Apple & Pear Cider Spelt Soda Bread
A delicious wholegrain spelt loaf flecked with pieces of apple made with sweet pear cider, perfect for breakfast, tea or lunch!
- 250 g Plain strong flour
- 250 g Wholegrain spelt flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 400 mls Pear cider
- 1 tsp Salt
- 1 Eating apple Cox is good peeled and diced small
Pre-heat the oven to 190°C.
Combine the flours, salt, bicarbonate of soda and baking powder in a bowl.
Mix in the apple.
Pour in the cider and combine to form a dough (you might want to oil your hand).
It will be a wet dough but you might need to add a little more flour.
Tip onto a well floured work top and knead for 1 minute. (Do not overwork the dough or you will lose all the gases that are going to make this loaf rise in the oven).
Form the dough into a round, dust with spelt flour and score a cross into the top.
Place on a floured baking sheet and bake for 40 minutes. (If it makes a hollow sound when base is knocked it’s ready).
Place on a cooling rack.