Basic ratio is 200 milk to 400 flour
I use Spelt Flour 50/50 integral (whole grain) and refined
I am dairy free, so I use a nut/oat/spelt milk (depending on whats available)
and 15ml of Apple Cider Vinegar with Mother to Sour
200ml Soured Veg Milk / Buttermilk
15ml Vinegar ACV or Balsamic (for extra Yumminess)
2 teaspoons Bicarbonate of Soda (aluminium free!)
20ml Oil - Olive / Rice Bran / Coconut
20-30ml liquid sweetener - Honey / Maple Syrup / Agave or if really stuck dissolve some sugar in hot water
* 40grams of extras for diversity - Seeds / Herbs / Grated Cheese&Onion sky is the Limit! *
Directions: heat oven to 180C / 350F
Mix dry ingredients together in big bowl
Mix wet ingredients together
once you mix the wet and dry together the Bicarb will start "fizzing" so speed and delicacy matter here.
thoroughly mix the wet and dry together forming a dough - add more milk or flour is necessary - a sloppy dough is fine.
if you want crumbly eat straight from the oven with butter bread knead just enough for the dough to stay together
if you want a more solid loaf knead for longer
if you want a hard crust use your hand to coat a layer of oil over the finished dough ball once you have carefully laid it on the baking sheet
(I use a silicon reusable baking sheet)
run a sharp wet knife across the top to create a cracking point (looks nicer than an exploded point)
Place in the oven for 35 - 50 mins - I check after 35 with a wooden chop stick poked into the centre. if it comes back sticky keep cooking and checking.
If the top is darkening and the middle is still runny its too high in the oven (from experience) but another silicon sheet over the top will stop it burning.
when you take it out of the oven I like to turn it over and take the baking sheet off which releases steam which can otherwise result in a soggy bottom!
cover with a tea towel and wait until you can eat it without burning your mouth (again from experience)