, 2012 at 12:11 pm #

    I live at sea level and still prefer to make soda bread over yeasted (laziness and impatience in my case). This looks fabby. And your workshops sound so interesting – I have never seen a soup one ever. I only wish I could come over and attend. Lucky people who do. Hope your festive time is more relaxed

  6. Three Well Beings December 14, 2012 at 8:03 am #

    I do miss your regular posts, Natalie, but I’m sure you’re very busy with your workshops. I clicked over, but since I don’t speak Spanish… 🙂 Maybe someday the technology will be in place to attach a video cam to your classes! Meanwhile, this is great soda bread recipe. I do enjoy making a new bread!

  7. Tammy December 15, 2012 at 5:00 pm #

    I am still trying to figure a way to attend one of your lovely workshops. Someone who takes the time to test and revisit and test again is a true professional.

  8. Barcelona-Restaurants.com December 16, 2012 at 1:01 pm #

    Tried this at home and best soda bread I ever made. Great, keep the recipes coming!

  9. peasepudding December 16, 2012 at 10:46 pm #

    Beautiful bread. Hope your workshop went well?

  10. Ann July 28, 2013 at 5:42 am #

    Can this be baked in loaf pan instead of baking sheet?

    • Natalie Ward August 1, 2013 at 11:29 am #

      Yes no problem, you may have to adjust cooking times though if in a deep pan

      • Daniella August 22, 2014 at 11:52 am #

        How much longer would you have to bake it for, if baked in a baking pan?

  11. Daniella August 22, 2014 at 12:20 pm #

    How long does it last at room temperature? Can i be kept in the fridge? If so, for how long?


  1. Några idéer och lite inspiration för mellandagarna | I gott sällskap - December 20, 2012

    […] på Cook Eat Live Vegetarian kan du hitta ett recept på ett snabbt och ganska nyttigt bröd som nog skulle bli gott med nötter […]

  2. Wholemeal spelt soda bread | Anika's recipes - August 27, 2013

    […] I owe eternal gratitude to Natalie Ward who posted this recipe up on her blog. […]

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