Spelt Cheddar Soda Bread

Ingredients

460g (3 cups) white spelt flour (see note 1)
1 tsp salt
1 tsp baking / bicarbonate of soda
200g (7 oz) cheddar cheese (see note 2)
200g (¾ cup + 1 tbs) Greek yoghurt
250ml (1 cup) milk

Instructions

Pre-heat the oven to 200°C / 400℉.
Grease a skillet (mine is 25cm / 10" in diameter) or line an oven tray with baking paper.
Add the first three ingredients to a large bowl.
Add the cheese and stir in until fairly evenly distributed.
In a separate bowl, mix the milk and Greek yoghurt together.
Add the wet to the dry ingredients and stir until combined. The dough should be slightly tacky but not too wet or too dry.
Gently mould (or pat) into a rough round shape.
Place into the skillet (or onto the baking tray), and with the back of your hand, push the top down so it flattens slightly.
Taking a large knife, score a deep cross on top of the dough, almost down to the bottom of the dough.
Bake for 30 minutes, until nice and golden. When ready, the bottom should sound hollow when tapped.
Allow to cool for a while, then serve warm, topped with loads of butter and whatever else you fancy.
The bread will stay fresh for a day or two, but freezes beautifully. Enjoy!

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

You can use any kind of flour in place of spelt (without any need to amend the specified amount). You can also choose to use all white flour, or to change the ratio of white/wholemeal flour however you like.
I love a strong cheddar, but use any kind of cheese you like.