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
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.