White Soda Bread

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This is one of my favourite types of bread. There's no yeast or sugar involved and doesn't give the bloating feeling that many breads can give. I like to eat it as fresh as possible, once it's cooled down enough I always tuck into a slice. 

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Ingredients

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450g spelt flour, preferably organic

1 level teaspoon salt

1 level teaspoon bicarbonate of soda

14fl oz buttermilk

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Method

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Preheat your oven to 250ºC.

Sieve the dry ingredients. Make a well in the centre. Pour in all of the buttermilk at once. Using one hand, with your fingers stiff and outstretched like a claw, stir in circular movements from the centre and spiral to the outside of the bowl. The dough should be softish, not too wet and sticky. When it all comes together, turn it out into a well-floured work surface. Wash and dry your hands.

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Tidy it up and put on a baking tray. Pat the dough into a round about 4cm deep. Cut a deep cross on the loaf and prick in the four corners. Bake in the oven for 15 minutes, then turn it down to 200ºC for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: when it is cooked it will sound hollow.

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Cool on a wire rack.

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