We’ve taken our conventional formula for Irish soft drink bread and eased up it up by trading a portion of the AP flour with spelt flour, and utilizing yogourt rather than buttermilk.
1/3 cup (40 g) huge spelt pieces or oats
2 cups (300 g) spelt flour
1 1/2 cups (225 g) unbleached generally useful flour
2 tbsp earthy colored sugar
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking pop
1/4 cup (55 g) cold unsalted spread, diced
1 cup (250 ml) plain 2% yogurt
1/4 cup (60 ml) milk, in addition to something else for brushing
With the rack in the center position, preheat the stove to 375°F (190°C). Spread a 9-inch (23 cm) pie dish and sprinkle the base with 2 tbsp of the spelt chips.
In a bowl, consolidate the two flours, the earthy colored sugar, baking powder, salt and baking pop. Add the spread and rub into the flour with your fingertips until it structures pea-sized pieces. Make a well at the middle. Pour in the yogurt and milk. Blend just until the dry fixings are dampened.
Turn the batter out onto a work surface. With your hands, ply the batter until smooth. Shape into a bread around 9 inches (23 cm) in measurement and spot in the pre-arranged pie dish. With the tip of a blade, cut a cross about ½ inch (1 cm) profound over the whole surface of the bread. Brush done with milk and sprinkle with the excess spelt chips.
Prepare for 45 minutes or until a toothpick embedded in the focal point of the bread tells the truth. Unmould. Let sit for 15 minutes on a wire rack prior to cutting. Spread with margarine and serve close by soup or stew.