Sunflower Seed Cheese & Herb Loaf Recipe
Ingredients
| Plain flour | 100 Gram | |
| 100g wholemeal flour | ||
| Soda bicarbonate | 1/2 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Mustard powder | 1/2 Teaspoon, dried | |
| Margarine | 60 Gram | |
| Parsley | 4 Tablespoon, chopped | |
| 100g mature Cheddar cheese, grated | ||
| Onions spring | 5 , sliced | |
| Sunflower seeds | 60 Gram, toasted | |
| Egg | 1 , beaten | |
| Skimmed milk | 150 Milliliter | |
Directions
Preheat the oven to 200°C/400°F/Gas 6.
Lightly grease a 1kg(2 lb) loaf tin.
In a large bowl, sift together the flours, bicarbonate of soda, cream of tartar, and dried mustard powder.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the parsley, cheese, spring onions, and sunflower seeds.
Whisk together the egg and milk and pour into the bowl.
Mix in the dry ingredients thoroughly to form a soft dough.
Transfer the dough to the prepared loaf tin.
Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.
Leave the loaf in the tin for a few minutes, then turn out on to a wire rack to cool slightly.
The bread is delicious eaten warm.
Lightly grease a 1kg(2 lb) loaf tin.
In a large bowl, sift together the flours, bicarbonate of soda, cream of tartar, and dried mustard powder.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the parsley, cheese, spring onions, and sunflower seeds.
Whisk together the egg and milk and pour into the bowl.
Mix in the dry ingredients thoroughly to form a soft dough.
Transfer the dough to the prepared loaf tin.
Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.
Leave the loaf in the tin for a few minutes, then turn out on to a wire rack to cool slightly.
The bread is delicious eaten warm.
Chef
