350g white spelt flour
150g wholemeal spelt flour
1½ tsp bicarbonate of soda
1 tsp table salt
1 tsp caster sugar
450ml buttermilk (or ordinary milk with a level tsp of cream of tartar)
Preheat the oven to 200 degrees/Gas 6.
Sift the dry ingredients into a bowl and make a well in the middle.
Reserve 2 tbsp of the buttermilk and add the rest to the bowl, mixing lightly with a fork as you add it (be careful not to overwork the dough but just make sure all the dry ingredients are mixed in).
Add the remaining buttermilk if necessary.
Tip the dough onto a floured work surface and knead gently for 30 seconds to combine (do not overwork).
Line a baking sheet with baking paper and dust wwith flour.
Form the bread into a round, place on the tray and flatten slightly then use a serrated knife to cut a deep cross in the top of the loaf.
Place in the oven and bake for 30-35 minuts, until the soda bread is golden on the outside and cooked through (check by tapping the base as it should sound hollow when cooked throught).
Cool on a wire rack before serving warm or cold.