Spelt Soda Bread Bannocks with Corn Butter

Method

1. In a large bowl, weigh out and whisk together the wholemeal spelt flour, plain flour, salt, baking powder, and bicarbonate of soda.
2. Heat a small frying pan over medium heat and dry-toast the cumin seeds, nigella seeds, and desiccated coconut, stirring often until fragrant and the coconut begins to lightly brown. Remove from the heat and whisk into the flour mixture.
3. Weigh out the yoghurt and milk in a measuring jug. Whisk until combined, then pour into the dry ingredients to make a soft dough (it should be sticky; add a splash of extra milk if needed rather than extra flour).
4. Place a heavy-based griddle or frying pan over a medium-low heat and sprinkle lightly with flour (the flour should brown slowly without burning).
5. Liberally dust your work surface with flour, tip out the dough mix, and form into a flat, even circle roughly 20cm in diameter. Sprinkle the top with more flour, then cut into four equal triangles using a dough scraper or large knife.
6. Gently transfer the triangles to your pre-heated pan and cook for 5 minutes until browned on the bottom, then flip to cook the other side. Stand each bannock on its edges to brown the sides as well.
7. Meanwhile, make the corn butter: add the fresh corn kernels, soft butter, and a pinch of salt to a small blender and blitz until whipped and creamy with small chunks of corn throughout. Taste and adjust salt if necessary. Roughly chop the basil.
8. Place cooked bannocks on a wire rack to cool slightly, then split open and spread liberally with the corn butter. Finish with fresh basil sprinkled on top.