This dense-style bread was made for enjoying with a steaming bowl of soup or alongside your favourite hearty casserole.
How long will it take?
What’s the serving size?
What do I need?
10 g butter
1 large leek, washed, trimmed, and finely sliced
175 g wholemeal flour
175 g self-raising flour
Pinch of salt
1 tsp bicarbonate of soda
150 mL milk
100 g Greek yoghurt
75 g goat cheese
How do I make it?
Preheat oven to 220C. Grease a 900 g loaf tin.
Melt butter in a frying pan over medium heat. Add leek and fry until just softened, about 5 minutes. Remove from heat and set aside to cool.
Meanwhile combine wholemeal and self-raising flour with salt and bicarbonate of soda in a bowl. In a separate bowl whisk together milk and yoghurt and then pour over the flour mixture. Use a wooden spoon to mix into a stiff dough.
Lightly flour a board or kitchen bench. Use your hands to work the dough into a ball. Divide the dough into two portions and work each into a rough sausage shape, about half the length and half the width of the loaf tin. Use your hands to press each “sausage” out into a rough oval.
Lay one oval in the loaf tin and cover with cooled leeks. Crumble over goat cheese, then add the second oval to the top and press along the edges to lightly seal.
Bake for 30 minutes or until the loaf is golden and has risen. Remove from oven and set aside to cool for 10 to 15 minutes before slicing and serving.