Best eaten fresh, this savoury bread can also be made ahead and frozen – perfect for Bonfire Night!
Ingredients:
200g wholemeal flour
200g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
Bicarbonate of soda
2 tsp cream of tartar
1 tsp salt
1 tsp caster sugar
25g butter, melted
300ml milk, at room temperature
175g cheddar, coarsely grated
3 tbsp pumpkinseeds
85g ready-roasted pepper from a jar, drained and chopped
Method:
Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.
