Special Diet

  • 2 teaspoons sunflower oil
  • 6 spring onions, thinly sliced
  • 250 g (8 oz) plain flour
  • 250 g (8 oz) plain wholemeal flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 125 g (4 oz) Wensleydale cheese with apricots, crumbled
  • 400 ml (14 fl oz) buttermilk, plus 2 tablespoons for brushing

Heat the oil in a small frying pan, add the spring onions and cook gently for 2 minutes until softened. Leave to cool slightly.

Sift the flours, bicarbonate of soda and salt into a large bowl. Stir in the cheese and spring onions. Make a well in the centre, add the buttermilk to the well and gradually stir into the flour. Bring the mixture together with your hands to form a soft, slightly sticky dough.

Tip the dough out on to a lightly floured surface and lightly knead for 1 minute, then shape into a ball.

Place on a lightly floured nonstick baking sheet and flatten slightly. Make a deep cross in the top with a serrated knife. Brush the top with the remaining buttermilk.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until the loaf sounds hollow when tapped on the base. Leave to cool on a wire rack. It is best served warm.

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