www.odlums.ie /recipes/tomato-spelt-bread/

What you need:

  • 175g/6oz Odlums Spelt White Flour
  • 175g/6oz Odlums Spelt Wholemeal Flour
  • 50g/2oz Mixed Seeds (Sesame, Linseed, Pumpkin etc.)
  • 1 Teaspoon Odlums Bread Soda (sieved)
  • 450ml/500ml Buttermilk
  • 2 Tablespoons Roma Tomato Puree
  • 50g/2oz Roma Sun Dried Tomatoes (chopped) optional

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Put the flours, seeds and bread soda into a bowl and mix well.
  3. Make a well in the centre and add the milk, puree and tomatoes, if used. Mix to a soft dough.
  4. Transfer to the prepared tin and bake in a central oven position for 40 to 45 minutes until risen and nicely browned. Bread is baked when tapped underneath and has a hollow sound.
  5. Turn onto a wire tray to cool.
To-Bread-r

Tomato Spelt Bread

Category

Back to School

Cook Time

45 mins

What you need:

  • 175g/6oz Odlums Spelt White Flour
  • 175g/6oz Odlums Spelt Wholemeal Flour
  • 50g/2oz Mixed Seeds (Sesame, Linseed, Pumpkin etc.)
  • 1 Teaspoon Odlums Bread Soda (sieved)
  • 450ml/500ml Buttermilk
  • 2 Tablespoons Roma Tomato Puree
  • 50g/2oz Roma Sun Dried Tomatoes (chopped) optional

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Put the flours, seeds and bread soda into a bowl and mix well.
  3. Make a well in the centre and add the milk, puree and tomatoes, if used. Mix to a soft dough.
  4. Transfer to the prepared tin and bake in a central oven position for 40 to 45 minutes until risen and nicely browned. Bread is baked when tapped underneath and has a hollow sound.
  5. Turn onto a wire tray to cool.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox