Soda Bread – in an hour. (A collaboration with Sola Photography).
I love bread, but here’s the thing, it doesn’t love me.
Is there anything better than the pleasing, comforting and familiar smell of fresh baked bread (besides eating it warm with gently melting butter that is…)? Its inviting aroma wafts lazily through bakery shop fronts, homes, streets, supermarkets and envelopes you pulling you closer to the source. I don’t know anything that can make me feel hungry as instantly as the smell of bread does.
And yet not long after it passes my lips I regret the “indulgence”. Tests time and again have come back negative for gluten intolerance and I grew up in a time where wheat and grains were in almost everything Mother Hen prepared and I ate; breakfast cereal, bread (always wholemeal), crackers, even sausages for goodness sake! And like many on a modern Western diet I think I ended up with a sensitivity to it. So in the mid 1990s when I got a home of my own I started looking at modern wheat alternatives. That’s not to say I don’t eat wheat, I do, just a lot less of it and sometimes I get away with it and other days I don’t.
Over time I’ve tried lots of flours in bread and cakes, all with varying success and failures!
And the one I’d like to share with you below is actually an adaptation from the recently published Honestly Healthy Cook Book. They focus on eating an alkaline diet, so if that’s what you’re after you’re better off following their recipe to the T.
I’ve adapted it for the ingredients I generally have at home, using Spelt (Triticum spelta) or KAMUT® Khorosan (Triticum turgidum ssp.turanicum) flour – both from the wheat family and both contain gluten – however they are ancient grains and haven’t been modified or used to excess in the same way today’s modern wheat (Triticum aestivum) has. If you’d like to read more just click on the following links Spelt (Triticum spelta) and KAMUT® Khorosan.
In a World where time is precious and making hand made bread can feel like a luxury while waiting for it to rise and prove several times; this one is ready in under an hour (plus cooling time if you can wait!).
If you live in the South West of England here are a few places you can source the flours locally;
Swindon Pulse Wholefoods CoOp Swindon, Wiltshire. (Super friendly & knowledgeable staff).
Shipton Mill Tetbury, Gloucestershire.
Doves Farm Hungerford, Berkshire.
Sharpham Park Street, Somerset.
If you want to get a little fruity swap half the quantity of nuts for chopped dates or raisins.
Local free range organic eggs from Purton House Organics – Swindon.
A note from Mellow Ground;
All of the photos for this post were taken by the lovely Emma of Sola Photography on a fun Saturday afternoon that involved me baking the way I normally do whilst she seamlessly moved her camera lens around the tiny Mellow Ground Kitchen, with the occasional “Hold it…snap, snap, carry on”…
It’s made such a difference to have beautifully clear photos of different stages of something coming out of the Mellow Ground Makery rather than me trying to remember to take shots on my phone with sticky fingers and blobs of dough landing in places they really ought not to. I’m normally so engrossed in what I’m doing I forget; having Emma there took all the thinking out of it for me. I just followed instructions “Do your thing and ignore me” which in a tiny kitchen may be easier said than done, however she put me at my ease from the off – my sincerest thanks.
We have some more collaborations in the pipeline and based on the fun we had with this I’m pretty excited about working with Emma and Sola Photography again!