Wholemeal Spelt Soda Bread
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
The easiest bread recipe going, just mix, stir, shape and bake. No kneading or proving required. The end result is a beautiful crusty loaf, nutty from wholemeal spelt flour and delicious served with soup or toasted and spread with salty butter.
  • 300g wholemeal spelt flour, plus extra for dusting
  • 2 tsp baking powder
  • large pinch salt
  • 240g natural fat free yoghurt
  1. Preheat the oven to 240 C/220 C fan. Place a baking stone or tray inside to heat up.
  2. In a large bowl, stir together all the dry ingredients. Add the yoghurt and stir until just combined to a sticky dough.
  3. Tip the dough out onto a lightly floured surface and shape into a round using your hands. Dust with flour then mark a deep cross in the top.
  4. Transfer your loaf to the pre-heated baking tray or stone and bake for 15 - 20 minutes until crusty and golden and the bottom sounds hollow when tapped. Allow to cool completely before slicing.
  5. Will keep for 2 - 3 days and can also be sliced and frozen.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2018/04/23/wholemeal-spelt-soda-bread/