Wholemeal Spelt Soda Bread

Ingredients:

• 250g Craggs & Co Wholemeal Spelt Flour
• 250g Craggs & Co Plain Spelt Flour
• 1tsp bicarbonate soda
• ½ tsp baking powder
• 1/ tsp salt,
• 420 ml buttermilk, or half milk and plain yoghurt
• 1oz butter or margarine

Method:

1. Preheat the oven to 200C/400F/Gas 6, or use the top oven of an AGA.
2. In a large bowl, sieve and mix together the two types of flour, baking powder, bicarbonate of soda and salt.
3. Rub in the butter/margarine.
4. Add the buttermilk or mixed milk and yoghurt, and mix gently to a sticky dough.
5. Put the dough onto a cold lightly flour dusted work surface.
6. Do not knead, just gently roll and fold and shape the dough into a round flat ball, then flatten gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
7. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.
8. Leave to cool on a wire rack. This loaf is best eaten on the day of baking!