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
1 carrot, peeled and grated
2 tablespoons brown linseeds
1 teaspoon Dijon mustard
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, thyme, carrot and linseeds.
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.
Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with and a dusting of flour.
Bake in the oven for 40 minutes.
Allow to cool before slicing.
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