Great for when people pop round for dinner & you can break out a casserole or stew from the freezer. Fresh baked bread for dipping will go down a treat, & this is a healthy option too. Its made in a jiffy & your guests will be impressed with what they will think is a specialty bread (oh dear giving away all my secrets now).
140g Bread flour, white
350g Wholemeal flour
1 1/4 tsp Salt
1 1/4 tsp Bicarb of soda
2 tsp Sugar
450 ml Butter milk (I make mine with milk & lemon juice & sometimes a little vinegar)
4 tbsp Sunflower oil
Pre heat oven to 200c
In a bowl, sift together flour, salt, sugar & soda, stir to mix.
Rub in the butter then make a well in the middle. Pour in the butter milk & oil & mix to a soft constistency.
On a floured surface knead for one min. Place onto a floured sheet & flatten top. Cut a cross into or slash top.
Bake for 30 minuets then reduce oven to 180c, turn tin & bake a further 30 minuets. You may need to cover the top half way through to stop it catching.
Remove from oven & wrap in a clean cloth/tea towel to cool. This bread is not suitable for sandwiches!