- 200g wholemeal flour
- 200g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml milk, at room temperature
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 175g cheddar, coarsely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 3 tbsp pumpkin seeds
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 85g ready-roasted pepper from a jar, drained and chopped
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
Heat oven to 190C/fan 170C/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 8 lumps and shape into rough rounds two finger-widths deep.
Place 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. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.