ROSEMARY AND THYME SODA BREAD

Jacqueline Alwill

Brown Paper Nutrition

There’s nothing like home baked bread…the smell of it rolling through the rooms of the house and the eager mouthful of a delicious warm slice as it emerges from the oven. It’s like heaven found its place on earth. We do lots of different styles of loaves in our home and at Brown Paper Kitchen from gluten, dairy, nut free, vegan, wheat free and beyond, but this one is perfect for a beginner bread maker with just a few delightful ingredients on hand. It takes just moments to whip up and will most likely be eaten in similar fashion.

A recipe I created to accompany our winter soups and featured on I Quit Sugar.

Enjoy…

J x

ROSEMARY AND THYME SODA BREAD

WHEAT FREE : SUGAR FREE : NUTFREE : 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
150ml natural yoghurt
100ml milk
1 teaspoon Dijon mustard
1/2 tablespoon thyme leaves

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.
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.