This is a great go to quick recipe. Ideal for soup, sandwich or just covered in jam.
From the amazing Nigel Slater.
- 225g/8oz wholemeal flour
- 225g/8oz plain flour
- ½ teaspoon sea salt
- 1 teaspoon caster sugar
- 1 teaspoon bicarbonate of soda
- 350ml/12fl oz buttermilk
- Preheat the oven to 220C/425F/Gas 8.
- Place a large casserole dish with it’s lid on, into the oven.
- In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough.
- Shape the dough into a shallow round loaf about 4cm/1½in thick.
- Remove the hot casserole dish from the oven, dust the inside lightly with flour. We added some oats for decoration at this point.
- Cover with the lid and return to the oven.
- The bread should be ready after 25 minutes.
- Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating.
- Best eaten warm 🙂
We used a rye flour from Waitrose, and if you don’t have buttermilk substitute it for milk and add some lemon juice – we’ve made this a few times with semi-skimmed and it worked great, we also tried it with crème fraîche but it wasn’t as successful and an attempt with plain yogurt gave our bread an unwanted yogurty taste.
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