Wholemeal Emmer Soda Bread

1kg/2lb loaf tin, kitchen foil, measuring jug and mixing bowl

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

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 in 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. Tip the dough into the prepared tin, smooth the top and sprinkle/brush with oil.
8. Cover the tin with oiled kitchen foil creating a dome so the bread can rise during cooking.
9. Bake for 55 minutes.
10. Carefully remove the kitchen foil and bake for a further 10 minutes.
11. Turn the loaf out of the tin, tap the base and if it sounds hollow, the bread is cooked.
12. Leave to cool on a wire rack.
13. Cool completely before slicing.