Charcoal Soda Bread

Ingredients

• 250g spelt or gluten free flour
• ½ tsp sea salt
• ½ tsp bi-carb soda
• 150ml natural yoghurt
• 100ml milk
• 1 tsp Dijon mustard
• 2 tsp activated charcoal powder

Method

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Place flour, sea salt and bi-carb soda into the mixing bowl. Using the dough hook attachment, fold ingredients on speed 1 for 30 seconds.
3. In a small bowl whisk together the yoghurt, milk and Dijon mustard. While the flour mixture is folding, slowly pour in yoghurt mixture and continue folding for 90 seconds or until dough is formed.
4. Once dough is ready, use a spatula and scrape the dough together in the bowl to form a ball.
5. Place dough ball onto lined tray and bake in the oven for 40 minutes. Allow bread to cool before slicing.

Tips: Bread will keep for 1-2 days in an airtight container.