Wholemeal Spelt Soda Bread


  • 250g Craggs & Co Wholemeal Spelt Flour
  • 250g Craggs & Co Plain Spelt Flour
  • 1tsp bicarbonate soda
  • ½ tsp baking powder
  • 1/ tsp salt,
  • 420 ml buttermilk, or half milk and plain yoghurt
  • 1oz butter or margarine


  1. Preheat the oven to 200C/400F/Gas 6, or use the top oven of an AGA.
  2. In a large bowl, sieve and mix together the two types of flour, baking powder, bicarbonate of soda and salt.
  3. Rub in the butter/margarine.
  4. Add the buttermilk or mixed milk and yoghurt, and mix gently to a sticky dough.
  5. Put the dough onto a cold lightly flour dusted work surface.
  6. Do not knead, just gently roll and fold and shape the dough into a round flat ball, then flatten gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
  7. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.
  8. Leave to cool on a wire rack. This loaf is best eaten on the day of baking!

Posted on

October 27, 2020