Makes 1 small round loaf
125g spelt flour
125g rye flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
1/2 tablespoon rosemary leaves, finely chopped
1/2 tablespoon thyme leaves
1 carrot, peeled and grated
1/4 cup linseeds
150ml natural yoghurt
100ml milk
1 teaspoon Dijon mustard
1 tablespoon rolled oats, for crust (optional)
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, grated 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 oats. Bake in the oven for 40 minutes. Allow to cool before slicing.
Breakfast, Sides & Salads, Snacks
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