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| 375 Gramm | Strong plain wholemeal flour; sifted (12oz) |
| 1/4 Teelöffel | salt |
| 15 Gramm | Half-fat spread; (1/2 oz) |
| 6 Gramm | Sachet of easy-blend dried yeast; (1/4 oz) |
| 1 Esslöffel | parsley fresh, chopped |
| 2 Teelöffel | caraway seeds |
| 250 Milliliter | Skimmed milk; warmed (8floz) |
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Mix together the flour and salt in a large bowl and rub in the half-fat spread. Stir in the dried yeast, parsley and caraway seeds and add enough milk to form a fir dough.
Knead for 5 minutes until smooth and elastic. Cover and leave to prove in a warm place for 30 minutes until doubled in size.
Knead the dough again for 5 minutes, shape and place in a 1kg (2lb) loaf tin. Cover and leave in a warm place for 20 minutes until doubled in size.
Preheat the oven to Gas Mark 8/230 C/450 F.
Brush the loaf with a little milk and bake in the oven for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped.
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