Quick Wattleseed Soda Bread

• Baking & Spices

  • 1 1/2 tsp Bicarbonate of soda
  • 200 g Plain flour
  • 3/4 tsp Sea salt, fine
  • 100 g Wholemeal spelt flour

• Dairy

  • 1 tbsp Milk
  • 300 ml Yoghurt

• Other

  • 2 teaspoons toasted and ground wattleseed (fine to omit if you can't find this

Found on chewtown.com

Ingredients

• 200g plain flour
• 100g wholemeal spelt flour (or wholemeal flour)
• 1 1/2 teaspoons bicarbonate of soda (aka Baking Soda)
• 2 teaspoons toasted and ground wattleseed (fine to omit if you cant find this)
• 3/4 teaspoons fine sea salt
• 300ml yoghurt
• 1 tablespoons milk

Directions

• Preheat your oven to 200 degrees CelsiusSift the flours and bicarbonate of soda (baking soda) into a large mixing bowl. Add the salt and stir until well combined. Make a well in the centre and add the yoghurt to the well. Stir the yoghurt and flour mixture together until it comes together in a ball.Transfer the dough to a floured bench top and very lightly kneed for a minute until it comes together in a loose ball.*Place the dough on a floured baking tray and cut a cross in the top of the dough (about 1/3 through the dough). Brush the top of the dough with the tablespoon milk and then bake for 30-35 minutes or until the outside is golden and the base sounds hollow when tapped.Soda bread is at its best when served warm, but is also lovely toasted the following day.*you need to work quickly at this point, because you need to get the bread into the oven while the bicarbonate of soda is still working. The dough should still be rough and not smooth like yeasted bread dough.