Sometimes you want decent bread, made at home, but you don’t have the best part of an afternoon to make it. Well, help is at hand!
You will need:
170g self-raising flour
170g wholemeal flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
2. Weigh out the flours, bicarb and salt and mix together.
3. Add in the buttermilk. Hint: the carton I bought was 284ml but it gave me 290. Mr Brooker suggested adding a dollop of yoghurt but I didn’t need to in the end. It’s a good plan if you’re running short though.
4. Mix everything together with your hands, making sure to scrape down the sides of the bowl for any spare flour. Do not over knead!
5. Remember that this is an unyeasted bread so please don’t over work it. You just need to knead it until it has formed a consistent dough. Roll into a ball, flatten and place on a floured baking sheet or stone. (Hilariously I just thought about using a baking stone…ah well…next time). I just added baking parchment to make cleaning up easier – it’s not essential.
6. Cut a cross into the bread, fairly deep so it will bloom out nicely. This is easiest if you make 4 separate cuts.
7. Sprinkle the top with flour (I added a sprinkle of rolled oats as well but that’s optional) and bake for around 30 minutes until hollow sounding when you tap it on the bottom. I’d advise leaving it to cool for 10 minutes or so to let the residual heat move through the bread and prevent doughiness.
Enjoy fresh, or toast the next day.