This recipe is self-made and is called ‘Firebread’. It is a savoury cheese, seed and spice cake that Samantha from Barnsley came up with it, as an alternative Indian-style starter dish. It does looks very interesting indeed and makes us want to change they way we eat sarnies forever:-)

Prep time: 30 mins
Cook time: 45mins
Serves: 16

Firebread Ingredients

  • 150g butter
  • 225g self-raising flour
  • 100g mixed seeds (sunflower, poppy, linseed, pine etc)
  • 150ml milk
  • 2 large free-range eggs
  • 0.5 tsp chilli powder/and or chill flakes
  • 1 tsp mustard seeds
  • 1 tsp aoesfatida powder
  • 1 tsp celery salt
  • 0.5 tsp paprika
  • 0.5 tsp ground cumin powder
  • 1tsp black onion seeds
  • Generous pinch of salt & pepper
  • 3 large jalapeños diced plus 3 more to serve
  • 150g mature cheddar
  • 50g chilli cheese

Firebread recipe

Firebread Instructions

  1. Mix flour and butter to make breadcrumbs.
  2. Beats eggs into milk and add to breadcrumbs.
  3. Mix remaining ingredients together and add to breadcrumb mix.
  4. Pour into a well greased loaf tin
  5. Bake for 45-50 minutes until golden and a toothpick inserted in the middle comes out clean.
  6. A dusting of Parmesan cheese on the top makes a lovely crispy texture once the loaf is almost baked. Just pop back into brown for a few minutes.

Keep Refrigerated

This dish is lovely served warm or cold, but must be kept refrigerated. Once made it will keep fresh for up to 1 week.

Recipe submitted by Samantha from Barnsley.

1 thought on “Firebread Recipe”
  • Joy Heath says:

    I’ve had this and it’s absolutely beautiful and suitable for vegetarians. It’s lovely on its own or spread with some butter and I enjoy this with some tomato or spicy pepper soup.

    I know I’m her Mam but credit where credit’s due, it’s delicious!

    February 10, 2017 at 9:00 pm
Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.