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🍽️ Crunchy Soda Bread with Fresh Parsley

92 kcal · 30 min · 4 servings

Ingredients

• 30 g parsley (1 bunch)
• 300 g spelt flour Type 630
• 100 g spelt wholemeal flour
• 10 g baking powder (1 tbsp)
• 5 g baking soda (1 tsp)
• salt
• 1 tbsp honey
• 1 egg
• 30 g butter (melted)
• 320 ml buttermilk (approx.)

Instructions

1. 1. Rinse the fresh parsley under running water.
2. 2. Shake off excess water and chop the leaves finely.
3. 3. Place the flours into a large mixing bowl.
4. 4. Sift the flour directly into the bowl.
5. 5. Mix the flour with baking powder, baking soda, one teaspoon of salt, and the honey.
6. 6. Place the egg, butter, and buttermilk into a separate small bowl.
7. 7. Whisk the liquid ingredients together well.
8. 8. Pour the liquid mixture over the dry ingredients.
9. 9. Stir everything with a fork until a firm dough forms.
10. 10. Make sure the dough does not become too wet.
11. 11. Fold the chopped parsley gently into the dough.
12. 12. If the dough is too sticky, add a little more flour.
13. 13. If the dough is too dry, add a bit more buttermilk.
14. 14. Shape the dough into a round loaf.
15. 15. Cut a cross into the top of the bread.
16. 16. Line a baking sheet with baking paper.
17. 17. Place the bread on the prepared tray.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Bake the bread at 200 degrees Celsius for 10 minutes.
20. 20. Use 180 degrees Celsius for fan-assisted ovens or gas mark 4.
21. 21. Reduce the oven temperature to 190 degrees Celsius.
22. 22. Use 170 degrees Celsius for fan-assisted ovens or gas mark 2 to 3.
23. 23. Bake the bread for a further 25 to 30 minutes.
24. 24. Remove the bread from the oven after the baking time.
25. 25. Tap the bottom of the bread to check if it is done.
26. 26. The bread is done if it sounds hollow.
27. 27. Let the bread cool down completely on a wire rack.

Nutrition per serving

• kcal: 92
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 15 g