Apple & Pear Cider Spelt Soda Bread
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 Soda Bread as 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 (recipe to be posted soon). 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. Finally I am entering Javelin W/arrior’s Made With Love Mondays challenge as this bread is totally made from scratch.
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
08/06/2014 at 10:04 amApple and pear bread, never thought of that, but hopefully will get to taste it soon
Camilla
09/06/2014 at 7:49 pmSo easy, hope you enjoy it:-)
Paul Wilson
13/04/2014 at 12:05 amThis looks really tasty.
Rachel O'neill
08/04/2014 at 11:33 amCider and bread waheyyyy
Annie Costa
04/04/2014 at 7:21 pmI love eating this bread with lime chutney..!
auntygeek
14/03/2014 at 10:52 pmI’ve never even heard of soda bread before! 😮 I’d love to see more recipes with pear cider though, a favourite! 🙂
Camilla
15/03/2014 at 12:03 amI use it in my Emmental Soda Bread too – I love pear cider too:-)
Tracy Nixon
15/01/2014 at 8:33 amMust 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
16/01/2014 at 10:00 amMost 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
17/11/2013 at 2:42 pmI love soda bread. This is such a great idea for making if more interesting.
Camilla
18/11/2013 at 9:43 amThank you, it was good:-)
Kirsty Fox
10/11/2013 at 8:11 pmI never know what to make with apples and this sounds delicious, my hubby would love it!
Camilla
12/11/2013 at 9:58 amDo let me know how you get on:-)
Lisa (@unitedcakedom)
03/11/2013 at 9:42 pmThis bread looks amazing!! Thank you for linking up on my Apple Bakes linky post! :0)
Camilla
04/11/2013 at 4:50 pmThank you and it’s a pleasure to link up:-)
Susan el Carter
26/10/2013 at 4:17 pmI’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
26/10/2013 at 11:16 pmI 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:-)