Spiral Herb Bread

Makes: 2 loaves

3 cups strong white bread flour
3 cups whole wheat flour
1 Tbsp salt
2 x 7 g / 1/4 oz sachets rapid rise yeast
2 1/2 cups hand-hot water
2 Tbsp butter
1 bunch spring onions, finely chopped
1 garlic clove, crushed
1 large bunch parsley, finely chopped
salt and pepper
milk, for glazing

Sift the flours into a large mixing bowl then stir in salt and yeast. Make a well in the centre and add enough of the water to make a rough dough. Knead on a lighly floured surface for about 10 minutes, until smooth.

Melt the butter in a small frying pan and fry the spring onion and garlic until soft. Stir in the parsley with salt and pepper to taste.

Lightly grease 2x 1lb loaf pans. Divide the dough in half. Roll out each piece into a 35x23cm (14x9 in.) rectangle. Spread each rectangle with half the herb mixture taking it just to the edges of the dough.

Roll up each rectangle loosely from a short side. Pinch the ends of each roll to seal. Place each roll in loaf pan, cover loosely with oiled clear film and leave to rise in a warm place for about 1 hour. Preheat oven to 190C (375F)

Glaze loaves with milk. Bake for 50 minutes.