COOKING TIME: 35 minutes



    • 500g Sharpham Park Baker's Blend Flour
    • 1 teaspoon fine sea salt
    • 2 teaspoons bicarbonate soda
    • 1 tablespoon chopped fresh rosemary
    • 100g cheddar, diced into very small cubes 
    • 40g freshly grated parmesan 
    • 300ml natural live yogurt
    • 150ml milk 
    • 2 heaped teaspoons of English mustard
    • 50g breadcrumbs



Preheat the oven to 200 degrees, and line a large baking tray with baking paper. Sieve all the dry ingredients into large mixing bowl. 

In a smaller mixing bowl or large measuring jug combine all the wet ingredients. Make a well in the centre of the dry ingredients and tip in the wet. Make a 'claw' with your hand and mix well, drawing the dry ingredients in as you go around and around the bowl. Once the dough has more or less come together (although looking scraggy at this stage) tip it onto a floured work surface and gently knead it into a smooth ball; there's no need to overwork the dough, as soon as it comes together and you're happy with the loaf's shape the job's done! If the dough is a touch too wet to knead into a ball add more flour until the desired consistency is achieved. 

Transfer the loaf to the lined baking tray. Quickly slash the top of the loaf with a sharp knife before putting it in the oven. This looks pretty, but more importantly it allows the dough to rise and expand as it bakes. Bake at 200 degrees for 35 minutes, then open the oven door and allow the steam to escape. 

Don't forget to get your spelt ingredients:

14th March 2019

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