Pull-apart bread



  • 3 cups (750 ml) wholewheat flour
  • 1½ cups (375 ml) cake flour
  • 2 tbsp (30 ml) baking powder
  • ½ tsp (2,5 ml) salt
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1 tbsp (15 ml) fresh thyme leaves
  • ½ cup (125 ml) coarsely grated cheddar cheese
  • 2 eggs, beaten
  • 2 cups (500 ml) plain low-fat yoghurt
  • ¼ cup (60 ml) low-fat milk, plus 2 tsp (10 ml) for brushing
  • ½ cup (125 ml) sunflower oil
  • 2 cloves of garlic, crushed (optional)
  • pinch of cayenne pepper or paprika to taste


1. Preheat oven to 180 °C. Line and lightly grease a baking tray and dust with a little extra cake flour.

2. Mix flours, baking powder and salt in a mixing bowl.

3. Stir half the herbs and half the cheese into the dry flour mixture.

4. Beat eggs, yoghurt, milk and oil together in a separate bowl and add garlic, if using.

5. Stir egg mixture into the flour with the back of a knife, ‘cutting’ the liquid into the dry ingredients until it just forms a dough.

6. Gently form dough into 18-20 balls, but take care not to handle the dough too much. (Dust your hands with extra flour if the dough is difficult to handle.)

7. Pack balls close together in a circle, but without touching each other, on the baking tray. Start with one ball in the middle of the baking tray and then pack a circle with another 5 or 6 balls around the middle one. Repeat with the remaining balls to form a second circle.

8. Brush dough with milk. Mix remaining herbs and cheese with cayenne pepper or paprika and sprinkle on top of dough.

9. Bake for 25-30 minutes or until golden brown and baked through.

10. Serve warm as the starch for a meal or as a starter.



1. Place dough balls in a flat-based lightly greased cast iron pot and bake as above over medium coals. Place a few small coals on the lid to have even heat distribution from all sides.

2. The dough balls can also be packed in a lightly greased oven dish, before baking.

3. For a smaller group, the recipe can be halved successfully to make a smaller bread.