Ingredients

The following ingredients have 4 Servings
  • 250 ml semi-skimmed milk
  • 1 tablespoon white wine vinegar
  • 240 g self-raising flour
  • 110 g seeded wholemeal flour
  • 1.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 1 red pepper
  • 1 yellow pepper
  • 2 tsp fresh thyme leaves
  • 1 egg (for the egg wash)

Instruction

  • Remove the seeds from the peppers and roast them at 180 degrees for 30 mins until the skin begins to turn black and the flesh is soft.
  • Let the peppers cool then remove the skin and chop them into small pieces.
  • Place the milk and vinegar in a jug and mix well, leave it for five to ten minutes.
  • Place the flours, bicarbonate of soda and salt in a large bowl.
  • Add the chopped roasted pepper and the thyme leaves and mix well.
  • Add the milk and vinegar mixture and stir with a wooden spoon.
  • The dough will start to come together.
  • Tip it onto the work surface and bring it together with your hands.
  • Don't knead or it will get overworked and the bread will be heavy rather than crumbly.
  • Form the dough into a round loaf and place it on a baking tray dusted with flour.
  • Using a sharp knife, make two deep slashes on the top of the dough.
  • Brush the dough with the beaten egg.
  • Bake at 180 degrees Celsius (fan) for 35 to 40 minutes until deep brown and the base sounds hollow when tapped.
  • Leave to cool on a rack.