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Prep time: 15 mins
Cooking time: 40 mins
225g plain flour
225g plain wholemeal flour
1tbsp sugar (preferably muscovado)
2tsps Bicarbonate of soda
250g carton of buttermilk (made up to 300ml water)
1 medium egg beaten
Pre-heat oven to gas 6/200C/400F
Mix together flours, sugar, soda and salt.
Add buttermilk & egg.
Stir to make a soft dough.
Put mixture onto a floured board and shape into a rough ball.
Place on lightly greased baking sheet.
With a sharp knife, score a deep cross on to the bread.
Bake for 35-40 until it’s golden and the base sounds hollow when tapped.
Tip 1: If you haven’t got any buttermilk, substitute with milk & white vinegar/lemon juice (roughly, 1 tbsp of vinegar/lemon to 1 cup of milk – leave to stand for a few minutes before using.
Tip 2: Try adding 50g of pumpkin seeds (or any type) into dough.