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Sage and Leek Bread

This recipe comes from the web site of Debbie and Trev Jones who live in Birmingham, England and have put their website together in the hope of finding find out about their Jones ancestors from the UK. The Jones ancestry dates back to 1775 and Cardiganshire, Wales. It follows their forefathers journey to Merthyr Tydfil, Glamorgan and some of the achievements they made, particularly in the world of professional football, for over fifty years. Although Jones is a common name, this is by no means a common family.

This is one of the Welsh recipes from their site for you to enjoy. If you would like to take a look at their web site it is


8 oz strong white flour
8 oz strong wholemeal flour
1 sachet dried yeast
1 teaspoon salt
1 teaspoon dried sage
1 large leek chopped
1 oz butter
1/2 pint tepid milk
1 teaspoon sesame seeds


  • Set oven to 400°F or Mark 6.
  • Melt the butter in a saucepan and soften the chopped leek gently.
  • Put the flours, salt, dried yeast and sage in a large bowl. Make a well and pour in the leek, butter and tepid milk. Beat well together until the dough leaves the sides of the bowl clean.
  • Turn out on to a lightly floured surface and knead well for 10 minutes until smooth.
  • Place in a clean bowl. Cover and leave in a warm place for about one hour until it doubles in size.
  • Turn out and knead well again.
  • Divide into two. Shape into rounds and place on a greased baking sheet. Brush with a little milk and sprinkle with sesame seeds. Cover and leave in a warm place to rise until double in size (30-40 minutes).
  • Bake for 30 minutes. When cooked the loaves should be golden brown and sound hollow when tapped on the bottom. Cool on a wire rack.

Makes 2 loaves

Debbie and Trev Jones