Cookbook | Ingredients | Recipes

| Bread

Ingredients

• 10 oz - Plain white flour;
• 6 oz - Wholemeal flour;
• 1 ¾ level tsp - Bread soda;
• 2 heaped dessert spoons - Wheat germ;
• 1 level tsp - Salt;
• ⅞ pint - Buttermilk.

Procedure

1. Grease and flour an 8 inch round baking tin.
2. Sift the white flour into a large mixing bowl.
3. Add the other dry ingredients and mix thoroughly. A simple tip: Sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.
4. Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk and mix with a knife.
5. Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over saturated, but have a slightly stretchy look. Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.
6. Turn the mix into the baking tin and place in a medium hot oven (180 degrees Centigrade, 350 degrees F) for 35 to 45 minutes, or until golden brown.
7. Leave to cool on a wire tray.