SWEDISH SODA BREAD
This Swedish take on Irish soda bread from my friend and nutrition educator, Nina Le Page, is quite dense but healthy and very delicious. Be sure to soak the wheat berries the night before you are going to make the bread o just omit them.
Makes one loaf
- 1 1/2 cups whole wheat flour
- 1 cup dark rye flour
- 1 cup spelt flour
- 1 cup quick cooking oats (oat flakes)
- 3/4 cup oat bran
- 1/2 cup sunflower seeds (shelled)
- 1/2 cup wheat bran
- 2 tsp kosher salt
- 1 tbsp baking soda
- 1/2 cup molasses
- 3 cups buttermilk
- 1/2 cup soft wheat kernels, soaked overnight
- 3/4 cup dried fruit (raisins, cranberries, apricots and figs
- 1/2 cup chopped walnuts - optional
- In a large bowl combine whole wheat flour with rye flour, spelt flour, oats, oat bran, sunflower seeds, wheat bran, salt and baking soda.
- In another large bowl combine molasses with buttermilk. Slowly blend in the dry ingredients. You may need a bit more buttermilk. The dough should be moist and not at all dry. Add wheat berries, dried fruit and walnuts if using.
- Pour batter into a lightly oiled large loaf pan (or two smaller ones) and bake in a preheated 350F oven for one hour or longer or until cooked through. Cool before slicing.