Bicarbonate Of Soda Bread. Sensitive To Yeast!

• 370-380 g natural yoghurt
• 300 g flour (bread flour)
• 200 g of flour (bread flour)
• 50 g of whole grain spelled flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 2 tablespoons oil
• 1 tablespoon seed mixture.

1. Preheat the oven to 230 degree heat.
2. True, it had a rest, because the dough was a little stiff.rnI mixed the dough with the paddle, maybe 5 minutes. Medium to hard doughrnVery good consistency, not stuck in a Dish, and not on my hands.
3. Formatted board making, dish lined with baking paper did, slammed the lid and pushed the hot oven.
4. 20 minutes at 230 degrees, bake for 30 minutes at 210 degrees. Towards the end of cooking, the top covered with baking paper, since it is highly reddened.

natural yoghurt, flour, flour, flour, salt, baking soda, sugar, oil

Taken from food52.com/recipes/20399-bicarbonate-of-soda-bread-sensitive-to-yeast (may not work)