Emmer Soda Bread

This quick and easy recipe uses bicarbonate of soda, sometimes known as baking soda, to rise the loaf.

Free from Egg, Soya, Nuts

Vegetarian, Organic, Without crystal sugar

Ingredients

Measure the yoghurt and water into a jug and stir until combined.
Line a 1kg/2lb loaf tin, with parchment and pre-heat the oven.
Put the flour, bicarbonate of soda and salt into a large bowl and mix together well.
Add the prepared yoghurt mix to the bowl and stir everything together to make a soft, sticky dough mass.
Tip the dough into the prepared tin, smooth the top and sprinkle with oil.
Cover the tin with oiled tin foil creating a dome so that the can bread rise during cooking.
Bake for 55 minutes, carefully remove the tin foil and bake for a further 10 minutes.
Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
Cool completely before slicing.

Equipment

1kg/2lb loaf tin, baking parchment and tin foil

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

55 minutes covered + 10 minutes uncovered

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£1.60

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