Sprouted Soda Bread

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Hello friends!

Today is the day I launch soda bread from a traditional St. Patty’s day food that is only made in March to a year-round staple.  Because in all honesty, this bread is freking delicious and should be enjoyed year round and not only for one month.  Growing up I was always super pumped for St. Patricks day solely because of soda bread.  Sure as a kid I loved the idea of magical leprechauns and shiny green hats (yes I was strange), however the crowning jewel of this holiday was Irish soda bread.  I would eat it as often as I could for the few weeks leading up to the holiday because I knew once March 17th passed there would be no more.

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To this day I associate St. Patty’s day with soda bread.  This year was a bit nutty and I actually made my first loaf AFTER the holiday.  Crazy I know!  It got me thinking that something this good should be all the time.  The real reason was I started slicing it thin, toasting it, slathering it with homemade orange turmeric hummus, adding a generous amount of beet greens and topping the whole shabang with a fried egg and some chives. And I kindave became addicted. So one loaf became two and so on.  Slathered with pasture raised butter or coconut oil is also a delicious option.  Just saying.

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So why sprouted?

Sprouted grains is by far the best (and I believe only) way to eat them.  First of all, sprouting grains helps get rid of the naturally occuring phytic acid that is found in all grains and causes digestive discomfort.  This acid is naturally occurring to prevent the grains from growing before it is their time and also to deter animals from eating the seed.  Not only does sprouting remove the phytic acid, but it also increases the  nutrients inside the grain, making them little powerhouses of vitamins and minerals that you would not gain from the regular dry grain.  Think about the chemical reactions that occur when a seed sprouts.  It is going from a dormant material to providing life and growing into a plant!  There’s some serious nutrition involved in that process and by eating the grain in that state you are gaining all the benefits.

I buy my flour sprouted because I currently don’t have a system to sprout, dehydrate, and grind my own, however eventually I hope to make my own. You can make this recipe with regular wheat flour, but remember all the added health benefits of sprouted flour!  Get excited about your health; it can be delicious.  And pass the word…soda bread is in year round 🙂

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Sprouted Soda Bread

2 1/2 cups sprouted flour of choice *

1-1/4 cups milk of choice (organic dairy, almond, coconut, your choice!)

1 tsp lemon juice

2 tsp baking soda

1/2 tsp salt

*I used a mix of sprouted khorasan flour and red fife; that’s why the bread is marbled.  Any variety of sprouted wheat flour will work, as well as regular flour

Directions:

  1.  Mix the milk with the lemon juice.  Stir to combined then let sit for 5 minutes to curdle.  Get over how gross that sounds and know it’s going to make delicious bread.
  2.  Sift the flour then gently mix in 1 cup of the buttermilk.  You want a wet batter, however one that holds together.  If the batter is too dry add more milk one tablespoon at a time.
  3.  Allow the dough to sit covered for 4-24 hours.
  4. Preheat the oven to 425 F.  Line a baking pan with parchment paper.
  5. Fold or knead in the baking soda and salt.  If the dough is to wet, add a pinch of flour while kneading.  If too dry, add a tablespoon of milk.
  6. Form into a round loaf and place on the parchment paper.
  7. Bake at 425 F for 10 minutes, then turn the heat down to 350 F for another 25-30 minutes.  The bread is done when it is golden brown.
  8. Cool completely on a wire rack and enjoy!
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