250g Wholemeal Flour
250g Plain Flour
1 tsp Bread soda/Bicarbonate of soda
1 tsp Salt
Preheat your oven to 210˚C.
Sift in all the dry ingredients in a bowl, make a well and gradually add the buttermilk and mix until a dough is formed. It should be quite a wet dough.
Flour a surface well and knead the dough for a few minutes. Make a round shape and place on a floured baking tray or place in a lined loaf tin.
Cut a cross using a floured knife and put in the preheated oven for 10mins at 210˚C, reduce to 190˚C for a further 35mins.
Tap the base of the bread, if it makes a hollow sound it is done. If not, place back in the oven for a further 5mins. Remove from the oven and wrap in a damp cotton or linen tea towel overnight to soften the crust.
Tip: If you prefer a crispy crust, wrap in a dry cotton tea towel overnight rather than a damp one