This is our favourite get younger bread recipe. It’s easy, basic and a great way to keep a flat tummy (good for the digestive tract). We keep a loaf around all the time. Serve with soup, as toast, or make a good, old-fashioned sandwich out of it.
Get a 500ml pot of natural soya yoghurt and dump it into a big mixing bowl. Next fill the empty 500ml pot with wholemeal spelt flour and add to mixing bowl. Then fill the 500ml pot again with white spelt and, again, add to mixing bowl (you get the gist!).
Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch or two (sometimes three) of Celtic sea salt or Himalayan pink salt.
For extra health, measure out two tablespoons of ground flax seed and add to the mixture.
Mix it all together and knead thoroughly with your hands. Once kneaded and in a manageable lump, plop into a greased loaf pan, or better yet, a Pampered Chef stoneware loaf pan. The stoneware cooks beautifully and I love, love, love using it!
Leave for 10-15 minutes to gently rise in a warm place. Then bake in the oven at 160 deg C, or 325 deg F for 50-60 minutes.
At the flax seed stage, you can literally add anything…grated Parmesan cheese, raisins, dates, nuts, caramelised onion, olives, crumbled feta cheese, bacon, cinnamon, curry powder. Quite literally, the world is your oyster. Fill your boots (loaf) however you like, and bake away for youth.
Slice and serve warm with a little organic butter, or toasted the next day for a younger snack.
Add nut butter and sliced banana for a post-workout energy boosting treat!