This recipe is part of our Good Square Meal campaign in collaboration with FareShare, the UK’s biggest food waste charity, to fund the distribution of up to 250,000 meals to children who need them most.

As part of the campaign, we’ve collaborated with baby weaning expert Shikha Gill, founder of My Little Food Critic, to create recipes based on Britain’s favourite regional delicacies.

This delicious stottie bread hails from the north east of England and has a rich flavour and is so easy to make. This recipe omits the salt and sugar to make this perfect for weaning babies. Serve lightly toasted with a dip for a delicious meal.

Stottie bread weaning recipe

Servings: 2 pieces

Prep time: 60 mins+

Cook time: 45 mins+

Ingredients

• 120g/1cup strong bread flour
• 1 x 7g packed quick action yeast
• 1/4 tsp black pepper
• 120ml/ 1/2 cup tepid water (you may need a splash more)

Steps

1. Add the bread flour, yeast and black pepper to a large mixing bowl.
2. Create a well in the centre and add the tepid water.
3. Using your hands, mix the dough until it is smooth, you may need to knead for a good 5 minutes!
4. If the dough is dry, add another few tbsps of water.
5. Place a clean tea towel over the bowl and place somewhere warm for about an hour, until the dough has doubled in size.
6. Pre-heat oven to 200C/400F and line with baking parchment.
7. Place the dough onto a floured surface and separate into two balls.
8. Knead again for a minute or two and then roll into flat balls.
9. You can add any indentation you like using a knife or cookie cutters.
10. Place onto the baking tray and bake for 15 minutes.
11. After 15 minutes, allow the bread to stay in the oven for a further 20 minutes.
12. Remove, allow to cool and serve.
13. This can be stored in an airtight container for 3 days

HAVE YOU HEARD: Nuby is partnering with Fareshare UK to help fund meals for children in need, per every pack of participating ‘Good Square Meal’ tableware sold. Please see the Good Square Meal page on our website for full Terms and Conditions.