The Love Bread

Makes 1 loaf 

INGREDIENTS:

350g wholemeal flour

200g plain white flour

2 tsp of bicarbonate of soda

1 tablespoon of fresh rosemary, finely chopped

350ml milk

250ml natural yogurt

*Note you can also use 600ml buttermilk or 600ml of milk, instead of the milk and yogurt mix

For brushing

milk and yogurt mix (for brushing)

1 tbsp of fresh rosemary, finely chopped

1 tsp of sea salt

METHOD: 

Pre-heat the oven to 220°C (fan).

Sieve the white flour and bicarbonate of soda into a large mixing bowl, and stir in the wholemeal flour. Using clean hands mix the flours, bread soda and the fresh rosemary together. Make a well in the centre of the bowl.

Whisk together the yogurt and milk, and slowly pour into the well of the flour. Using a fork mix the flour into the milk mixture. Make sure that there are no dry patches and that the dough is completely wet. Pat your hands with flour and shape the dough into a heart shape, exaggerate the shape as the bread with rise and bread when baking. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through. Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked. Sprinkle the chopped fresh rosemary and sea salt on top.

Bake in a pre-heated oven for 15 minutes, then reduce the heat to 150°C for a further 15 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.