Vegetable Whole Spelt Soda Bread

It's taken me 3 years to post this; I kept thinking I was close, but for there being too many too wet vegetables in it. Finally I have cut them down to the exact number to have a loaf bursting with them but not soggy in the middle. I still say drain that zucchini as well as you can. If you can't squeeze it well enough in your hands, press it in the strainer until it's quite dry. 

This loaf is delightful with butter and cheese; ham or chicken would be good. Maybe tomatoes and mayonnaise. Or just plain, as far as that goes. 

It won't keep very well, and although I rarely put bread in the refrigerator, this one went in. It did last for 3 days, and the vegetables kept it fresher tasting than most soda breads after that amount of time.

 

8 to 12 servings

1 hour 30 minutes - 30 minutes prep time

 

1 1/2 cups drained grated zucchini - see instructions

1 1/2 cups grated carrot

1/4 cup finely minced chives or green onions

2 tablespoons finely minced parsley3 1/4 cups whole spelt flour

3 teaspoons baking powder

1 teaspoon salt

freshly ground black pepper to taste (lots!)

2 large eggs

1 cup buttermilk

 

Wash, trim, and grate the zucchini - you should start with about 2 cups of it. Put it in a strainer in layers sprinkled generously with salt, and allow it to drain for 15 minutes. Rinse thoroughly, squeeze it dry in handfuls, loosen, and re-measure. It's okay to be a little short; better than to be over.

Meanwhile, peel and grate the carrots. Wash, dry, trim, and chop the chives and parsley. Put all the prepared vegetables into a mixing bowl. 

Preheat the oven to 350°F. Line a 9" x 5" loaf pan with parchment paper, or butter and flour it. 

Measure the flour and mix in the baking powder, salt, and pepper (and some other dried herbs if you like). Mix well, then mix into the vegetables until they are evenly coated. Break up any lumps of the zucchini, in particular. 

Break in the eggs, add the buttermilk, and mix briefly but well. Scrape the dough into the prepared pan and smooth it out evenly. Bake for 1 hour to 1 hour and 10 minutes, until it tests done with a toothpick. Let cool for at least 15 or 20 minutes before cutting; to room temperature is better. 

 

 

 

 

Last year at this time I made Yogurt Baked Bulgur & Vegetables.