Categories: October

Ingredients

• 450ml buttermilk
• 275g plain flour
• 1 rounded tsp bicarbonate of soda
• 275g wholemeal stone-ground flour, plus extra for dusting

Directions

1. Preheat the oven to 230˚C/fan 210˚C/gas 8.

2. Sift the white flour, 1 teaspoon salt and the bicarbonate of soda into a large bowl. Stir in the wholemeal flour. Make a well in the centre and gradually add the buttermilk, working from the centre with a wooden spoon to combine. When it gets too thick to stir, use your hands to bring together. The dough should be soft but not sticky. If it’s too wet, add a little more flour.

3. Turn out onto a floured board and knead lightly – just enough to shape into a round. Flatten slightly to about 5cm thick and transfer to a floured baking sheet. Using a large floured knife, mark the loaf with a deep cross. Dust with a little extra flour and bake for 15-20 minutes. Reduce the heat to 200˚C/fan 180˚C/gas 6 and bake for a further 20-25 minutes, or until it is cooked and sounds hollow when the underside is tapped.

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