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Intolerant Soda Bread

This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast. The use of spelt and rye blends of plain and wholemeal go well to create good flavour and texture, addition of mixed seeds and flakes give the bread a more wholesome substance. The use of natural yojurt and milk iin the mix to replace buttermilk gives an improved depth of flavour.

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Makes one medium size loaf


100g white spelt flour (408)

100g wholemeal spelt flour (407)

100 g light rye flour (601)

100g dark rye flour (603)

1tsp bicarbonate of soda

1 tsp (7 g) salt

25 g butter

50 g mixed seeds (401)

50 g rye and barley flakes (porridge oats can be substituted )

250 g natural yojurt / 125 g whole milk = total liquid 375 g

Squirt of honey


Oven set @ 220 c with baking stone if possible, if not baking sheet lined with baking parchment.

1. Sift flours into bowl and include husk, add bicarbonate of soda and salt and mix together by hand.

2. Rub butter into flour mix to give crumb texture then add seed and flakes, mix well by hand.

3. In separate bowl combine the yoghurt and milk, add to flour mixture and add squirt of honey.

4. Work mixture together to give soft, slightly sticky dough, do not over work.

5. Remove from bowl to a lightly floured surface and shape into a flatish ball with relatively smooth surface.

6. Place on floured peel,baking stone or floured baking sheet.

7. With a large sharp kitchen knife cut a deep cross into the top, lightly dust loaf with flour.

8. Ensure oven temperature is 220 c, place loaf into oven and bake for 30/35 minutes till golden brown.

9. Check bake after 20/25 minutes to ensure even baking.

10. When baking complete remove from oven and cool on wire rack.

This soda bread will slice / cut well and is delicious toasted with lashings of butter for breakfast, or alternately chunky cut to mop up hearty home made soup.

Added by: Peter Dunning

Tags: Bread Soda Bread WheatIntolerance

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Not gluten-free

This recipe is not for gluten intolerants as both spelt and rye contain gluten. Barley as well.

Gingerbread 07 December 2019

Peter Dunning's soda bread

I tried to give it 5 stars, but it only let me give it 1 star. Moderator, can you fix it for me please?

Duncan Lochhead 31 August 2014

Peter Dunning's soda bread

Take it from me, this bread is absolutely delicious - there is sooo much flavour. I especially enjoyed the little crystals of crunchy salt hidden in there...

Duncan Lochhead 31 August 2014


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