300g Wholegrain Spelt Flour
A big pinch of salt
2 tsp baking powder
230ml buttermilk (home-made if desired)
Flour for dusting


Oven and baking stone : 230°C
Set of scales, preferably digital
Large mixing bowl
Oven gloves

Once you have the oven and baking stone heated to 230°C, and all your ingredients and kit to hand, weigh the dry ingredients into the bowl and blend together.

Add the buttermilk and, using the scraper, mix the ingredients together for about 2 minutes, checking there are no dry bits at the bottom. The moment all the ingredients have mixed together and you have a sticky dough, flour the work surface and tip the dough onto it. Then cupping the dough between your floury hands, shape it into a round and place directly onto the baking stone.

Using the scraper, cut a cross deeply into the dough and bake for 15 -20 minutes, until your soda bread has a great golden crust and sounds hollow when tapped on the bottom.

Tom's Tips : Have your oven hot and work fast to get your loaf baking before the bicarbonate of soda in the baking powder runs out of gas. This will help ensure your soda bread is light and delicious. Go with the very wet dough in the recipe. The bran in the whole meal will carry on absorbing the buttermilk after you've put it in the oven.

Kindly Donated by
Tom and Henry Herbert
The Fabulous Baker Brothers Cookery Book


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