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CARROT ROSEMARY AND THYME SODA BREAD

SUGAR FREE : VEGETARIAN

 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

150ml yoghurt

100ml milk

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.

Category

Breakfast, Sides & Salads

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