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Soda bread is great for people with yeast allergies, but it's super tasty too. This recipe has spelt flour in it, which has a lovely nutty taste, but can be quite expensive. The dough is very free form, and prone to take off, so I tend to do this in a tin if I want it for sandwiches, but it also works well on a baking tray. I think this recipe was originally done by Hugh Fernley-Whittingstall, but was adapted by a colleague of mine.
Units: US | Metric
Serving Size: 1 (1100 g)
Servings Per Recipe: 1
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