Our beautiful spelt soda bread with bacon & shallots


2 shallots                    
100g lean bacon (or about 5 slices)
450g wholegrain spelt flour
1tsp bicarbonate of soda                    
1tsp salt
1tbsp cider or white wine vinegar
245ml milk

Makes 1 lovely loaf                    
Preparation time: 25 minutes
Cooking time: 30 minutes


  • Set your oven 220C fan / 240C conventional
  • Lay a piece of greaseproof paper in the bottom of a baking tray and dust lightly with a little extra flour
  • Peel and finely dice the shallots
  • Remove the majority of the fat off the bacon and cut into fine shreds             
  • Fry the shallots and bacon together in a lightly oiled frying pan until both are starting to brown (and the bacon is cooked throughout)
  • Drain the bacon and shallots on a piece of kitchen towel to remove excess oil and then toss into the flour
  • In a large bowl, roughly mix together the flour, salt and bicarbonate of soda
  • Tip 1tbsp of cider vinegar into a measuring jug and top up to the 260ml mark with milk
  • Put the milk and vinegar into the flour and quickly begin to mix (you must mix without delay as the bicarbonate is already starting to work)
  • Bring the dough together until it is thoroughly mixed and the bacon and shallots are evenly spread but don't overwork it.  You do not need to knead as with a yeast-leavened bread
  • Form into a round or oval shape and, using a long sharp knife, make a deep cross in the dough (you want to cut about 90% through the loaf, just leaving a little join on the bottom)
  • Place immediately in the middle on the oven
  • Cook for 10 minutes and then turndown your oven heat to 200C fan / 220C conventional for another 20 minutes
  • Tip

    If you shape it into an oval as opposed to a traditional round shape it's easier to get better sized slices off once cooked

    Thank you

    Thank you to Lynn Clark who kindly created this delicious recipe for us.  To see more of her recipes please visit her blog for more inspiration

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