Honey Cinnamon and Black Tea Bread

The honey is from Kazakhstan, given to my sister from a friend who had gone there on a hiking holiday.  The honey is thick, lush and has a slight nutty taste and ideal for this recipe.   The honey stands up very well to the strong black Ceylon tea.


115g white spelt white flour

115g plain flour

100g soft brown sugar

3g salt

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

100g honey (if you have any that’s set, this would be the occasion to use it)

150ml hot black tea (Ceylon, Assam or Kenyan), 2 teabags

Some vegetable oil for greasing



Preheat the oven to 160°C (conventional oven)140°C (fan) /325°F/gas mark 3.  Grease and line a loaf tin with greaseproof paper.

Measure and mix spelt plain flour, sugar, salt, baking powder, bicarbonate of soda in a bowl and set aside.

All the Dry Stuff

Brew the tea and use this to melt the honey in a smaller bowl.  Mix well to dissolve the honey.

Pour this mixture into the dry ingredients and fold well to combine.

The Dry and Wet Stuff

Spoon the mixture into the loaf tin and bake for 25 minutes, turn the loaf tin around and bake for a further 15 minutes or until a wooden toothpick inserted comes out clean.

Leave to cool in the loaf tin, remove and slice.

Sliced and ready for Buttering

Serve with salted butter and black tea or oolong tea.

Tea and Tea Bread! Never too much Tea