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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.


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