Made this yummy bread for lunch today – quick and easy to bake. Added bonus, unlike shop bought bread, it’s not loaded with salt, sugar and preservatives.
- 450g plain wholemeal flour, plus extra for dusting
- 75g mixed seeds
- 1 tsp bicarbonate of soda
- 1 tbsp. black treacle
- 150g pot natural yoghurt, made up to 450ml with water
Heat oven to 200oC/180oC fan/gas mark 6 and line a baking sheet with parchment paper. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yoghurt mixture and when the treacle dissolves pour onto the fry ingredients. Stir together with the blade of a knife until you have a soft sticky dough. Leave foe 5mins (this allows time for the liquid to absorb into the bran).
Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, don’t over handle it 0 treat it like scone dough. Lift onto the baking sheet and bake for 25-30mins until the crust is golden and the loaf sounds hollow when tapped underneath.