This is far and away the quickest bread to make (no long proving time!), but alas the trade off is that it doesn’t keep particularly well. That’s never been an issue in our house though as it tends to be snarfed pretty quickly, or you can always toast it. An excellent bread to make alongside some soup – just add cheese and hey presto! you’ve got yourself the makings of a wonderful lunch.
250g wholemeal bread flour
250g plain white flour
1 tsp bicarbonate of soda
1 tsp free flowing salt
400ml plain yogurt + 2 tbsp lemonjuice
Flour for dusting
- Mix the flours, bicarb and salt in a large bowl.
- Make a well and tip in the buttermilk or yoghurt/lemon juice mix and use your hand to draw in the flour and gently mix together until the flour is incorporated.
- Turn out onto a floured surface and gently press and fold (but not kneed) the dough until homogenous and can be formed into a ball.
- Place onto a baking tray lined with baking paper, dust with flour, and cut a deep cross into the surface so that the four sections fall open a little.
- Leave to one side for half an hour to allow the bicarb to start working.
- Heat oven to 200C.
- Bake for 35 minutes.
- Cool on a wire rack and tuck in.