How to bake any flavour rustic bread in ten minutes

A note on liability (1): I'm not Willy Wonka and this is not a recipe for any-flavour bread. I can't make bread taste like any flavour in the whole worldness. Girl, you're too fantastical.

A note on liability (2): This is my go-to quick bread recipe that you can customise with almost any flavour. Still wanna sue? Go ahead. I'm a lawyer. Or, welcome to the real world, girl. Let's bake.

A note on flour: I have made this bread with wholemeal self-raising, plain self-raising and a combination of both. The rise comes from the baking soda so try different flours including gluten free.

A note on flavour: I've made this with feta, thyme and poppy seeds / oregano and poppy seeds / pecan and rosemary / raisin and caraway / paprika and poppy seeds with sesame. Experiment and inspire us!

A note on liquid: if buttermilk is not available, substitute with an equal amount of milk or yogurt to which you have added 1 tablespoon of lemon juice or white vinegar and let sit for five minutes.

Girl, to some you're OCD but to me you're just organised. Pre-heat your oven to 200C / 390F.

In a large bowl, add the flour(s), baking soda, salt and butter.

Using your fingertips, rub the butter into the flour mixture until fully and evenly combined. This would make a very boring loaf of bread! When it comes to flavour, I believe more is more so --->>

-->> let's stuff it full of flavour! This recipe is for making feta and thyme with poppy seeds but the same rules apply whatever your flavour. Keep to 100g (2/3c) and flavour to taste. Chuck it in!

You picked the right thyme. Whisk the flavour ingredients into the flour base. You may have noticed that I forgot to add the baking soda and salt earlier. Whisky, whisky, whisk.

Finally pour in the buttermilk / yogurt / milk.

Stir until just combined. Use your hands to bring the dough together. No kneading required! The dough will be soft and slightly sticky. We don't want it to be dry so add more flour only if necessary.

Shape into a ball and place on a floured baking tray. Cut a deep cross into the dough and sprinkle with flour or seeds. Bake for 20-30 minutes or until the loaf sounds hollow when you tap the bottom.

Feta and thyme with poppyseeds.

Honey I'm ready for a spreading. Best eaten fresh or toasted on the day or toasted the day after baking. As difficult as it is, leave to cool completely before cutting to prevent doughy centre.

Thank you for taking the time to read, like and comment on my guides. Searching for a recipe? Scared of cooking something? Tell me what you want to see next and I may make a NOMusing guide for you!