Ingredients:
1 1/2 cups all-purpose flour, plus extra for dusting
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp fine salt
freshly ground black pepper
2oz (50g) Parmesan cheese, finely grated
6oz (150g) parsnip
1 1/4 cups buttermilk

Method:
1 Preheat the oven to 425‹F (220‹C).

Mix together the all-purpose flour, whole wheat flour, baking soda, salt, pepper, and Parmesan. Grate the parsnip, then chop it coarsely to reduce the size of the shreds. Add it to the bowl, mixing well so no clumps form.

Make a well in the center of the dry ingredients and stir in the buttermilk to form a loose, ragged dough.

Use your hands to bring the mixture together into a ball, then turn it out onto a lightly floured work surface and knead it for 2 minutes until it forms a smooth dough. You may need to add a little extra flour at this stage, depending on the water content of your vegetables.

Shape the dough into a round about 6in (15cm) in diameter, and slash the top with a cross to allow the bread to rise when baking.

Place the dough onto a baking sheet lined with parchment paper and cook in the middle of the oven for 30 minutes to create a good crust.

Reduce the oven temperature to 400°F (200°C), and bake for another 20 minutes until well risen, golden brown, and a skewer inserted into the middle emerges clean.

Transfer the bread to a wire rack and let cool for at least 20 minutes before serving.

STORE:
This bread will keep, well wrapped in paper, for 3 days.

Parsnip and Parmesan Bread