DF106_Einkorn Wholemeal Soda Bread_1080.jpg

Wholemeal Einkorn Soda Bread

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55 minutes covered + 10 minutes uncovered 1 loaf Egg,Nuts Vegetarian,Without crystal sugar

Equipment:

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1kg/2lb loaf tin and mixing bowl

Ingredients:

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450g Doves Farm Organic Einkorn Flour
2 tsp Doves Farm Bicarbonate of Soda
pinch of salt
50ml boiling water
150ml cold water
250g natural yoghurt
1 tbsp oil
oil, for tin and brushing

Method:

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200°C, Fan 180°C, 400°F, Gas 6

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Put the flour, bicarbonate of soda and salt into a bowl, stir well to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl.
  4. Measure the boiling water into a jug and add the cold water.
  5. Add the yoghurt and stir to combine.
  6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
  7. Sprinkle the oil over the dough mass and using a spatula turn the mixture a couple of times in the bowl.
  8. Tip the dough into the prepared tin and smooth the top.
  9. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
  10. Bake for 55 minutes.
  11. Carefully remove the tin foil and bake for a further 10 minutes.
  12. Turn the loaf out of the tin, tap the base and if it sounds hollow, the bread is cooked.
  13. Leave to cool on a wire rack.
  14. Cool completely before slicing.

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