- Dry ingredients
- Any number of the following:
- Rye flour
- Spelt flour
- Very strong white wheat flour
- Mixed with any number of the following:
- Strong wholemeal flour
- Wholemeal seed and grain breadflour
- 2 tsp bicarbinate of Soda per 500g
- 1 tsp fine salt per 500g
- For bread mix (per 500g mix)
- 2 tablespoons olive oil
- 1 tsp cream of tartar (optional)
- approx 2 cups yoghurt
- Water as required
- 3 tsp carroway seeds
- 3 tsp sunflower seeds or mixed seeds
Wheat and spelt soda bread with seeds
Ingredients
Method
1. First make up the dry mix. This can be made and kept in any quantities. For 1.5 kg mix the following:
1 part rye, spelt, strong white flour or any combination of these three
to 1 part strong wholemeal and wholemeal seed and grain
6 tsp bicarb of soda
3 tsp fine salt
2. When making up the bread, mix this in a bowl with the yoghurt, olive oil, and enough water to reach the required consistency; that is, a dropping consistency around two thirds of the way from the consistency of a pancake batter to a bread dough: not nearly thick enough to kneed but just thick enough that the mix keeps a little shape in the tin. (This is usually something like one parts water to 2 parts yoghurt, with half the olive oil to water.)
3. Grease a tin, then line with parchment paper which, for best results, is greased itself.
4. Add the bread dough/batter to the tin so that it is a little higher in the middle than at the edges. Shake the seeds uniformly over the top of the loaf, drizzle a little olive oil in the centre of the mixture, and place in a preheated oven at around 190 degrees c for 45 - 60 minutes, until the the bread is browned on the top.
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