I will update you on any better recipes I find in the future, actually if you know any please email them to me! Also if I give it all up and start buying bread at the supermarket!
The recipe in the River Cottage Baby and Toddler Cookbook is for double this amount. I like to make this smaller size.
125g plain white flour
125g wholemeal OR spelt flour
1/2 tsp bicarbonate soda
pinch of salt
150ml plain, full fat yogurt
100ml whole milk
Pre heat oven to 200C.
1. Put flour, bicarbonate soda and salt in a bowl and whisk to thoroughly combine.
2. Stir yogurt and milk together, then add to dry ingredients and mix well. This will make a sticky dough, which results in a lovely moist loaf that keeps well.
3. Scrap on to a baking tray lined with baking paper, forming a large mound, I like to leave the surface nice and textured.
4. Bake for 30 minutes, until well risen and golden brown. Leave to cool.
I slice and freeze what we don't eat that day.