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.
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
- You can use any flour you like (just use the same measurements stated).
- 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.
- 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).
