Thyme

3 cups self raising flour

1 cup barley bran

1 tablespoon chopped parsley

3 teaspoons dried thyme leaves (double for fresh)

1 teaspoon salt

1 teaspoon sugar

2 1/2 cups grated butternut pumpkin

1 1/2 cups of milk

1/2 cup olive oil

Heat oven to 220º C. Place all dry ingredients including herbs in to a bowl and combine. Add pumpkin, milk, and olive oil. Mix to a soft dough and gently knead on a lightly floured surface until smooth. Shape in to a damper and place in a well greased deep 20 cm cake tin.

Bake for approximately one hour.