Ingredients
- 250 g spelt flour.
- 1/2 teaspoon sea salt.
- 1/2 teaspoon bi-carb soda.
- 1/2 tablespoon chopped rosemary.
- 150 ml natural yoghurt.
- 100 ml milk.
- 1 teaspoon Dijon mustard.
- 1/2 tablespoon thyme leaves.
Directions
- 1. Preheat oven to 200 degrees and line a baking tray with baking paper.
2. Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
3. Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with thyme leaves and a dusting of flour. Bake in the oven for 30 minutes. Allow to cool before slicing.
Note
Ingredients
- 250 g spelt flour.
- 1/2 teaspoon sea salt.
- 1/2 teaspoon bi-carb soda.
- 1/2 tablespoon chopped rosemary.
- 150 ml natural yoghurt.
- 100 ml milk.
- 1 teaspoon Dijon mustard.
- 1/2 tablespoon thyme leaves.
Directions
- 1. Preheat oven to 200 degrees and line a baking tray with baking paper.
2. Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
3. Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with thyme leaves and a dusting of flour. Bake in the oven for 30 minutes. Allow to cool before slicing.
Note