We're volunteering at La Pacha at the moment, a lovely hostel tucked away in the hills between San Gil & Barichara. There's lots of green, organic things growing, as well as beautiful views - so we're feeling lucky, happy and inspired to cook!
Although it's pretty sunny here right now, we know (and sympathise) that it's getting colder back home in England. These spelt soda bread rolls were always so popular when we made them in Brighton... and they make the perfect partner to a bowl of warming winter soup! Fresh out the oven with crispy seeds on top, we love to dip ours in a spicy lentil soup.
If you're interested in wheat free cooking, we wrote more about why we use spelt flour in this post. This recipe can also be used to make a delicious loaf of Soda Bread ... Just follow the recipe and keep the mixture whole, rather than dividing it into buns.
Spelt Soda Bread Rolls (recipe also makes 1 loaf - just keep the mixture whole)
500g wholemeal spelt flour
1/2 teaspoon of sea salt
2 teaspoons of bicarbonate of soda
2 cups of nut milk (any kind- almond, oat etc)
1 tablespoon lemon juice
Optional: a large handful of seeds: flaxseeds, sunflower/pumpkin/sesame seeds
1. Preheat the oven to 180c (gas mark 4) & line a medium sized tray with grease proof paper.
2. Combine your milk and lemon juice in a jug, and let sit for 5 minutes.
3. In a large bowl, mix your all your dry ingredients -flour, salt, bicarbonate of soda and half of your seeds.
4.Gradually pour the milk into the bowl and gently combine with your hands. The dough should have a fairly sticky, wet consistency, which you should be able to form together. You may find that you need to add a little less or more milk until you reach the desired consistency.
5. Transfer the dough on to a floured surface and form into 8-10 bun shaped balls. If your dough is too wet to handle, sprinkle on a little flour.
6. Once shaped, transfer the buns onto your tray.
7.Brush the buns with a little extra milk and sprinkle with seeds.
8.Bake in the oven until slightly golden. Our buns take around 35 -40 minutes, but we recommend checking after 25 minutes.
9. Once golden, allow the rolls/loaf to cool on a rack, and serve as you like for a perfect lunch!