Herbed Bread Round

225 g/8 oz plain unbleached white flour
225 g/8 oz plain wholemeal Hour
1/2 teaspoon salt
teaspoon bicarbonate of soda
25 g/1 oz polyunsaturated margarine
2 large onions, peeled and grated
3 celery stalks, sliced
1 teaspoon dried mixed herbs
2 tablespoons chopped parsley
250 ml/8 H oz buttermilk or plain low-fat
yogurt
a little milk to glaze

Combine the flours, salt and soda in a large mixing bowl. Rub in the margarine, then stir in the onion, celery and herbs. Mix well. Acid enough of the buttermilk or yogurt to give a soft dough.

320

Turn out on to a floured surface and knead lightly.

Shape into a 22 cm/9 inch round and place on a floured baking sheet. Score the top into 8 segments and brush with milk. Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 30 to 35 minutes or until well risen and golden. Serve warm with soups, salads or cheese.

SERVES 8