#GBBO2015 | Week 3 | Spelt Cinnamon-Raisin Soda Bread

Cinnamon Raisin Quick Bread  It’s been a little quiet here for the past few weeks as I prepare for a busy weekend ahead and the start of Vegan MoFo next week. I’ve also been suffering from a severe lack of motivation to do anything…. I suppose we can blame pregnancy for that. But just in time for this week’s episode, I have a GBBO recipe for you!


As with the previous weeks, I’ve adapted an existing recipe rather than making up my own – I wouldn’t have known where to start! I’m definitely learning lots and am annoyed that I didn’t think of following along with the Great British Bake Off in previous years – it’s been a fantastic opportunity to expand my abilities!

Since Vegan MoFo starts next week, I’ll be pressing pause on this feature until October, where I’ll hopefully be able to catch up. But for now, enjoy my lightly sweetened adaptation of Irish soda bread, which I found on BBC Good Food!

Spelt Cinnamon-Raisin Soda Bread
Serves 12
A lightly sweetened quick bread, perfect for breakfast or french toast!
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Prep Time
15 min
Cook Time
40 min
Total Time
45 min
Prep Time
15 min
Cook Time
40 min
Total Time
45 min
  1. 250ml almond milk
  2. 2 Tbsp vinegar
  3. 40ml maple syrup
  4. 170g strong wholemeal flour
  5. 170g spelt flour
  6. 1/2 tsp salt
  7. 1/2 tsp bicarbonate of soda
  8. 70g raisins
  9. 1 Tbsp cinnamon
  1. Preheat your oven to 200ÂșC.
  2. In a pitcher, mix together the almond milk, vinegar and maple syrup. Set aside to curdle. This will take the place of the traditional buttermilk.
  3. Mix together all the remaining ingredients in a bowl.
  4. Stir in the "buttermilk" with a wooden spoon. Your dough should come together relatively easily, but be quite wet.
  5. Sprinkle the ball of dough with a little more flour and give it a quick knead. Don't overwork it, though!
  6. Place your bread on a lined baking sheet, slice a cross into the top and place in the oven for around 40 minutes.
  7. Leave to cool before serving.
Adapted from BBC Good Food
Adapted from BBC Good Food
Moving Scouse http://movingscouse.co.uk/



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