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Soda Bread Using Spelt And Honey


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Soda Bread using Spelt and Honey

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  • Mixing time: Mix the dry ingredients together for about one minute. Add the water and vegetable oil and mix for about 30 – 40 seconds on first speed until the complete mixture is wet. Do not over mix!

  • Dough temperature: 26° C – 28° C 

  • Bulk fermentation time: none 

  • Scaling weight: 0.600 kg

  • Intermediate proof: none

  • Processing: tin bread

  • Final proof: none

  • Baking temperature: 230° C, dropping to 210° C 

  • Baking time: 30 minutes 

  • After the mixing time, put the dough onto a table dusted with flour. Scale the dough, mould round and place in round or square baking tins. Using a steel scraper, cut a cross shape (X) into the dough with a depth of about 10 mm.

Delivery across
UK & Ireland