This bread is gorgeous straight out of the oven …
Rustic Spelt Soda Bread!
I am a huge bread fan, but have had to slow down on it a bit. I’m being
really good a bit better and have found that using spelt flour satisfies my carb cravings without sacrificing flavor.
As with soda breads, this recipe is so ridiculously easy to make. There’s no yeast or waiting around for the dough to proof; just slap it together, forming it into a small round loaf, bake that baby … then poof, you’ve got yourself a genuine loaf of Rustic Spelt Soda Bread. Nice!
I have two favorite ways to enjoy this bread, and as far as I’m concerned there is no other way. 😉
- Sliced and fresh out of the oven with a bit of sweet cream butter.
- Sliced and fresh out of the toaster with a bit of sweet cream butter.
Basically I like it hot, with sweet cream butter and sometimes I might even spread a
little lot of raspberry preserves or apple butter over the top and enjoy it with a cup of hot tea or coffee. Those are brilliant days.
This soda bread can be made plain, without the nuts, or with a healthy dose of mixed nuts and fruit or just nuts. I’ve shown it added with the addition of mixed nuts and a cranberry mixture, depending on my mood, sometimes I just add in a mix of raisins with whichever kind of nuts or seeds I have on hand. It’s all good to me!
A hearty and dense Spelt Soda Bread, perfect as a snack or with breakfast, hot out of the oven or toasted to be nice and crunchy.
- 2 1/2 cups Spelt Flour, sifted plus a little extra for kneading and dusting
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 1/2 Tbls Light Soft Brown Sugar
- 1 cup plus 1 Tbls Buttermilk
- 1/2 cup Mixed Nuts with Fruit, your choice (I used mixed nuts with cranberries)
- 2 Tbls Roasted Pumpkin Seeds
- 2 Tbls Roasted Sunflower Seeds
- Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly dust with Spelt flour.
- In a large bowl, add the sifted Spelt Flour, Salt, Baking Soda and Sugar mixing until well incorporated.
- Gently fold in the Mixed Nuts, Fruits and Seeds (of choice, should all total about 1 cup).
- Make a well in the center and add in the Buttermilk, bringing it all together with a fork or spoon until dough forms.
- On a parchment lined counter, dust with flour and turn out the dough, kneading and lightly dusting as needed, until well incorporated.
- Form dough into a 6 - 8 inch round loaf and place on the pre-lined baking sheet.
- Bake in preheated 425°F oven for 10 minutes.
- Turn heat down to 400°F and continue to bake for 20 - 25 minutes or until the base of the bread sounds hollow when tapped.
- Cool on a wire rack, slice and enjoy.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.