Ingredients Special Utensils
125g plain white flour* Baking tray lined with baking paper
125g wholemeal flour* Fork
7g bicarbonate of soda (1 teaspoon)
5g salt (1 teaspoon)
55g sunflower seeds
55g Feta cheese
55g sundried tomatoes in oil
1 teaspoon dried oregano
Plus a handful of extra flour shaping the dough
1. Set oven to 220c FAN 200c GAS 7
2. Place the flour, salt and bicarbonate of soda into a Mixing Bowl and
mix gently with your fingertips
3. Cut the Feta cheese and tomatoes into tiny dice and add to the bowl together with the sunflower seeds and oregano. Mix again.
4. Put a handful of dry flour on the worktop ready to turn the dough out
5. Pour the buttermilk into the mixing bowl (all in one go!) and mix quickly
and gently with a Fork.
6. Finish mixing the dough by hand in the bowl (DON’T KNEAD). Scoop
it out and roll it around in the flour to make it easier to handle. Be careful not to work the dry flour into the dough.
7. Form into a rough disc and place on the baking tray. Cut into 4 (almost
down to the tray)
8. Bake immediately! It will take about 20 minutes.
* You don’t have to use strong “bread” flour.
Buttermilk is sometimes hard to come by
Alternative (1) Sour milk
Alternative (2) 50% plain yoghurt and 50% milk (full fat is always best)
Alternative (3) Fresh milk soured with 1 teaspoon lemon juice (you will also need 1 teaspoon crème of tartar added to the dry mix – this is essential, so don’t skip it!)
The reason for the cross
Folklore has it that it releases the fairies but actually it just helps the bread to cook right through
To make buttermilk
Fill a clean jar with milk, almost to the top. Stir in the dregs of your last lot of buttermilk. Leave at room temperature until it has slightly solidified. Then pop in fridge. Should last about 10 days before smelling sharp. Refresh the culture once a week to keep it fresh.