Spelt Soda Bread with Dilisk

Name: Spelt Soda Bread with Dilisk
Prep time: 15 min
Total time: 50 min
Ingredients: 500g white spelt flour; 1 tsp salt; 1 tsp bread soda; 350ml buttermilk; 10g dried dilisk; rehydrated in water for 10 minutes with the water squeezed out and the seaweed finely chopped

Share & Comment

Ingredients

500g white spelt flour
1 tsp salt
1 tsp bread soda
350ml buttermilk
10g dried dilisk, rehydrated in water for 10 minutes with the water squeezed out and the seaweed finely chopped

Instructions

Preheat the oven to 200C/390F/Gas 6
Combine the dry ingredients in a large bowl and add the buttermilk, stir with your hand to make a rough dough. Next add the dilisk, mixing with your hand to combine. Turn the dough out onto a lightly-floured surface and knead for a minute and shape into a round, pressing it down to about 4cm/1½ inches in height.
Place the dough onto a floured baking tray and cut a deep cross into it. Bake for ten minutes at 200°C and then reduce the heat to 180C/350F/Gas 4 and bake for a further 30-40 minutes until the loaf is golden and the bottom sounds hollow when tapped. Leave to cool then slice and enjoy with a topping of smoked salmon, with a squeeze of lemon juice and a sprinkling of black pepper.
This loaf keeps surprisingly well, for up to a week. Maybe it’s the seaweed that does the trick, but it makes it all the more appealing.