This is a version of Irish Soda Bread – but low gluten and organic!
From start to finish 10 minutes putting ingredients together and 55 mins baking time – simple and quick!
The level of gluten that we are all consuming in our modern world is becoming alarmingly high. The implications are many – but the prime concern in natural medicine is that gluten can cause dysbiosis – leaky gut. As the term suggests the digestive tract allows microscopic particles to move out into the blood stream, because the wall of digestive has an impaired mucosal lining due to high gluten. The immune system which is present on the wall of the intestinal system tries to combat the presence of these particle to protect the body. But over time the body system is put under increasing pressure. Symptoms associated with gluten sensitivity include lowered iron count, bloating, constipation, diarrhea, eczema, acne, psoriasis, infertility, cramps, intestinal pains, and much more.
So here is a recipe for a lovely loaf of bread that is not only very tasty, but it is also low in gluten and what’s more has organic ingredients – Note that this loaf has no yeast, but is beautifully light in texture. The best part is it only takes 10 minutes to make and 55 minutes to bake. So within an hour you have a lovely loaf of bread. You can make a few and pop them in the freezer.
400g of white organic spelt flour – available at any health food shop
1 heaped teaspoon of bread soda
25 gms of organic butter – ordinary butter will do or if you are off dairy – a tablespoon of olive oil.
400ml of butter milk – if you are off dairy add the juice of half a lemon to almond, rice or goats milk and leave to stand for 15 minutes before adding to the mixture.
2 tablespoon of yogurt – again if you are off dairy add in goats yogurt or leave it out completely.
For a seeded loaf – add a mixture of seeds of your choice – in the picture we put in pumpkin and sesame seeds. Add the seeds after you have rubbed in the butter.
If you want to make a wholegrain spelt loaf, you will need wholegrain spelt flour and an extra 1/2 teaspoon of bread soda.
You can do the stages in a food processor if you wish – but not the seeded version.
Put the sifted flour into a mixing bowl and then add the butter and the bread soda. Rub in the flour and butter together and when fully mixed it should look a little like a crumble mix or bread crumbs.
Then add the buttermilk and yogurt and mix until well blended. If it feels a little wet at this stage – don’t worry. Wipe the inside of a 2lb baking tin with a buttered paper or use a small amount of olive oil to thinly coat the inside of the tin. Then sprinkle a small amount of flour in the tin and swirl it around to cover the inside of the tin. It will show you if you have missed any areas with the butter paper. Then pour the mixture into the baking tin and smooth it gently so that the mixture is level.
Bake in a pre-heated oven at 180c -gas mark 4 or 385F for 55 minutes. Check that the mixture is cooked before removing from the oven by inserting a knife into the middle of the loaf. – if it comes out clean the bread is cooked, if there is mixture on the knife the bread needs a little longer
When lovely and golden brown tip the loaf out onto a cooling tray and cover with a tea towel or muslin cloth. Be careful that the tea towel has no scent from washing powders or fabric softners: the towel helps the bread stay moist whilst cooling. Eat when cooled.