Makes 1 loaf
Prep. time 20 mins
Cook time 40 mins
Ingredients
6 rashers smoked back bacon
225g (8oz) strong plain flour
225g (8oz) wholemeal flour
5ml (1tsp) salt
5ml (1tsp) bicarbonate soda
15ml (1tbsp) fresh chopped sage
1 stick celery, very finely chopped
125ml (4floz) natural yoghurt
175ml (6 floz) milk
Method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Cook the bacon rashers under a hot grill, turning once during cooking until golden. Remove from the heat and chop.
2. Add the flours, salt, bicarbonate of soda, bacon, sage and celery to the bowl, fit dough hook and blend on speed 2 for 1 minute, until combined. Add the yoghurt and milk and
blend on speed 1 for 2 minutes, until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and roll into a ball. Place on the baking sheet and flatten slightly. Using a sharp knife score a cross in the top. Sprinkle the top with flour and bake for 35 - 40 minutes, until golden. Serve with lashings of butter or good cheeses.