This Sprouted Soda Bread is moist, moreish and packed full of flavour. Made with our sprouted wheat and spelt flours, it is easier to digest, lower in gluten and bursting with nutrients.
This recipe was kindly made by Limpet Baron of Tangerine Dream Café, Chelsea Physic Garden.
Makes 1 large loaf
500ml organic buttermilk, or organic live yoghurt. Or, use 450ml sour organic milk
1 tbsp clear raw organic honey
1 tbsp organic blackstrap molasses
1.5 tsp bicarb of soda
1 tsp finely ground sea salt
Pre-heat the oven to 200 c. Cover a baking sheet with a piece of baking parchment. Mix all of the dry ingredients together, then make a well in the centre for the honey, treacle and buttermilk. Work it all together with your hands until you have a loose, wet dough.
Dust your hands with flour and shape the dough into a round. Place in the centre of the parchment paper and score a deep X across the top with a sharp knife. Cook for around 45 mins, or until the bread sounds hollow when tapped on the base. Transfer to a wire rack and cover with a lightly damped cloth to cool.