350g wholemeal spelt flour
50g white spelt flour
100g mix of linseeds and pumpkin seed
1.5 tsp bread soda
1.5 tsp xanthan gum – available in health food stores
0.5 tsp salt
2 fluid oz olive oil
250 ml sheeps yoghurt if you want dairy free - available in health shops (Nourish in Dublin generally has it) – otherwise same quantity of ordinary natural yoghurt
water- approx 150ml
Mix all the dry ingredients together, making sure that the bread soda is fully broken up
Mix the olive oil and yoghurt together, then add approx 100ml of waterr
Add the wet ingredients to the dry and mix thoroughly
If the mixture hasnt fully combined, add some water to the mix until you have a dough that is fully combined, but not overly wet (sorry, it is hard to be precise when describing dough texture!)
Place in a two lb loaf tin, which has been prepared by rubbing a little olive oil onto the surface, followed by a sprinkling of flour.
Bake in the oven at 180° for 45-50 minutes, or until the base sounds hollow when tapped. If when you first check the bread it isnt fully done, then place it in the oven directly, out of the loaf tin for it to finish off.
The bread lasts for up to a week, remaining very fresh to the taste.