Spelt Soda Bread (ready to eat in less than an hour)
Ingredients
- 220g (1¾ cups) wholegrain spelt flour (see note 1)
- 240g (2 cups) white spelt flour (see note 1)
- 15g (1 tbsp) chia seeds
- 1 tsp salt
- 1 tsp bicarbonate of soda (baking soda)
- 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. Alternatively, line an oven tray with baking paper.
- Add all the dry ingredients to a large bowl.
- 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.
- Pat into a round shape (do not overwork, just form into a rough shape).
- Place into the skillet and with the back of your hand, push the top down so it flattens slightly, and almost fills the skillet. If using a baking sheet, just flatten it slightly.
- Take a large knife, and score a deep cross on top of the dough, almost down to the bottom.
- Bake for 30 minutes, until nice and golden. The bottom should sound hollow when tapped.
- Allow to cool for a while, then serve warm, topped with jam or egg.
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.
