Scofa bread
This bread recipe is so quick to do and smells delicious! It’s lovely served with soup or salad. You can try out different herbs and spices to alter flavour and chopped walnuts can also be a tasty addition.
Did you know – spelt is a cousin to wheat and is an ancient grain, used in roman times.
Nutritional fact – the tomatoes are a good source of the antioxidant lycopene.
Scroll down to see the recipe.
Scofa bread
This bread recipe is so quick to do and smells delicious! It's lovely served with soup or salad. You can try out different herbs and spices to alter flavour and chopped walnuts can also be a tasty addition.
Servings 6 bread rolls
Equipment
- 1 baking tray
- Heat oven to 220C
Ingredients
- 200 g wholemeal/rye/spelt flour of your choice
- 1 pinch salt and black pepper
- 4 sundried tomatoes drained from oil and snipped into small pieces
- 1 tsp caraway seeds optional
- 150 ml milk of your choice
- 1 tbsp olive oil or oil from sundried tomatoes jar
Instructions
- Preheat oven to 220 C
- Mix all the dry ingredients together
- Add the chopped Sundried Tomatoes
- Mix the milk and oil together. Stir this into the flour mixture
- Combine to create a sticky but firm dough
- Lightly knead into a round approx 15cm diameter and 3 cm thick
- Place onto an oiled baking tray and make six sections with a knife
- Cook for 15 - 20 mins then break and share
Notes
Best enjoyed warm but they will keep for 24 hrs.