Merry Clodagh Bread
Makes 1 loaf
INGREDIENTS:
350g wholemeal flour
200g white flour
1 tsp of bicarbonate of soda
1 tsp of sea salt
1 tbsp fresh thyme, finely chopped
90g dried cherries, roughly chopped
350ml milk
250ml natural yogurt
For brushing
milk and yogurt mix (for brushing)
1 tbsp of fresh thyme, leaves picked
METHOD:
1. Pre-heat your oven to 220°C, 425°F, Gas Mark 7.
2. Place the dried cherries in a bowl and cover with hot water. Leave to soak for 5 minutes before draining.
3. Sieve the white flour and bicarbonate of soda into a large mixing bowl. Add the wholemeal flour, salt, chopped thyme and dried cherries. Mix everything together using clean hands. Make a well in the centre of the bowl.
4. Whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Using your free hand, mix the flour into the yoghurt and milk mix. Try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
5. Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through.
6. Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked and sprinkle the picked fresh thyme leaves on top.
7. Bake in a pre-heated oven at 220°C, 425°F, Gas Mark 7 for 25 minutes, then reduce the heat to 180°C, 350°F, Gas Mark 4 for a further 25 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.
