Spelt, Anise and Date Soda Bread

Even though I absolutely adore the breadmaking process sometimes the just the ease and speedy results of a Soda Bread is quite nice. From mis en place to freshly baked bread on table experience takes 45-50 mins with only active prep time of 15 mins. This version uses my favorite Spelt Flour and Old Fashioned Oats to bulk it up and give a nuttiness and the Date Syrup Butter although an optional accompaniment is the chef’s kiss! This one may not be a looker but the flavors are so special that with a mug of tea I’m sure you will begin your day with a smile.

*NOTE: can be made Gluten Free by using 280g of GF Plain Flour instead of Bread & Spelt flours here. Alongwith 1 tsp Xantham Gum. But remember the texture will be cakey

Ingredients (1 medium loaf)
Dry Ingredients
170g Bread Flour (more for dusting)
110g Spelt Flour (substitute with whole wheat flour)
60g Old Fashioned Oats
1.5 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Fennel Seeds
1 tbsp Fennel Seeds
1 tsp Ground Cardamom (freshly ground preferred)

Wet Ingredients
60g Chopped Mejdool Dates (substitute with any dried Fruit of your choice like figs or apricots or even chopped candied orange peel)
150ml Cold Buttermilk (straight from the fridge)
125ml Cold Water
30g Date Syrup (substitute with Dark Molasses)

Date Syrup Butter (Optional)
114g OR 1 Stick of Salted Butter, softened at room temperature
2 tbsp Orange Zest
1/2 tsp Ground Cardamom
25g Date Syrup (more to drizzle on top)
2 tsp Toasted Sesame Seeds
Maldon Sea Salt

Directions
💥 Pre-heat oven to 425F. In a large bowl, combine and whisk all dry ingredients in a large bowl and make a well in the center. Combine and whisk all wet ingredients in a measuring jug or a tall coffee mug

💥 Transfer the wet mixture into the large bowl and using a spatula gently mix everything until everything is just combined (no floury spots). Now line a baking sheet with parchment paper and dust generously with bread flour.

💥 Transfer the dough mixture from the bowl to the floured parchment lined sheet (to avoid much handling you can transfer the dough into a parchment lined 8.5”x4.5” loaf tin, smooth the top, run a knife through lengthwise and sprinkle some oats and sesame seeds). Using floured hands and bench scraper (optional), roughly shape into an oval shape (it will be sticky but do not try to knead, just aim to put together). Sprinkle more flour on top to handle. Once a rough dough is formed, using kitchen shears make 3-4 deep crosses on top of the dough and bake for 30-32 mins until it’s baked. When knocked on the base makes a hollow sound (it’s imperative to bake right away after forming the dough as the chemical reaction between Baking Soda and Buttermilk starts instantly and you want to take advantage that by putting in the oven right away)

💥 While it’s baking, make the compound butter - whisk softened butter, orange zest, cardamom and date syrup until combined. Looks glossy, homogenous and smells aromatic (Optional Step). Transfer into a small bowl, drizzle some date syrup on top and finish with sesame seeds & flaky Maldon Sea Salt

💥 Let it cool for 15 mins at least before slicing. Once sliced, slather with some Date Syrup butter (if making) or plain softened salted butter and/or chutney/marmalade. Enjoy!