Do you see this color?! Do you?!
Absolutely perfect green. And the skin? Cracked, brown, like the bark of a tree, in which move is woven. To be honest, I did not want to cut this bread, I stood over it and stared in awe, wondering at the crack, counting sesame seeds and breathe green in.
Not the first time I play with dyeing bread, as you know. But I had no idea that this success wll be so spectacular. Especially, because I used wholemeal spelt flour to bake, instead of white. And yet…
There is a spring on my plate.
I tried to call spring with vegetables and broth, but this bread? This bread is the perfect invitation.
Green Irish Soda Bread.
To bake this bread I used freshly made oat milk and I added oat pulp to the flour. That made bread slightly more humid, and the amount of flour used in the recipe slightly smaller (you need to adjust a little flour amount).
Originally these Irish breads are baked only on baking soda. But instead of 2 teaspoons of baking soda, I switched one for baking powder – bread had grown more and had lighter structure.
And the third point – I added too little flour and the dough was too loose, hence the “hump” in the middle of the loaf. However, don’t be afraid add too much flour, dough is nice to form and it’s difficult to add too much flour. Belive me, I tested it.
By the way, this is a quick bread. You don’t need to wait till dough rise, you don’t need to knead half day – just mix and bake. It is ready in 40 minutes.
Ready to try?
Enjoy the mossy bread.
0,5 oz fresh spinach
¾ cup (approx. 180 ml) milk oat
4 teaspoons of apple cider vinegar
1,2 oz of flour (I’ve used 0,8 oz of whole grain spelled and 0,4 oz of oat pulp)
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
black sesame seeds or black cumin
- Spinach, milk and vinegar translate into a blender and mix it thoroughly.
- Sift the flour into a bowl, add salt, baking powder and baking soda. Mix.
- Add the milk and spinach and knead the dough.
- Form a loaf or translate dough into a mold – in this case, grease the mold and lightly sprinkle with bran. Sprinkle with sesame seeds or black cumin.
- Warm up the oven to 220C (425F).
- Bread bake approx. 30 minutes.
- Cool it on a wire rack.
Enjoy it 🙂