Seeded Spelt Soda Bread
This bread could not be easier to make and is so delicious that you may have to bake two loaves as the first really won't last long! The mixture comes together in minutes with no need for any rising time. It is best consumed warm from the oven spread with butter. Serve with soup, cheese cold meat or salad – it is best eaten the day it is made.
300ml semi-skimmed milk
1 tbs malt vinegar
200g plain flour
200g wholemeal spelt flour
1 tsp salt
1 tsp bicarbonate of soda
handful mixed seeds
Greaseproof baking paper
- Preheat the oven to 190 Celsius (374 Fahrenheit).
- Pour the milk into the measuring jug, add the vinegar and leave to stand for about ten minutes until the milk is curdled and slightly thickened.
- Line a 2lb loaf tin with greaseproof paper and set to one side.
- Place all of the dry ingredients into a large mixing bowl and whisk thoroughly.
- Gradually add the curdled milk and mix brieftly with a wooden spoon until the mixture comes together and there are no pockets of flour left. The mixture will be very sticky.
- Spoon the mixture into the loaf tin and bake for 35 to 40 minutes until golden brown and risen.
- Leave to cool in the tin for five minutes before turning out onto a wire rack.