ingredients:
600 g
wholemeal flour
600 g
white flour
2 teaspoons
bicarbonate of soda (Natron)
2 breakfast
salt
850 ml
buttermilk
servings
method:
- Preheat the oven to 230°C (Do this early because the bread dough is made in a few minutes).
- Dust a chopping board with flour and place to one side. Dust a sheet of baking paper with flour and place to one side.
- In a large bowl mix all the dry ingredients together. Make a hole in the middle and pour in the butter milk.
- Using one hand, gently mix in a circle starting in the middle working to the outside until you have a soft, not too wet and sticky mass. Important: Do not knead or press the dough too hard. Turn the mixture out onto the dusted chopping board.
- Now you have to be quick and gentle! Dust your hands with flour and roll the dough gently into a round shape. Transfer to the dusted sheet of baking paper and press gently until it is between 5 to 7 centimetres thick. Cut a 1cm deep cross in the top of the dough.
- Place the baking sheet with the dough in the oven and bake for 15 to 20 minutes. Reduce the heat to 200°C and bake for a further 20 to 25 minutes.
- To test if the bread is cooked, remove from the oven and tap the bottom. If it sounds hollow, it is cooked.
