Soda Bread

 

Spelt Wholemeal Soda Bread - from Doves Farm website

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, bicarbonate of soda and salt into a bowl, stir to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl.
4. Measure the boiling water into a jug and add the cold water.
5. Add the yoghurt and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
7. Tip the dough into the prepared tin, smooth the top and dust lightly with flour.
8. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin, creating a dome so the bread can rise during cooking.
9. Bake for 55 minutes.
10. Carefully remove the tin foil and bake for a further 10 minutes.
11. Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked.
12. Leave to cool on a wire rack.
13. Cool completely before slicing.