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Rosemary Clodagh Bread

Mon, 21 January 2019

Rosemary Clodagh Bread

Ingredients:

200g white flour, plus extra for dusting
2 teaspoons bicarbonate of soda
350g wholemeal flour
2 tablespoons finely chopped rosemary
1 teaspoon sea salt
250ml natural yogurt
350ml milk
milk and yogurt mix, for brushing

Method:

Preheat your oven to 220°C/gas mark 7. 

Sift the white flour and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, half the rosemary and the sea salt. Using clean hands, mix the dry ingredients together and make a well in the centre of the bowl.

Whisk together the yogurt and milk and slowly pour into the well of the dry ingredients.

Use your free hand to mix the dough lightly, spreading your fingers far apart.

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 the shape of a cross into the top of the dough about two-thirds of the way through.

Brush the dough with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked, and sprinkle the remaining chopped rosemary on top.

Bake for 25 minutes, then reduce the heat to 180°C/gas mark 4 and bake for a further 25 minutes. To test whether the loaf is cooked, tap the bottom with your knuckles; it should sound hollow.

Leave to cool on a cooling rack.

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