Healthy Recipes Blog

This is fabulous served with soup or a salad for a light lunch or supper. Eat it the same day you make it for the best and freshest flavour…

Herb Bread

450g / 1 lb wholemeal flour
5 ml / 1 tsp salt
black pepper
7.5 ml / 1.5 tsp bicarbonate of soda
25g / 1 oz margarine
2 grated onions
1 crushed clove garlic
5 ml / 1 tsp mixed dried herbs
5 ml / 1 tsp chopped parsley
200 ml / 7 fl oz milk
10 ml / 2 tsp lemon juice
25g / 1 oz grated Cheddar cheese

Pre-heat oven to 200°C (400°C, Gas Mark 6) and grease and flour a baking tray.

Sift the flour, salt, pepper and soda and add all the bran reminaing in the sieve. Rub in the margarine until the mixture looks like breadcrumbs. Stir in the onion garlic and herbs. Mix the milk with the lemon juice and stir this into the dry ingredients. Mix to a soft dough and knead lightly on a floured surface until smooth. Shape into a round of about 23cm / 9 in and place on baking tray. Score the top into eight wedges, brush with milk and sprinkle with the Cheddar cheese. Bake for 30-35 minutes until golden brown.