SUPER SODA BREAD OR SODA FARLS.

INGREDIENTS

450g spelt flour or plain flour

500ml Kentish Kefir or natural live yoghurt 

2 tsp sea salt

2 tsp turmeric 

2 tsp toasted peppercorns

1 tsp bicarbonate of soda

METHOD

Preheat the oven to 200°C.

Place the flour, sea salt, bicarbonate soda, turmeric and peppercorns in a bowl and mix well.

Now make a well in the centre of the flour mix, pour in the Kefir and start mixing the ingredients into a soft dough, using your hands or a fork. Wholegrain flours can be quite absorbent, so if the dough gets too dry, add some more Kefir. Just be careful, the dough should not get too wet or sticky either.

Once you have a nicely textured dough, either tip on a floured surface and knead briefly or you can add a little flour to the bowl and knead the dough in the bowl.

Place a sheet of baking paper on a baking tray, form the dough into a round loaf, flatten and place on the baking tray. Cut a cross into the top and sprinkle with a little flour and bake for 30 minutes, until the loaf sounds hollow when you tap on it.

If making farls cut into half and then cut each half into 4 triangle farls shapes. Place on a lined baking tray and bake for 8-10 minutes. Alternatively, you can cook on a flat skillet for about 6-8 minutes each side.

Once baked leave to cool on a wire rack. Serve with ghee or your favourite butter.