Spelt Soda Bread Recipe

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1 loaf




  • 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.

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