• 6servings
  • 30minutes
  • 464calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, D
MineralsZinc, Natrium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g wholemeal flour

  2. 200g plain flour , plus extra for dusting

  3. 1 tsp bicarbonate of soda

  4. 2 tsp cream of tartar

  5. 1 tsp salt

  6. 1 tsp caster sugar

  7. 25g butter , melted

  8. 300ml milk , at room temperature

  9. 175g cheddar , coarsely grated

  10. 3 tbsp pumpkin seeds

  11. 85g ready-roasted peppers from a jar, drained and chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.

  2. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.

  3. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.


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