I found this recipe whilst browsing through my sisters cookbooks last week. I've never made bread before, (i've made banana bread but i'm not sure if that counts as it's more of a dessert) and i've come to realise how quick and easy it is to make.
Recipe used from THE RIVER COTTAGE FAMILY COOKBOOK
You will need:
1 tablesoon of Olive Oil for greasing the parchment paper
250 g Plain flour ( I used half plain and half spelt flour)
1 level teaspoon of Bicarbonate of soda
2 tablespoons of soft brown sugar
225 ml of Buttermilk
1 pinch of fine sea salt ( i used maldon)
I also used one tablespoon of porridge oats and then sprinkled some more on top before placing in the oven.
1. Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go.
2. Tip it out on to a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball.
3. Put the round of dough on a lightly floured baking sheet and dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200°C/gas mark 6 and bake for 20 minutes, until the loaf sounds hollow when tapped underneath.
4. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. I ate mine straight out of the oven with raspberry jam and salty butter. Oh and a cup of tea....perfect!