This is a quick bread recipe that really couldn’t be easier. It doesn’t have any rising time thanks to the baking soda but this also gives it a kind of heavy body which is best eaten day-of. I think the flavor leaves something to be desired (it’s nearly bland) but that might mean I try a few variations of this in the future because bread that you can have in under an hour is always good.
- 250g plain white flour
- 250g plain wholemeal flour
- 1 tsp salt
- 1 tsp baking soda
- 400ml buttermilk
- Heat the oven to 200°C.
- Mix the flour, salt, and baking soda in a large bowl then add the buttermilk about 50ml at a time and mix until all the flour has been absorbed.
- Turn the dough out onto a floured counter and shape into a ball, flatten and cut quarter sections deeply, but not all way through the dough, with either your hand, a dough cutter or a knife.
- Bake for 25-30 minutes or until the loaf is hollow when tapped on the base.