I had forgotten how easy and satisfying this bread is to make. So when I discovered it again last week I enjoyed the first slice while still warm with lots of butter and a generous layer of local honey. This bread can be made more savoury by adding a desert spoon of dried rosemary or herb of your choice.
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Yields1 ServingPrep Time5 minsCook Time40 minsTotal Time45 mins
500gwhole meal or plain spelt flour
400ml kefir or buttermilk
2tspSea salt
1tspbicarbonate of soda
1
Heat oven to 200c or 180 fan . Gas 6
2
Mix together all the dry ingredients in a large bowl
3
Pour the kefir into the centre of the flour and mix with a knife
4
When the mixture is all combined and sticky transfer to a floured surface and shape into a flat ball
5
Using a sharp knife make a deep cross on top
6
Put on a baking tray and into the oven
7
Cook for 40 mins
8
Remove From the oven and place on a wire rack to cool
9
When cool slice and enjoy.
As this bread has no preservatives it needs to be refrigerated and also a good idea is to slice then freeze .
