1. Grease and flour a 8" (20cm) cake tin (high walls are better but not necessary.). 2. Preheat oven to 190°C/375°F or 180C/350F if using a fan assisted oven. 3. Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl. (It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!). 4. Add the wheat flour to the bowl (no need to sieve). 5. In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl. 6. Stir with a wooden spoon until well mixed and a soft sticky dough is formed. 7. Flour a surface for kneading and knead lightly (20 turns max). Form into a round shape, this does not have to fit the tin as it will spread when cooking. 8. Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.). 9. Eat when cool with just real butter or your favourite topping and a cup of sweet tea. It is lovely toasted too! ---------------------------------------------------------------------------
Nutrition
Ingredients
