Baking is not my greatest skill, I really wish it was but no, I am rubbish at baking cakes. All birthday cakes in my house are either store bought or purchased from a nice baker. With the exception of apple crumble and the easier ones likes banana bread/muffins or carrot cake, I tend to avoid it at all costs. This is also true of baking bread. However hard I try if a bread needs to rise it will point blank refuse to do it for me! Even the pizza dough recipe I use is a no rise recipe.
That said this is a bread even I can make! Its super easy, no kneading, no messing around with yeast, no waiting for the rise. This bread is great in lunch boxes and pretty awesome with a bowl of steaming hot soup. And best of all it reminds me of home 🙂
So this recipe has a little twist….spelt flour. Why I hear you shout are you messing with the great Irish soda bread? Well spelt is a little bit special, for starters it’s a whole grain which is great but it also is higher in protein and has higher amounts of vitamins and minerals than regular flour. Due to it’s lower gluten content and high fibre content it is easier to digest than common wheat flour.
250g Spelt Flour plus extra for dusting the baking tray
250g plain flour
½ tsp sea salt
1 ½ tsp bicarb of soda
1 small tbs runny honey
350 ml semi skimmed milk (you can also use buttermilk, I used milk that was on the turn, waste not want not )
Pre-heat you oven to 200 degrees c
- Lightly flour the baking tray
- Mix all the dry ingredients together
- Add the honey to the milk
- Make a well in the flour mixture
- Start adding the milk mixture then stir with you hand until you have a wetish dough, try not to handle it too much. If it feels too wet add some more flour likewise if it’s too dry add more milk
- Place on the baking tray and shape into a round, flatten slightly with you hand
- Cut a cross in the middle using a sharp knife
- Turn down the heat in the oven to 180 degrees
- Place your bread on the middle shelf and bake for aprox 45mins
- To check your bread is cooked take it out of the oven and carefully turn it upside down, give the base a knock, if it sounds hollow it’s done!