Seeded Cheddar Sunflower Bread

Makes 1 loaf

INGREDIENTS:

350g wholemeal flour

200g plain flour

1 tsp of bicarbonate of soda

1 tsp of sea salt

350ml milk

250ml natural yogurt

125g Cheddar, grated

For the topping - any of these

½ teaspoon pumpkin seeds

½ teaspoon sesame seeds

½ teaspoon poppy seeds

½ teaspoon caraway seeds

½ teaspoon sunflower seeds

½ teaspoon cumin seeds

½ teaspoon chia seeds

½ teaspoon mustard seeds

METHOD:

Pre-heat the oven to 200°C (fan)

Sift the white flour, bicarbonate of soda and salt into a mixing bowl. Stir in the wholemeal flour, followed by the grated cheddar cheese and with clean hands mix until combined. Make a well in the centre of the bowl.

Then add in the grated cheddar and with clean hands mix until combined. Make a well in the centre of the bowl.

In a separate bowl, whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Using a fork mix the flour into the yoghurt and milk. 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 one round. Place on a floured baking tray. Flour a large knife and cut a vertical cross and then a diagonal cross, which should create eight wedges (like cake slices). Make sure you only cut about two-thirds of the way through the dough. Using a pastry brush, brush the whole loaf with some of the milk and yogurt mixture, this will give a lovely golden colour to the bread once baked. Then sprinkle the seeds on each of the wedges. It should start to look like a flower.

Bake for 20 minutes, then reduce the heat to 150°C (fan) for a further 15 minutes. To test whether the loaf is cooked, tap with your knuckles; it should sound hollow. Once cooked, leave to cool on a cooling rack.

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