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BPB-posts-carrotrosemarytymesodabread

CARROT ROSEMARY AND THYME SODA BREAD

There is nothing quite like the smell of home baked bread flowing through the house. Whilst baking bread at home can honestly be quite an intimidating experience, this loaf will prove you wrong. I’ve integrated carrot, thyme and rosemary into this loaf which creates the most divine flavor. A smear of organic butter and you drift into heaven…

CARROT ROSEMARY AND THYME SODA BREAD

Makes one small round loaf

250g spelt flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
1/2 tablespoon chopped rosemary
1/2 tablespoon thyme leaves
150ml yoghurt
100ml milk
1 teaspoon Dijon mustard
1 carrot, peeled and grated
2 tablespoons flax seeds

Preheat oven to 200 degrees and line a baking tray with baking paper.
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. Then add in the grated carrots and flax seeds.
Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with thyme leaves and a dusting of flour.
Bake in the oven for 30 minutes.
Allow to cool before slicing.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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