I tend to only eat bread a couple of times a week and I always make sure I eat the type of bread that contains no added sugar (a lot of white bread does – check the label next time before you buy!) e.g. sourdough or rye. After all, nothing beats some avo mashed on a piece of toast for breakfast. However, I stumbled across this recipe on The Brown Paper Bag and it honestly is to die for. Not only is it super easy to make (no yeast or proving) but it can also be so easily adapted to change the flavour.
250g wholemeal spelt flour.
1/2 teaspoon sea salt.
1/2 teaspoon bi-carb soda.
1/2 tablespoon chopped rosemary.
150 ml natural yoghurt.
100 ml milk.
1 teaspoon Dijon mustard.
1/2 tablespoon thyme leaves.
1. Preheat oven to 200 degrees and line a baking tray with baking paper.
2. Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary. 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.
3. Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round.
4. Top with thyme leaves and a dusting of flour. Bake in the oven for 30 minutes. Allow to cool before slicing.
Four simple steps and you end up with a delicious, healthy bread! A couple of variations I have tried which have worked perfectly is adding a bit of parmesan or garlic to step 2, as well as making bread roll shapes instead of a loaf.