GF (OPT) : SF

Makes one small round loaf

250g spelt or gluten free flour

1/2 teaspoon sea salt

1/2 teaspoon bi-carb soda

150ml natural yoghurt

100ml milk

1 teaspoon Dijon mustard

2 teaspoons activated charcoal powder+

Preheat oven to 200 degrees and line a baking tray with baking paper. Sift the flour, sea salt, charcoal and bi-carb into a mixing bowl. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined. Using floured hands (probably advisable to use gloves here as the charcoal definitely loves getting under nails!) scrape the dough onto a baking sheet and manipulate into a rough round. Top with a dusting of flour. Bake in the oven for 30 minutes.  Allow to cool before slicing. Keeps 1-2 days