Cheese and herb wholemeal spelt soda bread

Tuesday, 15 October 2013
A bit of a mouthful to say but an excellent mouthful to eat!  Another loaf from the department do and one that you can have a reasonable amount of and it not be too terrible on the points.

Stats: - whole loaf - 37 propoints, 1/8 of a loaf - 5pp.

300g wholemeal spelt flour
10g baking powder
5g salt
50g grated mature cheddar
a small handful of herbs - I used thyme, sage, rosemary and chives
10g mustard powder
260ml buttermilk

Set your oven to Gas Mark 8 and put your baking tray in - this will help to cook the base of the loaf when you put it in.

Mix all ingredients, minus the buttermilk.  Add buttermilk and incorporate it - you need to work at it a little bit - the dough will be a little wetter than you believe.  You may need to add a tiny bit more buttermilk or flour in order to get to the right doughy consistency.

Put the loaf on the baking tray and use a knife to make a deep cross across the top.

An optional extra is a further 10g of cheddar on the top to provide a little bit of melty cheese goodness. This doesn't change the points value of a serving but does bump the whole loaf up to 38pp.

Bake for 20 minutes.  Check to make sure that the middle is cooked by looking at it - it is the last bit to crisp up.

Enjoy with a little bit of Philadelphia, or mushroom pate from your foodie penpals package or just with lots of lovely English teachers.

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