Recipes from Bread on the Table by Valerie O’Connor, published by The O’Brien Press. For this recipe and more you can buy the her book here.
Spelt Soda Bread with DiliskAdd to My Cookbook
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- Difficulty Level Easy
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- 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
- 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.