Yeast-free Spelt Bread

Try this incredibility simple bread recipe.  It is moist and delicious.

225g/8oz/1½ cups wholemeal spelt flour
1 tsp bicarbonate of soda
Himalayan sea salt
2 teaspoons fresh lemon juice
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 organic egg
150ml rice milk
Pumpkin Seeds for the topping

Preheat oven to 190°C/375°F/Gas Mark 6.

1. Sift and mix the flour, bicarb powder and a good pinch of sea salt.
2. Stir in the lemon juice and oil.  Beat the egg and rice milk together and add to mixture.
3. Mix to a batter (dropping consistency) and put into a greased/lined ½ kg/1lb loaf tin.
4. Bake for 35 minutes.

This recipe is easy to double and put in a larger loaf tin.  The bread freezes well.