Hey! Irish Soda Bread With a Healthy Twist

Sprouted Whole Grain Irish Soda Bread


1.      1¾ cups Sprouted whole wheat or sprouted spelt flour

o    ½ cup sprouted rolled oats or ½ cup oat flour*

2.      ¾ tsp. baking soda

3.      ½ tsp. baking powder

4.      ½ tsp. salt

5.      1 cup low fat kefir or:

o    combination of ¼ cup buttermilk + ½ cup water + 1 large omega-3 or grass-fed egg

6.      1 Tbsp. organic whole sugar cane juice or simple syrup** from coconut sugar (really, sugar is sugar!)

7.      ½ cup currants or raisins, optional

8.      1 Tbsp. caraway seeds, optional (this is the original recipe, but I do not add because I do not like them).


Heat the oven to 375 °F / 190 °C.
Mix the flours, baking soda, baking powder and salt in a large bowl.
In a separate bowl, whisk the kefir and the sugar cane juice. Stir into the dry mixture, mixing only until the dough just comes together.
Mix in the currants or raisins and caraway seeds, if desired. Transfer to a floured surface and form into a round loaf.
Do not overmix, or the bread will be tough.
Place on a lightly greased cast iron skillet or baking sheet. Score a deep X in the top of the dough. Bake for 30 minutes, or until the loaf sounds hollow when you tap the bottom; check for doneness with a toothpick. If the toothpick does not come out clean, bake for up to another 15 minutes.
Cool before slicing.
*King Arthur Sprouted whole wheat four can be found at Whole Foods.  I order sprouted rolled oats only on line; I have not found them locally available yet.   

**Simple syrup: equal parts sugar+water, boiled for 5 minutes


Security Check
Please enter the text below
Can't read text above? Try another text.