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Spelt Wholemeal Soda Bread

Makes 1 loaf

A rustic, yeast free, whole grain loaf baked with spelt flour. As with all soda breads it is important to mix the dry ingredients thoroughly.

Free from Egg, Soya, Nuts
Vegetarian, Wholemeal, Without crystal sugar

Ingredients

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  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 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 dust lightly with flour.
  8. 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.
  9. Bake for 55 minutes.
  10. Carefully remove the tin 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.

Equipment

1kg/2lb loaf tin and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

55 minutes covered + 10 minutes uncovered
What a fabulous recipe. Quick and easy with great results. I used goats yogurt as we have a dairy intolerance and it was perfect. This is our new bread a t home. Thank you Doves Farm!
By Hili
03 Oct 2020
Superb bread. So easy to make. Delicious and surprisingly light, with a great crust. Love this flour especially. Thanks for a brilliant recipe!
By Dawny
13 Mar 2020
A lovely bread; crusty on the outside, soft on the inside, and so easy to make with so few ingredients! I have used the recipe using other flours and they have all came out well.
By Garrie
13 Feb 2018
Not only incredibly tasty - but also the softest, crispest, easiest loaf I've ever made. This recipe is genius, thank you!
By Jo
06 Jan 2018

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Ingredients

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