I make this bread regularly, it is a great accompaniment to a creamy vegetable soup and I highly recommend this soup recipe from Nessa’s Family Kitchen. I also love to toast it and top it with melted cheddar cheese.
Whilst making this bread one day, Zoe was helping me pour the dry ingredients into the bowl (she was 2 at the time) and as I turned to get the buttermilk an irresistible urge seemed to come over her and she blew into the bowl!! Well needless to say a little flour bomb exploded in her face, she looked up at me in shock and I howled laughing, the poor girl was covered in flour!
- 250g extra coarse wholemeal flour
- 250g plain white flour plus a little extra for sprinkling
- 1 teaspoon bread soda
- 1 teaspoon salt
- 400ml buttermilk
Preheat the oven to 200°
Add the wholemeal flour, plain flour, salt and bread soda into a large mixing bowl, give it a little stir with a spoon, then make a well in the centre of the ingredients and pour the buttermilk into it.
Now that all the ingredients are in the bowl, it’s time to mix, I use a an electric kitchen machine with a dough hook for this but you can also hand knead it, just use a lot of flour on your hands and the surface as it’s a very wet sticky mixture.
Get a baking tray, cover it with a baking sheet and sprinkle some plain white flour on top.
Place kneaded mixture onto the middle of the tray, sprinkle with flour and shape to a round. Last thing you need to do before putting in the oven is engrave a cross on the top of the bread with a knife.
Place in the preheated oven for approx 35 minutes, you will know it is finished by tapping the bottom of the loaf, if you hear a hollow sound it’s done.