As a food producer the joy of using local and seasonal produce is always a thrill and very much on the customer agenda when shopping. Over the years one of the biggest let downs in this country has been the wheat! You could not get a good English bakers flour, any wheat grown in this country was blended with a foreign flour to up the protein content!
You can imagine my joy with news that Sharpham Park are growing there own Spelt wheat! And it makes fantastic flour,an absolute pleasure to work with!

500g Sharpham park spelt flour(or Stoates, they mill the same grain)
10g salt, 20g baking powder,100g oats, 100g grated cheddar,100ml oil, 2 tsp of runny honey, 50g wild rocket and 500ml of butter milk( or soured milk)

1. In a large mixing bowl add the flour, oats, salt and baking powder and mix together.
2. Add the chedder and rocket, mix in.
3. Make a well in the centre and add the honey, oil and the buttermilk.
4. The next stage is the most important part of a good soda bread! The less you handle the mixture the lighter and tastier the loaf will be!
5. Feather your hand out like a giant fork and gently start to combine the mixture.
6. This should take no more than a minute and the mixture should only just be combined!
7. Heavily flour your surface and pour your mixture out.
8. You must not try to mould your dough, but simply shape it round.
9. Line a baking tray with parchment paper and place your bread onto it.
10. Cut a cross into your soda bread, to give four equal pieces (cut right through the dough)
11. Place into a pre heated oven 230c or gas mark 8
12. Bake for 35-40mins

Take out of the oven, allow to cool slightly then smother with butter and allow the wonderful flavours of the English wheat, peppery rocket, sweet buttermilk and creamy cheddar show you why realbread is so easy to make at home and can be enjoyed by the whole family!

If you want a visual guide to help with this recipe and others click here.