[schema type=”recipe” name=”Rosemary and thyme soda bread – sugar free recipe” author=”Rachel Howard” pubdate=”2016-10-30″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/10/Soda-Bread-6.jpg” description=”A rosemary and thyme soda bread using wholewheat spelt flour” prepmins=”10″ cookmins=”30″ ]
I’m not really a bread baker usually, but I thought I would treat myself to some homemade soda bread for todays lunch.
This loaf is great for bakers new to bread making as you don’t have to let anything prove. It’s such a quick recipe and tastes amazing.
I text my husband as soon as this went in the oven, so by the time he got home from riding there was fresh warm bread on the table for lunch. He had it with pesto and cheese and absolutely loved it.
The recipe is adapted from I Quit Sugar.
- 250g wholemeal spelt flour
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp chopped rosemary (around 3-4 sprigs)
- 150ml natural yogurt (I used Fage Greek yogurt)
- 100ml milk
- 1tsp Dijon mustard
- 1/2 tbsp thyme leaves (around 3-4 sprigs)
- Preheat the oven to 200C and line a baking tray with parchment paper
- Sift the flour, salt and bicarbonate of soda into a mixing bowl
- Stir in the chopped rosemary
- In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard by hand
- Make a well in the dry mix and pour in the wet ingredients
- Fold the ingredients together until combined
- Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round
- Top with thyme leaves and a dusting of flour
- Bake in the oven for 30 minutes
- Allow to cool before slicing
I honestly love this recipe and it will probably become a Sunday staple in the house. It makes quite a small loaf which is ideal for 2 – 4 people (depending on how hungry you are!) It would go beautifully with some homemade soup – perfect for an autumn Sunday!