This technique should be in every cook’s repertoire. Amazingly simple, and the ideal foundation in baking. No kneading or rising – just mix and bake.
170g self-raising flour
170g white spelt flour
1/2 teaspoon salt
1 tablespoon white wine or cider vinegar
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated
- Preheat the oven to 200°C.
- Add the vinegar to the milk to create buttermilk.
- Leave to stand for 5 minutes.
- Mix the flours with the salt and the dill.
- Add the grated beetroot and combine well, then add the baking soda.
- Next, add the buttermilk and mix it quickly to form a soft dough.
- Dust a large baking tray with flour.
- Gently transfer the dough onto the baking sheet.
- Take a large, straight spoon handle and coat it in flour. Then use the handle to push a cross shape into the dough.
- Bake for about 30 minutes, or until the loaf sounds hollow when tapped.
- Leave to cool on a wire rack.