For me, Soda bread’s a true winner: Yeast and hassle free (no sweat provoking kneading required), you can have a batch in the oven within 10 minutes. Genuinely. It’s so quick in fact, I’ve adjusted, binned and tweaked this ambitious (for someone who doesn’t make bread) combo countless times. I’m now ready to disclose.

Ingredients

275g spelt flour
175g rice flour
1 tsp baking powder
1 tsp bicarbonate of soda
1tsp sea salt
1 tbsp tahini
250ml milk retain drizzle for to brush over top (based on semi skimmed milk)

Method

Preheat oven to 190C / 375F / Gas 5. Sieve dry ingredients into a large bowl and mix to a soft dough with the milk. The dough should be slack but not wet.

Knead until smooth, form into a ball and flatten dough to 3 – 4” thick. Put on a greased baking tin and score a large cross o the top. Bake in the pre-heated oven for 35 – 40 mins.

The bread should still be quite moist in the centre due to the tahini so a knife shouldn’t come out clean. If you over cook, the bread will become dry quickly after cooling.

Serve warm or toasted with good, salty butter and soup. Or with Mum’s Seville orange marmalade.