Butternut squash soda bread
Author: Elizabeth Peyton-Jones
Recipe type: Bread
There is something very rustic and homely about soda bread and this is a particularly delicious version. The squash gives a soft texture and the nutty spelt flour is full of flavour. Although it’s not gluten-free, spelt is normally tolerated by people who can’t eat wheat.
Ingredients
Makes 1 loaf
- 450g spelt flour
- 50g rolled oats
- 2 tsp. bicarbonate of soda
- ½ tsp. mineral salt
- 250g natural yogurt
- 450g butternut squash, peeled
Instructions
- Preheat the oven to 200ºC fan / 220ºC conventional
- Once you have peeled the butternut squash, cut it into quarters and roast in the oven for 30 minutes or until soft.
- Mash with a fork and set aside to cool.
- Meanwhile mix the flour with the oats, bicarbonate of soda and salt until well combined.
- Make a well in the centre of the dry mixture and add the mashed squash and yogurt.
- Stir everything together lightly until the mixture just comes together and transfer to a floured, non-stick baking tray.
- Roughly form into a round and make a cross in the centre of the bread by pressing the dough with the handle of a wooden spoon.
- Bake in the oven for 40-50 minutes, until golden and cooked through.
- Cover with foil during cooking if the bread starts to look a little dark.
- Serve warm from the oven or sliced when cool.
- This bread is delicious toasted or dipped into soup.
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