Scofa Bread
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.