Easy Air Fryer
By Jamie Oliver
Ingredients
250g plain wholemeal flour
200g plain flour, plus extra for dusting
50g porridge oats, plus extra for sprinkling
1 heaped tsp bicarbonate of soda
4 sprigs of rosemary
1 large free-range egg
300g buttermilk or natural yoghurt
100g Red Leicester or Cheddar cheese
olive oil
Top Tip
Try serving this alongside my mushroom soup!
Method
- In a large bowl, mix together both flours, the oats, bicarb and 1 level teaspoon of sea salt. Pick and finely chop the rosemary leaves and stir most of them into the mixture, reserving the remainder.
- Make a well in the middle, crack in the egg and add the buttermilk, then mix thoroughly with a fork. Gradually bring in the flour from the outside, then use your clean lightly floured hands to pat and bring the dough together.
- Chop the cheese into chunks, mix in, then shape the dough into a ball, using your clean oiled hands to flatten it into a disc, roughly 3cm deep. Sprinkle over a few extra oats and a little sea salt, patting them on to the dough. Score a deep criss-cross pattern into the top, then carefully place in the air-fryer drawer and cook for 20 minutes at 180ºC.
- Rub the reserved chopped rosemary with 1 teaspoon of olive oil, sprinkle over the bread and cook for another 10 minutes at 180ºC, or until a firm crust has formed and the bread sounds hollow when tapped on the bottom.
- Transfer to a wire cooling rack and serve warm.
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