Description
A quick and easy recipe for air fryer bread with a crispy crust and soft interior, perfect for any occasion.
Ingredients
- 250 g whole grain wheat flour
- 200 g all-purpose flour (Type 405)
- A bit extra flour for handling the dough
- 50 g oats (conventional or rolled)
- 1 heaping teaspoon baking soda
- 1 teaspoon sea salt
- 4 sprigs of fresh rosemary
- 1 large organic egg
- 300 ml buttermilk (or 300 g yogurt)
- 100 g Red Leicester cheese (or cheddar)
- 1 teaspoon olive oil
Instructions
- Gather your ingredients.
- Mix the dry ingredients in a large bowl.
- Finely chop most of the rosemary leaves and add to the flour mixture.
- Create a well in the mixture for the wet ingredients.
- Add the egg and buttermilk to the well, and mix until combined.
- Knead the dough for 1-2 minutes until soft and sticky.
- Incorporate cheese cubes into the dough.
- Shape the dough into a ball and flatten into a round disc.
- Prepare the topping with oats and sea salt, and score a cross pattern on top.
- Air fry the bread at 180 °C for 20 minutes.
- Brush with rosemary and olive oil mixture and air fry for an additional 10 minutes.
- Cool on a wire rack before serving.
Notes
Store wrapped in a kitchen towel at room temperature for 1-2 days, or refrigerate for 3-4 days. Can be frozen for up to 2 months.