6 oz All-purpose flour, or Soda
-bread flour
1 ts Bicarbonate of soda
12 oz Wholemeal flour, plus extra
1 pn Salt
2 ts Brown sugar
15 F Buttermilk
1/2 oz Butter, for greasing
Preheat oven to 200?C/400?F/Gas 6. Sift the soda flour and bicarbonate of
soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar,
until blended. Make a well in the centre and pour in almost all of the
buttermilk, stirring with a round-bladed knife or wooden spoon to form a
loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface
rough. Sprinkle with a little extra wholemeal flour to give a nutty
surface. Set the tin on a baking sheet and bake for 30 mins, then reduce
the temperature to 150?C/300?F/Gas 2; cook for a further 30 mins until the
bread is well risen, brown and crusty on top. The bread is cooked when a
skewer inserted into the centre comes out clean. Remove from oven, turn
out the loaf and wrap in a clean cloth; cool completely on a wire rack.
Yields
1 Servings
