Tomato, mixed seed and cream cheese bread recipe
In tandem with tomato fortnight, we're taking favourite recipes that feature this hero of an ingredient, and shoving them right under the spotlight
In tandem with tomato fortnight, we're taking favourite recipes that feature this hero of an ingredient, and shoving them right under the spotlight.
Tomato, mixed seed and cream cheese bread (serves 8 )
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
200g Isle of Wight Tomatoes (you can now order these vibrant yellow, red, orange and green little lipsmackers on the IOW tomato website for delivery)
50g mixed seeds
100g plain flour
100g wholemeal flour
1 tsp oregano
2 tsp baking powder
¼ tsp bicarbonate of soda
80ml sunflower oil or vegetable oil
80g plain yoghurt
60g grated cheddar cheese
60g cream cheese (we used Paysan Breton French garlic and herb cream cheese )
Salt and pepper
What to do:
Chop the tomatoes into bite-sized pieces. In a large bowl, combine the oats, seeds, flours, oregano, baking powder, bicarbonate of soda and mix to combine.
In a separate bowl, whisk together the eggs, oil and yoghurt and grated cheddar.
Put the tomatoes and the wet ingredients in the bowl with the dry ingredients and mix to combine.
Add the cream cheese in small spoonfuls and swirl through gently, aiming to keep the cream cheese intact.
Pour the mixture into the tin (sprinkle with a few more seeds and a little grated cheese, if you like).
Bake for 40 minutes and then cover with foil and bake for a further 40 minutes.
Remove from the oven and cool on a wire rack before cutting into thick slices.