I love this alternative to a long rising yeast bread.
The secret to the rise is the reaction between the acid in the curdled milk and the bicarbonate soda.
It’s made and in the oven in 5 minutes … No kneading required! What’s not to love?!
- 1 cup plain spelt flour
- 3 cups wholemeal spelt flour
- 3/4 cup rolled oats
- 1 1/2 tsp pink salt
- 2 tsp bicarbonate soda
- 2 cups milk of choice (I have used oat, rice or soy)
- 2tsp apple cider vinegar
Combine milk and vinegar and whisk vigorously until frothy. (Speed 4, 12 seconds). Set aside.
Place all dry ingredients in a large bowl and use a whisk to combine them well (speed 4, 10 seconds)
Add milk mix to dry mix and mix until combined (speed 4, 8 seconds, scrape and repeat).
Tip mix (it’ll be quite sticky) into a lined baking tray. Using wet hands, firm it into a loaf shape and use a sharp knife to slash the top.
Place into a preheated 220C oven and then after 15 mins turn down to 190C and cook for a further 15-20 mins, until loaf is well risen, golden brown and the bottom sounds hollow when tapped.
Transfer to a write rack to cool and then slice.
This freezes and defrost well.