Cherry and Lemon Spelt Soda Bread

 

This cherry and lemon spelt soda bread is lightly sweetened with honey. Fast and easy to make, it is ready to eat in less than an hour. 

 

 

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I love soda bread. It is quick (sooo quick) to make, tastes great and is made with only a handful of ingredients.

 

What ingredients do you need to make soda bread?

I’m not kidding when I say that soda bread is the easiest bread to make. There’s no yeast, no proofing, and no fancy ingredients. 

Soda bread originates from Ireland and was developed after baking soda was introduced into the country in the early nineteenth century. Traditionally, it was made with ingredients that were easy (and cheap) to come by: flour, salt, baking soda and sour milk. Although the first three ingredients are still used as the basis for soda bread, buttermilk or Greek yoghurt is now more often used in the place of sour milk. 

 

 

I don’t always stick to the basic ingredients, though. In the past, I’ve made divinely more-ish cheddar soda bread and wholemeal caraway seeded bread. That’s the awesome thing about soda bread: it is so diverse and adaptable. 

I usually make my soda bread with Greek yoghurt, rather than milk. This time though, I went with regular milk and lemon juice, which, as you may know, creates a lovely homemade buttermilk. 

This is not a classic soda bread. For starters, there is no trademark deep cross carved into the top. I’ve also made it sweeter (rather than savoury). The dough is also much wetter, which means that you need to pour it out on to a tray, rather than pat it into shape (check out my video below):

 

 

Can you have sweet soda bread?

Yes. Of course. Well, why not? As we’ve already ascertained, I don’t like to stick too tightly to classic recipes and prefer to adapt them.

I made a lovely little raisin bread for my YouTube channel, but this time, I decided to go for fresh cherries. Soda bread is a fairly healthy recipe. It has no butter, oil or eggs, so it would be a shame to pump it full of sugar. The sweetness in this recipe comes from a tablespoon of honey in the dough, and a liberal brushing of honey on the top. That’s it. So, although it’s definitely not a savoury soda bread, it is not overly sweet, either. 

 

 

What can you serve with soda bread?

I like mine fresh from the oven, with perhaps a smidgen (okay, a lot) of butter. The day after, I enjoy my soda bread lightly toasted with butter (again) or even a slather of jam.

Soda bread is a fairly dense bread, so I wouldn’t personally eat it as part of a traditional sandwich (with two pieces of bread), but it would be awesome with  a topping of cheese, ham, or anything else you fancy. I think soda bread would be fabulous as a side for a full English breakfast. Imagine mopping up all those egg and bacon fat juices? Alternatively, why not dip it into your favourite hearty soup, or to make a meal out of a winter stew?

 

 

Cherry and Lemon Spelt Soda Bread

This cherry and lemon spelt quick bread is an adaptation of the classic soda bread. Fast and easy to make, it will be ready to eat in less than an hour. 
Course breakfast, brunch, lunch, side
Cuisine Irish
Keyword spelt flour, spelt bread, soda bread, quick bread, lemon, cherries, sweet bread
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10 slices

Ingredients

  • 480g (4 cups) white spelt flour (see note 1)
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 400ml (1 cups + ½ cup + 3 tbsp) milk
  • 2 tbsp lemon juice
  • 1 tbsp honey (or maple syrup)
  • 100g (3½ oz) fresh cherries (see note 2)
  • lemon zest (from one lemon)
  • honey and extra zest (for brushing over)

Instructions

  • Line a large baking tray with paper. Pre-heat the oven to 175℃ (350℉).
  • Add the flour, salt and baking soda to a large bowl and give everything a little mix.
  • Combine the milk and lemon juice and leave for a few minutes to thicken. Add the honey.
  • Pour into the dry ingredients and give it a good mix.
  • Remove the stones from the cherries and cut into smaller pieces.
  • Add to the other ingredients along with the lemon zest. Stir everything together.
  • Pour out onto the prepared tray (see note 3). Form into a rough circle.
  • Bake in the lower part of the oven for around 30 minutes. When ready, the bread will be golden brown.
  • Allow to cool for a while, then brush over some honey and a sprinkling of lemon zest.
  • Take a huge slice (preferably with tonnes of butter). The bread freezes amazingly well, so pop any leftover bread in the freezer for another time. Enjoy!

Notes

 
  1. You can use any flour you like (just use the same measurements stated). 
  2. You can use any fruit (dried or fresh) in place of the cherries. The cherries I used weighed 100g (3½ oz) before the stones were removed. 
  3. Unlike a more traditional soda bread, the dough will be very wet and can't be kneaded or patted into place (check out my video above to see what I mean).
 
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
 
 
 

 

I’m in the Amazon Associates program, and some of the links in this post are affiliate links, which means I may earn a small commission if you click and buy. Please read my disclosure and privacy policy for more information.

 

 

 

 

Cherry and Lemon Spelt Soda BreadCherry and Lemon Spelt Soda BreadCherry and Lemon Spelt Soda Bread


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