- Image by foodistablog via Flickr
A fast and yeast free bread. It doesn’t keep well but it does freeze.
- 1lb/450g spelt flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tbsp butter
- ½ pint/280ml milk
- 2 tbsp lemon juice or wine vinegar
Heat the oven to 200C/400F/gas mark 6.
Mix together the flour, bicarbonate and salt (a whisk does this quickly and thoroughly).
Rub in the butter until it more or less disappears. Mix the milk and lemon juice or vinegar (the milk will curdle) and tip it into the flour bowl. Bring together the mixture with a fork to make a soft dough.
Tip it on to a floured baking sheet and quickly shape it into a round with your hands. Cut a deep cross into the top with a knife and put the bread straight in the oven.
Bake the bread for 40 minutes, then turn it over and bake for another 5-10 minutes on its back.
Eat hot from the oven, or cool the loaf on a wire rack.
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Sian does loads of things, too many to be brilliant at any of them. She co-founded Stormchasers Ltd with her husband Mark, runs a internet marketing training group for small businesses, is a writer, blogger, Master NLP Practitioner and business coach. Sian & Mark contribute jointly to the Ex-armed Forces Club and their blog, Leaving The Armed Forces, the programme to support anyone leaving the armed forces (surprisingly enough). Oh, and they help small businesses with a boring old website sitting around like a lump of toffee stuck down the back of the sofa, to get a dynamic and fluffy blog.
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