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Annapurna Kitchen
Bread dish, illustrative
Volume IVWesternBritish & Irish

Inspired by: Irish soda bread

  • All year

Spelt Soda Bread

Breads & Savoury BakesBread
Serves
10
Portion
1 slice (≈60 g)
Time
50 min
Texture
Soft crumb
Season
All year
Dosha
  • Vata
  • Pitta
  • Kapha

Vata–Pitta

Ingredients

What you need

Translate ingredients
Ingredients for 10 servings
DoneIngredientHousehold measureQuantity (10 servings)Café batch ×5
Spelt flour (wholegrain)3⅓ cups wholegrain spelt400 g2000 g
Baking powder / bicarbonate1½ tsp bicarbonate8 g40 g
Rock salt (sendha namak)1 tsp5 g25 g
Buttermilk (takra), thin1⅔ cups thick buttermilk400 ml2000 ml
Oats, rolled / steel-cut⅓ cup30 g150 g
Ghee (cow)2 tsp10 g50 g

Method

How to cook it

  1. Step 1: Mix flour, bicarbonate and salt; pour in buttermilk; mix to a soft, sticky dough.

  2. Step 2: Shape a round on a floured tray; cut a deep cross; sprinkle oats.

  3. Step 3: Bake at 200 °C (400 °F) 35–40 minutes until hollow-sounding.

  4. Step 4: Wrap in a cloth to keep the crust soft; serve warm with ghee.

Nutrition

Per serving, estimated

162kcal
Energy
6.7g
Protein
2.6g
Fat
30.4g
Carbohydrate
4.6g
Fibre
0.5g
Salt

Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

  • FromYeasted loaf
    →
    Tosoda bread

Appears in

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