- 80g Craggs & Co Wholegrain Spelt Flour
- 80g self-raising flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 100ml milk
- 1/2 tsp vinegar
- 2 tsp za’tar seasoning blend
- 75g hard goat’s cheese
- 25g chopped walnuts
- 50g black olives, halved
Makes: Serves 2 people generously or 4 people as a side
Preparation time: 25 minutes
Baking time: 20-25 minutes
- Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking tray with baking parchment.
- Add vinegar to milk and stir well. Leave to stand.
- Cut the goats cheese into 1cm cubes, chop walnuts into small chunks and halve the olives.
- Put the flours, salt, za’tar and bicarbonate of soda into a mixing bowl and stir together. Then stir in the goat’s cheese, walnuts and olives.
- Make a dent in the centre of the flour mixture and pour all of the milk into the centre. Using your hands, mix quickly to form a dough. (Don’t worry it it’s a little sticky, try to resist adding additional flour, but if it’s a little dry carefully add more milk to form a soft dough).
- Turn the dough onto a lightly floured worktop and knead for one minute, until the dough feels and looks smoother.
- Shape dough into a round ball and place on the lined baking tray. Flatten slightly and cut a deep cross into the centre of the dough, about two thirds deep.
- Place in the oven for 20-25 minutes, until golden brown.
Tip: You will know it’s ready when the bread sounds hollow when tapped underneath.
Thank you to Sandra Heinze who kindly created this delicious recipe for us. To see more of her recipes, please visit her blog for more inspiration: www.mypurplespatula.com