This simple bread is quick and easy to make and is delicious when eaten still warm and dipped in extra virgin olive oil.

Serves: 8 - 10

Preparation: 10 minutes

Cooking : 30 minutes

INGREDIENTS

Wet ingredients

110g ricotta cheese

110g natural yoghurt

60g cream cheese

50g mixed blossom honey

2 free range eggs

1 good pinch of sea salt

50ml extra virgin olive oil

Dry ingredients

200g barley flour

100g rye flour

½ tbs baking soda

½ tbs baking powder

Method

● Preheat oven to 180°C and line a round baking tin (18cm diameter and at least 3cm deep) with baking paper.

● In a medium sized bowl or jug, combine all of the wet ingredients together and mix. It is fine if there are some lumps remaining.

● Combine all of the dry ingredients in a separate large bowl, and mix them until they are all combined.

● Make a well in the middle of the dry ingredients and pour in the wet mixture and mix gently until just combined - do not overwork the dough.

● Transfer the dough onto the baking tray and bake in the preheated oven for 30 minutes, or until the top is crusty golden brown and springs back to the touch.

● Allow to cool in the pan then remove to eat when still a little warm.