Yield: 1 Servings
|12 ounces||Wholemeal flour (Me - 1 lb)|
|4 ounces||White all purpose flour (Me 1/2 lb)|
|1 teaspoon||(level) bread soda (Me..very heaped tsp)|
|1 teaspoon||(level) salt|
|½ pint||Sour milk (buttermilk) (Me..about 1 pint)|
|1 teaspoon||Baking powder (Me)|
|Handful oatflakes; small handfull bran and some wheatgerm - whatever is in the kitchen! (Me)|
I'm listing an actual recipe and the differences between it and what I do in brackets. Hope it won't be too confusing.
Sieve the cream flour, bread soda and salt into a large mixing bowl. Add the wholemeal flour. Mix, make well in the centre and add sufficient milk to make a soft dough,mixing with a wooden spoon. Turn out onto lightly floured surface and knead lightly until there are no cracks. Make circular shape with dough, place on a floured tin and cut a cross in the top. Bake preheated 400F/200C/Gas 6 for 40-45 mins. When baked bread should sound hoolow when tapped on base.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Nov 19, 1997