More bread recipes for you all. Yes this is a lot of what I’ve been creating in my kitchen at the moment, but I promise there is some more fun recipes not bread related coming up soon.
All of these start with the basic wholewheat recipe so click here to get it and then see below for the different additions you can make.
Almond, Rosemary & Honey Soda Bread with Rolled Spelt
This loaf made for a dense, heavier alternative but was nonetheless delicious. The rosemary is not too overpowering and the almonds and spelt give it some interesting texture. The benefit of this loaf is that I found it would slice nice and finely for those of you who like just a bit of bread or quite crispy toast. Serve with honey and butter, cottage cheese or even some honey with a slice of good sturdy English cheddar. Yum!
Use the base of the Wholewheat Irish Soda Bread recipe. Before adding in your liquids add the following to the dry mixture:
- 1/2 cup Rolled Spelt (oats could be used here as a substitute)
- 1/2 – 3/4 cup roughly chopped raw almonds
- approx 3 strands of rosemary, removing leaves from the stalks.
Add 1/2 cup of honey to the buttermilk and whisk lightly and then add to the dry mixture. Combine and bake as per the original recipe.
Dried Pear, Pecan and Maple Soda Bread
This loaf was a lighter mixture more true in texture to the orignal loaf. I was slightly disappointed with the maple syrup and found it got lost with the wholewheat so would probably try using Golden Syrup next time for a sweeter result.
To the original Irish Soda Bread Recipe add these ingredients to your dry mixture prior to adding the liquid:
- 1/2 cup diced dried pears
- approx 1/2 – 3/4 cup roughly chopped pecans
To your butter milk add 1/2 cup of maple syrup and combine well before adding to your dry ingredients. Combine and bake as per the original recipe.
I’m sure there will be more variations to come, but for now I hope you enjoy experimenting with this recipe and please feel free to share with us either on Facebook or here different flavour ideas you think would be worth giving a go.
Happy Baking & Happy Eating,