Ideal for a picnic or for serving when you don’t want anything too sweet, this bread is made using baking powder instead of yeast. It is very easy to mix, requiring no kneading. It is particularly good sliced and spread with cream cheese.
Before mixing the ingredients, grease a 1kg (2lb) loaf tin with sunflower oil. Cut a piece of greaseproof paper to fit the base and lightly oil the paper. Begin by sifting together 150g (5oz) wholemeal and 150g (5oz) plain white flours.
Mix in 2½teaspoonsbaking powder, 1teaspoonsalt and 1teaspoon each ground cumin and coriander to the sifted flours. Coarsely grate about 12 5g (4oz) courgettes and 125g (4oz) carrots into the bowl.
Mix in 75g (3oz) grated mature Cheddar cheese, 1teaspoonfennel seeds, 150ml (¼pint) sunflower oil, 2 beaten eggs and about 4tablespoonsmilk until just combined, then spoon into the prepared tin.
Bake at 180°C, 350°F, Gas Mark 4 for 40-45 minutes. After 25 minutes, sprinkle the top with some more grated cheese. Continue baking until a small skewer inserted in the centre comes out clean. Cool on a wire rack.