Gut Loving Yoghurt Bread
12 People
224 Cals
Gut Loving Yoghurt Bread
12 People
224 Cals
About the recipe
This is my take on an Irish soda bread. I like to use natural yoghurt or kefir to make this bread, which results in a light, soft and purely delicious loaf. No yeast, no kneading, just mix and bake. Spelt flour adds fibre, amino acids and minerals such as magnesium and iron, while also being easier to digest than regular wheat for many people. Yoghurt adds protein and calcium and the natural acies from the fermantation make this bread easy to digest, softer in texture and like a mini sourdough.Serve in the morning for breakfast with a dollop of Greek yoghurt and honey. For lunch or dinner this bread is the perfect accompaniment to soups such as pumpkin or minestrone.
Nutrition Per Serving
224
Calories
9g
Fat
2g
Saturates
5g
Sugars
323mg
Salt
7g
Protein
28g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 2 tablespoons honey raw
- 1 egg large, free range or organic
- 500 ml natural yoghurt or kefir
- 60 ml olive oil extra virgin
- 380 g spelt flour or gluten free flour
- ½ teaspoon baking powder
- 2 teaspoons bicarbonate of soda baking soda
- ½ teaspoon sea salt
- 3 tablespoons seeds optional
Method
- PREHEAT your oven to 180°C fan-forced. Line a 26 x 10.5 cm loaf tin
- with baking paper.
- COMBINE honey, egg, yoghurt or kefir and olive oil in a mixing bowl.
- COMBINE spelt flour, baking powder, bicarbonate of soda and salt in
- another bowl.
- SIFT the dry ingredients so that the baking powder and bicarb mix evenly through the flour.
- POUR the buttermilk mixture into the flour and gently fold through
- until combined. Don’t over mix.
- SPOON the bread mixture into the prepared tin and smooth the top.
- SCATTER generously with seeds if using.
- BAKE for 45–50 minutes until cooked through.
- REMOVE from the oven and cool in the tin for 10 minutes before
- removing to cool completely on a rack or board.
- ENJOY at room temperature with anything you desire.
This bread is perfect served with yoghurt, ricotta and whole fruit jam. For a savoury option, top with smashed avocado and salt, then enjoy with a hearty bowl of pumpkin soup.
