Scofa Bread

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Scofa Bread

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Course Side Dish, Snack

Servings 6 bread rolls

Ingredients

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

Instructions

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

Notes

Best enjoyed warm but they will keep for 24 hrs.

Keyword bread, scofa

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