A delicious accompaniment to soup
340g self-raising flour
340g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp tomato powder
1 tsp dried oregano
200g sundried tomatoes
150g feta cheese
580ml buttermilk or natural yoghurt
Preheat the oven to 200C. Tip the flours, salt, bicarbonate of soda, tomato powder and oregano into a large mixing bowl and stir. Roughly chop the sundried tomatoes, add them to the dry ingredients and crumble the feta cheese into the mixture. Stir again so that everything is evenly mixed.
Make a well in the centre and pour in the buttermilk or yoghurt, mixing quickly with a butter knife to form a soft dough. Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff. It should not be too wet or sticky.
Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for about 30-40 mins or until the loaf sounds hollow when tapped. Cool on a wire rack. Delicious served with soup.
Recipe: Beca Lyne-Pirkis