Arugula Spiced Spelt Soda Bread

© 2021 |

© 2021 |

© 2021 |

Soda bread is so easy because it requires no yeast, extensive kneading or proving. It’s best eaten within a couple of days, or you can slice and freeze it to toast later. Instead of kefir, you can use buttermilk or yoghurt. It is delicious dunked into a bowl of homemade soup, or served with cheese or simply with butter and a hot cuppa.

Why did bread turn red?

Turmeric has two pigments known as xanthophylls, which lends the yellow colour to it and carotene, which is reddish orange in colour. When it's exposed to alkaline materials (baking soda, and kefir) and heated, it reacts and the yellow pigment is neutralised. As a result, the yellow xanthophyll is suppressed and the orange-red carotene pigment becomes more prominent, so the baked goods turn red.

  • 2 tsp Cumin seeds
  • 225 g White spelt flour, plus extra for dusting
  • 225 g Wholegrain spelt flour
  • 2 tsp Ground turmeric
  • 1/4 tsp Black pepper powder
  • 10 g Baking soda
  • 1 tsp Black salt (or regular fine sea salt)
  • 25 g Butter, diced and chilled
  • 75g Rolled oats
  • 40 g Arugula, chopped
  • 375 ml Kefir
  1. Heat the oven to 200C/400F. Toast the cumin seeds in a small pan for 1-2 minutes or until fragrant, then lightly crush using a pestle and mortar. Set aside to cool slightly.
  2. Mix together the flours, turmeric, black pepper, baking soda and black salt in a large mixing bowl. Use your fingers to rub in the diced butter until only small crumbs remain.
  3. Stir in the oats, arugula, and crushed cumin seeds. Pour the kefir over and use a wooden spoon to quickly mix in. Tip everything out onto a lightly floured worksurface and use your hands to gently knead into a smooth-ish dough.
  4. Shape into a 20cm round loaf with a flat top, and transfer to baking tray lined with a parchment paper. Dust some flour over the dough. Use a small, sharp knife to score a deep cross into the top.
  5. Bake for 40 minutes or until crusty and the base of the loaf sounds hollow when tapped. Cool on a wire rack slightly. Serve with salted butter.

© 2021 |

© 2021 |

© 2021 |


bread&salt 6/3/21 05:03

Dear friend! Presentation is Great. This bread's recipe is really different. Looks healthy and tasty.

Iwona 6/3/21 07:06

I love home made bread :) Have a great day :)

Pedro 6/3/21 08:35

Hi Angie. I would rather taste your rich bread with creamy cheese. It looks absolutely good.
Have a beautiful weekend.

Nancy Chan 6/3/21 10:43

Looks beautiful, like a flower.

Julie 6/3/21 11:07

I haven't tried soda in breads, this looks simpler than yeast ones to put together.

DEZMOND 6/3/21 13:11

Thanks for the interesting explanation of the red colour, did not know that happens, but I cannot stand turmeric and don't use it. There are some other things that change colour during baking but I forgot which ones. I think one of them turns blue...

Whats Cookin Italian Style Cuisine 6/3/21 13:14

Wow that one beautiful looking soda bread !

Tom 6/3/21 13:48 looks like a wonderful treat.

savorthebest 6/3/21 14:47

Looks delicious, I love the spices and the red color.

The Exclusive Beauty Diary 6/3/21 15:41

That bread look amazing. I like it red color and presentation is perfect.

New Post -

Kitchen Riffs 6/3/21 18:42

We haven't made soda bread in ages. They looks SO good -- tons of flavor, compelling color. Thanks!

fimere 6/3/21 21:19

ça a l'air délicieux jolie couleur à noter
bonne soirée

Martyna 6/3/21 21:57

This looks very delicious ;)

Pame Recetas 6/3/21 22:32

Fantastic! I had no idea about the turmeric turning red, I love this bread!

SavoringTime in the Kitchen 7/3/21 00:00

That is so interesting about the red color! I'd love a big slice with butter!

Natalia 7/3/21 10:50

Wow, the color is incredible ! There is nothing better than homemeda bread, yum !

Liz That Skinny Chick Can Bake 7/3/21 12:26

What a gorgeous loaf, Angie!! The color is spectacular plus you get the bonus anti-inflammatory effects from the tumeric. P.S. I'm sure it tastes amazing, too!

Claudia 7/3/21 17:53

Questo pane mi ha incuriosito molto, complimenti.
Buona domenica

Tanza Erlambang 8/3/21 01:11

I see...
thank you for sharing the knowledge about pigment...

Have a wonderful day

Yvonne@fiction-books 8/3/21 07:01

Thank you so much for the clear explanations about why the ingredients react as they do, it was really interesting and definitely avoids one of those 'What The ####' moments, when it doesn't turn out quite like you expected during baking!

I love bread of any description and I had no idea that soda bread was so easy to make. Thanks for sharing :)

Yvonne xx

speedy70 8/3/21 08:46

Ottimo questo pane al farro, bravissima!!!

Gustyanita Pratiwi 8/3/21 16:46

baking this bread can smell so good


Heidi | The Frugal Girls 8/3/21 22:36

Your spiced version of soda bread is made even more fun with that fabulous color the turmeric adds. Talk about the ideal dinner side!

foodtravelandwine 9/3/21 15:13

WOW!....a bread out of this world!!....I love it!!.......Abrazotes, Marcela

Anonymous 9/3/21 19:08

Great minds Angie. I've recently made bread with greens in. Not arugula though. Your loaf looks thoroughly splendid and I've learnt something about turmeric that I didn't know. Fascinating.

Choclette x

Suja Manoj 9/3/21 23:04

Yummy treat, beautiful looking soda bread.

Raymund 9/3/21 23:12

Wow, I love the colour of that bread!

[Reply] 10/3/21 14:07

How crazy is the color, wow, amazing recipe!

Easyfoodsmith 11/3/21 14:55

Wow! this is amazing. That red colour is so pretty!

tigerfish 11/3/21 23:04

Thanks for the science behind "why did the bread turn red?" Yep, I saw the turmeric, where is the carotene coming from? You just ignited my young-ish chemistry fire (chemistry was one of my favorite subjects in school)


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