Spelt – Triticum spelta – is an older type of wheat known to have been used from around 5,000BC.
Modern wheat is Triticum sativum.
I use a yoghurt & whey mix, as I nearly always have these in when I make yoghurt cheese, but you can adapt by using a milk & water mix or buttermilk instead.
250g spelt flour
150g plain flour
1 teaspoon of salt
1 teaspoon of baking powder
200ml of yoghurt
150ml of whey
Pre-heat the oven to GM 6 – 200°C
Flour a baking tray.
Mix all the dry ingredients in a big bowl.
Mix the yoghurt and whey together in jug or bowl.
Add the yoghurt mixture to the dry ingredients, bit by bit, using a wooden spoon to mix it all together .
Use your floured hands to bring it all into a soft dough ball, trying to handle the dough as little as possible.
Place the ball onto the floured baking tray and flatten it slightly.
Using a sharp large knife cut a cross or star through most of the thickness
Bake for 30 – 35 minutes.
The base should sound hollow when the bread is cooked .
Leave to cool on a cooling rack.
To the flours add a 100g of dried fruits – raisons, sultanas, dried apricots etc.
I love the taste of the apricots!
As with all soda breads, they do tend to become stale very quickly, however they are delicious toasted.