Wholemeal Spelt Soda Bread (with Ground Caraway and Seeds)
Ingredients
- 220g (1¾ cups) wholegrain spelt flour (see note 1)
- 240g (2 cups) white spelt flour (see note 1)
- 50g linseeds (see note 2)
- 50g sesame seeds (see note 2)
- 1 tsp salt
- ½ tsp ground caraway
- 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℉). Line a baking 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 (I used my food processor, but you could do this process by hand - just don't overwork the ingredients if using a food processor).
- The dough should be slightly tacky but not too wet or too dry. If you find it is too sticky, just add more flour, a little at a time.
- Mould (or pat) into a round shape, and then place on the baking tray, pushing the dough down a little with the palm of your hand.
- Taking a large knife, score a deep cross on top of the dough, almost down to the bottom of the dough.
- Sprinkle with the seeds, and then 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 a slathering of butter, scrambled eggs or jam.
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.
- Use any seeds you like, totalling 100g (3½ oz).
