Ingredients
- 170g/6oz self-raising wholemeal flour
- 170g/6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 290ml/½ pint buttermilk
Method
- Preheat oven to 200°/gas mark 6. In a large bowl, mix together all of the ingredients apart from the buttermilk.
- Make a well in the centre and slowly pour in the buttermilk, mixing in quickly to form a soft dough.
- Transfer to a lightly floured surface and knead briefly. If the dough’s too sticky to work with, add a little flour; if it’s too tough, add a little milk. Do not over-knead or the bread will be too tough.
- Shape into a round loaf and place on a lightly floured baking tray. Cut a half-deep cross on the top.
- Bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
- Serve warm or toasted and slathered in butter.
Variations
Some people like to add raisins or caraway seeds to their recipe. Enjoyed this recipe? Why not try out some of our other easy-to-make dishes? Or share your own favourite recipe ideas on our Facebook page!
