Foolproof fermented wheaten bread

I love making this simple but gut-loving bread. It has a crunchy crust with a deliciously moist and dense crumb.

Serving: 12 slices

Prep: 10 mins

Cook: 40 mins

Ingredients

300g wholemeal flour, plus extra for dusting

200g live thick yoghurt

1/2 tsp sea salt

1 tsp bicarbonate of soda

1 tbsp pumpkin seeds

1 tbsp sesame seeds

100g grated carrot (approx 1 large carrot)

3 sprigs thyme, or 1 tsp dried thyme

Method

Step 1

Preheat the oven to 200C/180C fan/Gas Mark 6

Step 2

Combine all the ingredients, except for the yoghurt, in a large mixing bowl. Mix well. Add the yoghurt along with 100ml of water, and stir with a butter knife to bring it together into a soft sticky dough. Be careful not to overwork the dough.

Step 3

Gently turn the dough on to a lightly floured baking tray and bring it together into a loaf shape. Score a cross on top with a sharp knife.

Step 4

Bake for 40-50 minutes until golden, and check that the base is dry and the loaf sounds hollow when tapped. Place on a wire rack and let it cool completely.

Well wrapped, it will keep for 2 days at room temperature, 5 days in the fridge, or 3 months in the freezer. If freezing you could slice into individual portions and then defrost for 1 minute in the microwave when required.

Source: Dr Megan Rossi