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  • Khorasan Soda Bread

    Something different to try for St. Patrick's day. I know that I risk possible abuse from the Irish because I’ve made this traditional soda bread recipe using Khorasan (or Kamut) flour, but bear with me. It still tastes like soda bread, but it is nutty, sweet moist and bakes to a beautiful light golden colour. Unlike normal bread there is no yeast in soda bread. It’s ready to bake in minutes because it uses bicarbonate of soda, or baking soda, which is an alkali to raise the dough. The baking soda needs both an acid and moisture to activate it...

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