Scofa Bread

Scofa Bread

Course Side Dish, Snack
Servings 6 bread rolls


  • 200 g wholemeal/rye/spelt flour
  • 1 Pinch Salt and Black pepper
  • 4 Sundried Tomatoes (drained from oil )
  • 1 Desert spoon Caraway seeds
  • 150 ml Milk of your choice
  • 1 tbsp Olive oil or oil from sundried tomatoes jar


  • Preheat oven to 220 C
  • Mix all the dry ingredients together
  • Add the chopped Sundried Tomatoes
  • Combine 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 divide the round into 6 balls
  • Cook for 15 - 20 mins


Best enjoyed warm but they will keep for 24 hrs.
Keyword bread, scofa

Subscribe to our mailing list

Receive a weekly update to your inbox on our services and fundraising events.