Vegetable and Cheese Bread


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 1 kg (2 lb) loaf tin with sunflower oil. Cut a piece of greaseproof paper to fit the base and lightly oil the paper. Begin by sifting together 150 g (5 oz) wholemeal and 150 g (5 oz) plain white flours.

  1. Mix in teaspoons baking powder, 1 teaspoon salt and 1 teaspoon each ground cumin and coriander to the sifted flours. Coarsely grate about 12 5 g (4 oz) courgettes and 125 g (4 oz) carrots into the bowl.

  2. Mix in 75 g (3 oz) grated mature Cheddar cheese, 1 teaspoon fennel seeds, 150 ml (¼ pint) sunflower oil, 2 beaten eggs and about 4 tablespoons milk until just combined, then spoon into the prepared tin.

  3. 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.