A relative of wheat but much more digestible, Many people with sensitivity to wheat find they can tolerate spelt In this recipe I have combined spelt with milled flaxseed for its omega 3 and soluble fibre. Flaxseed adds firmness and moistness to the bread without the need for egg. Black strap molasses adds a rich sweetness and is rich in iron and trace minerals while fennel seeds are calming to the digestive system and add a sweet anise flavour to the bread.

Ingredients

400g/ 14 ozs         Whole Grade Spelt flour
60g/ 2 ozs             Milled Golden Flaxseed
½ Tsp                   Sea Salt
1 level Tsp            Breadsoda
60g/ 2ozs             Irish Butter
1 Tblsp                 Blackstrap molasses
350mls/ 12 Fl ozs  Buttermilk
1 Tsp                   Toasted Fennel seeds

Method

• Preheat the oven to 350F/180C/Gas 4.

• Toast the fennel seeds in a pan over a medium heat until very slightly coloured

• Tip the dry ingredients including the fennel seeds into a large mixing bowl and stir.

• Rub the butter into the flour with your fingers to form a light crumb or buzz the flour with the butter in a food processor.

• Add the black strap molasses to the buttermilk and whisk in using a hand whisk. ( If the molasses is too thick, heat in a bowl over some hot water until runny, then add to the buttermilk

• Make a well in the centre of the flour and pour in the buttermilk mix, stirring with a large spoon to form a soft dough.(The dough should be slightly wet and sticky.)

• Place the dough in a greased and lined 2 lb loaf tin.

• Cut a cross in the top and bake for 40-45 minutes until the base of the loaf sounds hollow when tapped. Cover loosely with foil for the last 20 minutes of baking