Sunflower Seed Cheese & Herb Loaf
|Plain flour||100 Gram|
|Wholemeal flour||100 Gram|
|Soda bicarbonate||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Dried mustard powder||1⁄2 Teaspoon|
|Chopped parsley||4 Tablespoon|
|Cheddar cheese||100 Gram, grated|
|Onions spring||5 , sliced|
|Sunflower seeds||60 Gram, toasted|
|Egg||1 , beaten|
|Semi skimmed milk||150 Milliliter|
Preheat the oven to 200°C/400°F/Gas 6.
Lightly grease a 1kg(2 lb) loaf tin.
In a large bowl, sift together the flours, bicarbonate of soda, cream of tartar, and dried mustard powder.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the parsley, cheese, spring onions, and sunflower seeds.
Whisk together the egg and milk and pour into the bowl.
Mix in the dry ingredients thoroughly to form a soft dough.
Transfer the dough to the prepared loaf tin.
Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.
Leave the loaf in the tin for a few minutes, then turn out on to a wire rack to cool slightly.
The bread is delicious eaten warm.