Hearty, rustic, and wonderfully simple, this Sprouted Soda Bread is the kind of bread that brings you back to the basics. Made with sprouted sifted wheat flour, it has a mild sweetness and nutty depth, with a signature tender crumb and crisp, golden crust.
This bread uses just 4 ingredients and is leavened with baking soda, meaning it comes together very quickly and doesn’t need any rising time, making it perfect for both everyday baking and last-minute needs. It is just as good served alongside soups and stews as it is with a generous spread of butter and honey.
tips for making sprouted soda bread
The dough will be very sticky, it does not need to come together into a ball or be kneaded like regular bread dough.
This can also be baked in a dutch oven or cast iron pan
ingredient tips and substitutions
Sprouted Sifted Wheat Flour: this can also be made with sprouted sifted red fife or spelt flour.
Buttermilk: to make your own buttermilk, measure 2 tbsp of lemon juice or vinegar into a 2 cup measure, then fill the rest with any milk or milk alternative (oat, almond, soy etc.)
Optional: If you prefer a sweeter version, you can add 2 tbsp of sugar and up to a cup of raisins to the dough.
how to properly measure flour
A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
2cupsbuttermilk(see notes for homemade buttermilk recipe)
How To Make It:
Preheat oven to 400℉. Line a baking tray with parchment paper.
Combine flour, baking soda and salt.
Add buttermilk and stir just until it comes together. Dough should be sticky.
Transfer the dough to the baking pan and form into a rough dome (we find this easiest to do with a spatula). Dust a small amount of flour over the top of the loaf.
With a serrated knife or scoring tool, cut a cross into the top of the loaf about ½" deep.
Bake 40 minutes, until golden and the bottom sounds hollow when tapped on. Cool 30 minutes before slicing and enjoying warm with a thick pat of butter.
Notes
To make your own buttermilk, measure 2 tbsp of lemon juice or vinegar into a two cup measure and fill the rest with any milk or milk alternative. Allow to rest a few minutes to thicken and develop lumps.
