- 150g spelt flour, plus extra for dusting
- 150g plain flour
- 1tsp bicarbonate of soda
- 1tbsp treacle
- 284ml carton buttermilk
- milk, for brushing
- ½tbsp mixed seeds
- ½tsp caraway seeds
Heat the oven to 200C, gas 6 and oil a baking sheet. In a bowl, mix together the flours, 1tsp salt and the bicarbonate of soda.
Make a well in the centre, add the treacle and buttermilk and mix together to form a soft but not too sticky dough. Add a little more milk if the dough is a bit dry.
Turn the dough out onto a lightly floured surface and knead briefly and lightly into a round. Flatten the dough into a disc about 4cm thick and place on the oiled baking sheet. Press a large, deep cross in the top of the bread using a wooden spoon handle. Brush with milk and sprinkle over the seeds.
Bake for 25-30 minutes. The cooked spelt soda bread loaf should sound hollow when tapped on the base. Remove from the oven and leave to cool.