Dorset Cheddar & Cider Spelt and Rye Soda Bread.
DORSET CHEDDAR & CIDER SPELT AND RYE SODA BREAD
I Developed This Fantastic Bread after reading Katie Smith @brilliantbake amazing recipe for Guinness Bread. I decided to play homage to my new home with local produce and a combination of wholegrain flours for flavour and nutritional content. It’s so easy and toooooooo good!
Please Feel Free to play around with flour combinations. Bear in mind that wholegrain flours generally absorb more liquid than White flours so play within the ratios given.
150g Wholemeal Spelt Flour
50g Dark rye Flour
175g Plain Flour
½ tsp Fine Salt
1 tsp Bicarbonate Soda
15g Dark or Light Brown Sugar
30g Butter, softened, cut into 1 cm cubes
240g Whole milk, mixed with 1 tbsp lemon juice/vinegar and set aside for 5 mins
100g Backstrap Molasses/ Honey
100g Cheddar cut into 1cm Cubes
1. Preheat Oven 190C. Grease and line a 2lb loaf tin and set aside.
2. Mix the flours, oats, salt, bicarb and sugar in a bowl with a whisk to throuroughly disperse the bicarb.
3. Rub the butter in until you have small pea sized amounts throughout the butter.
4. Whisk together the milk mix, molasses and cider until combined and work into the dry ingredients gently by hand. Once totally incorporated, stir through the cheese.
5. Pour into the tin and bake 55-60mins on the middle shelf, when cooked the loaf will smell nutty and will sound hollow when tapped on the bottom.
6. Turn out and leave to cool completely before slicing to allow the crumb to set. Cutting to early will squash the bread making it heavy.