Apple & Pear Cider Spelt Soda Bread is a delicious autumnal tea time treat. Best of all it’s so quick and easy to make!
With the fabulous abundance of British apples right now I was sent a voucher by Sainsbury’s to buy myself some. My personal favourites are Coxes with their intensely sweet flavour so these are the ones I plumped for.
I ummed and aahed as to what I should make with my apples and after a rummage in the kitchen cupboards and fridge I decided to make Apple & Pear Cider Spelt Soda Bread. It had long been on my to do list and I’d also just made some Plum and Apple Jam which would go with it perfectly. If I’d have had Apple Cider I would have used that but I only had Pear Cider and I think it worked perfectly. The family certainly enjoyed it!
I think this bread is so versatile as it can be eaten with jam for a sweet treat for tea or breakfast or with cheese at lunch time.
As this recipe is perfectly suited to breakfast I am entering the Breakfast Club Challenge (where the theme is fruit this month) run by Helen of Fuss Free Flavours and being hosted this month by Michelle at Utterly Scrummy. Next I’m entering Tea Time Treats where the theme is bread and is run by Karen at Lavender & Lovage and Kate at What Kate Baked who is hosting this month.
For more soda bread ideas check out the following recipes:
- Chunky Monkey Soda Bread
- Blueberry & Lemon Soda Bread
- Christmas Soda Bread
- Wholemeal Cheddar & Apple Chutney Soda Bread
- Slow Cooker Tropical Soda Bread
- Wholemeal Irish Soda Bread
Apple & Pear Cider Spelt Soda Bread
Ingredients
- 250 g Plain strong flour
- 250 g Wholegrain spelt flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 400 mls Pear cider
- 1 tsp Salt
- 1 Eating apple Cox is good peeled and diced small
Instructions
- Pre-heat the oven to 190°C.
- Combine the flours, salt, bicarbonate of soda and baking powder in a bowl.
- Mix in the apple.
- Pour in the cider and combine to form a dough (you might want to oil your hand).
- It will be a wet dough but you might need to add a little more flour.
- Tip onto a well floured work top and knead for 1 minute. (Do not overwork the dough or you will lose all the gases that are going to make this loaf rise in the oven).
- Form the dough into a round, dust with spelt flour and score a cross into the top.
- Place on a floured baking sheet and bake for 40 minutes. (If it makes a hollow sound when base is knocked it’s ready).
- Place on a cooling rack.
Judith Luscombe
Apple and pear bread, never thought of that, but hopefully will get to taste it soon
Camilla
So easy, hope you enjoy it:-)
Paul Wilson
This looks really tasty.
Rachel O'neill
Cider and bread waheyyyy
Annie Costa
I love eating this bread with lime chutney..!
auntygeek
I’ve never even heard of soda bread before! 😮 I’d love to see more recipes with pear cider though, a favourite! 🙂
Camilla
I use it in my Emmental Soda Bread too – I love pear cider too:-)
Tracy Nixon
Must admit I am not a fan of soda/spelt bread but I am sure my parents would like it so will pass it on!
Camilla
Most soda breads are made with buttermilk which we don’t like in this family so maybe you would like this one made with cider as it just tastes like normal bread:-)
Aga Girls
I love soda bread. This is such a great idea for making if more interesting.
Camilla
Thank you, it was good:-)
Kirsty Fox
I never know what to make with apples and this sounds delicious, my hubby would love it!
Camilla
Do let me know how you get on:-)
Lisa (@unitedcakedom)
This bread looks amazing!! Thank you for linking up on my Apple Bakes linky post! :0)
Camilla
Thank you and it’s a pleasure to link up:-)
Susan el Carter
I’ve never tried to make soda bread – I shall give it a go as it is so much nicer when you know when it was made and what has gone onto it.
I’ve noted your adviceon not knocking the air back out but I struggle to ‘knead’ things now – will it be okay to use a food mixer.?
Camilla
I really wouldn’t you just need to mix til forms a sticky dough and then shape into a loaf by tucking it in on itself to form a neat dome so no kneading required at all really. The raising agent means you need to get it in the oven quickly and not overwork it or you’ll loose the gases:-)