A delicious loaf that's simple to make using spelt and wheat flours, which my growing grand-daughter puts away at the rate of 2 loaves per week (there's no better recommendation)
Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.
This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast. The use of spelt and rye blends of plain and wholemeal go well to create good flavour and texture, addition of mixed seeds and flakes give the bread a more wholesome substance. The use of natural yojurt and milk iin the mix to replace buttermilk gives an improved depth of flavour.