Spelt Irish Soda Bread

Irish soda bread has been one of Ireland’s staple foods for centuries and is the ultimate quick bread. This Spelt Irish Soda Bread is a rustic looking round loaf of bread is made without yeast and is so simple to make. Our recipe uses the ancient grain called spelt flour for exceptional flavor. 

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Go Irish and bake up a loaf of Spelt Irish Soda Bread for St. Patrick’s Day!

Serve this along with some garlic butter sauce and corned beef and cabbage and if you are really hungry make a side of colcannon.

Easy Spelt Irish Soda Bread:

There are only four ingredients in Irish Soda Bread: 

• Flour
• Salt
• Baking soda
• Buttermilk

When the acid in the buttermilk is mixed with the baking soda it creates a reaction causing the bread to rise.  That reaction begins immediately so you need to be quick to stir this together with minimal kneading and then get it into the oven as fast as you can! It’s the same process as our wacky chocolate cake.

How to make this quick bread

Irish soda bread is a quick bread that uses baking soda for the leavening. This type of bread is naturally denser and heavier than yeast breads like our Dutch oven bread.

Since spelt flour is lower in gluten then it helps lighten the bread a bit but our favorite thing about the spelt flour is the flavor. It has a mild sweet/ nutty flavor.

Here are the easy steps for making this bread but be sure to scroll down to the printable recipe card below.

1. Sift the dry ingredients into a mixing bowl and make a well.
2. Pour the buttermilk in and stir it until it forms a soft ball of dough.
3. Tip the dough onto the counter and shape it into a round disk then transfer it to a baking sheet.
4. Use a knife to make a cross hatch slash in the top of the dough and then stick it straight into the oven. Bake until it is golden brown.

More Easy Quick Bread Recipes

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• Lemon Poppy Seed Scones
• Refrigerator Bran Muffins

Tips For Success

• Make sure you pre-heat the oven before you begin. The bread needs to go straight into the hot oven as soon as it is mixed.
• Do not substitute the baking soda with regular or non dairy milk. The baking soda needs the acidity of the buttermilk in order to react. You can however make your own “buttermilk” by replacing a tablespoon of regular milk with a tablespoon of vinegar.

After forming the loaf, the tradition is to slash a deep cross on the top with a sharp knife. The slash marks open up during the baking process.  Folklore says that this is to “let the devil out” while it is baking.  It also could be that it is easy to divide into four equal pieces.  

Enjoy this Spelt Irish Soda Bread Recipe Two Ways:

This hearty spelt Irish soda bread toasts up nicely and tastes delicious slathered with creamy butter and homemade jam.  It is great for mopping up the gravy from stews.

Irish soda bread is also shaped into ‘farls’ or quarters then cooked in a cast-iron skillet.   The dough ingredients are the same as the bread, but the difference is after it is mixed. 

To make the farls the dough is flattened out and the cross is cut all the way through so there are four equal triangular pieces.  They are popped onto the skillet, cooked then served hot.  It is a favorite for breakfast. 

Some other recipes you might like:

• Cracked Wheat Bread
• Einkorn Milk and Honey Bread
• Easy Sourdough Bread
• Greek Easter Bread

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

4.53 from 73 votes

Spelt Irish Soda Bread

By Pat Nyswonger

This Irish soda bread is made with four ingredients: Spelt flour, salt, baking soda and buttermilk. This simple and quick bread has a great flavor from spelt flour.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 3-½ cups spelt flour, white spelt flour (420 grams)
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1-¾ cups buttermilk

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Instructions 

• Preheat the oven to 424°F, (218°C) prepare a baking sheet by spraying with cooking oil
• Sift the flour salt and baking soda together into a large mixing bowl. Make a well in the center and pour in 1 1/2 cups of the buttermilk, reserving 1/4 cup. Mix the buttermilk into the flour quickly to make a soft dough but not wet and sloppy. Add the reserved quarter cup of buttermilk if needed. Remember to be quick as the rising action has started.
• Turn the dough out on a floured surface and give it 4 or 5 quick kneads, forming it into a 6-inch mound. Transfer the dough to the prepared baking sheet and with a sharp knife cut a cross on the top about 1/4 inch deep.
• Bake in the preheated oven for 25-30 minutes. Until golden brown. Check for doneness by lifting the loaf off the baking sheet and tapping on the bottom. If it is done it will sound hollow.
• Allow the bread to cool for a few minutes on a baking rack, serve warm.

Nutrition

Serving: 1, Calories: 243kcal, Carbohydrates: 41g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 6mg, Sodium: 484mg, Potassium: 71mg, Fiber: 7g, Sugar: 3g, Vitamin A: 87IU, Calcium: 61mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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