Soda Bread

Pictured is 1/4 loaf of my sprouted spelt and wheat soda bread.  I put a handful of ground cooked and dried pumpkin seed flour in it too.  I mix the dry ingredients ahead (in this case the 3 kinds of flour, baking powder, baking soda, sea salt, and a little brown sugar) and then add buttermilk and whatever healthy puree I have on hand and if needed a little water to thin the dough. For this loaf I used stewed prune puree and baked the 9" flat round loaf on a silicon rack for 35 minutes in the Gourmia on the Grill setting at 374° and it came out perfect.

It is a little hard to ruin soda bread, so I don't really measure much any more beyond putting about 1/2 cup of each kind of sprouted flour in if I want to end up with about 4 servings, and about 1 tsp each of bs and bp.  

The jam was pureed cranberry, orange, and apple fiber left over from making switchel/vinegar drinks, sweetened with brown sugar. Properly, I guess I should call it fermented cran-orange apple butter. It makes good fruit leather if it doesn't get eaten up first.