Copyright John Paul Urizar
www.johnpaulurizar.com.au
Soda bread is traditional Irish bread that can be made very quickly. Similar to a scone, try to keep the dough moist, and eat it on the same day or the day after or it'll dry out too much. This version uses spelt flour and goat's yoghurt and may be better for people who suffer abdominal bloating and flatulence with most other wheat flour.
Preheat the oven to 220 degrees Celsius.
Place the flour, salt and baking powder into a bowl. Using your fingers work the Omega spread into the flour until it's completely combined. In a separate bowl, beat the egg and yoghurt together before adding it to the flour. Combine the flour with the egg and yoghurt.
Turn the dough into a floured bowl and knead it with your hands for approx 5 minutes Mould it into a flat ball and with a knife make a cross incision on the top.
Bake the bread on a flat baking sheet or baking stone for 40 minutes.
Cool on a baking rack before serving.
Note: Baker's yeast used in bread making may exacerbate symptoms of Crohn's disease, which makes this yeast free recipe more suitable.
Makes 10 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Lunch, Side Dish, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 947 kj |
| Calories | 226 kcal |
| Fat | 6.2 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 31.8 g |
| Total Protein | 7.3 g |
| Fibre | 5.7 g |
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