This recipe uses Jack Berry™ Rye Flour FINE 720 and Wheat Flour FINE 500 from the Traditional Baker’s Choice range. The flours are high in soluble fibre and have nothing extra added. This bread is quick and easy to make and does not require yeast so there is no need to prove it before baking. The bread slices well and is great with soup or you could eat it on its own with butter……delicious.
340g/12oz Jack Berry™ Rye Flour FINE 720
340g/12oz Jack Berry™ Wheat FINE 500
1 tsp salt
1 tsp bicarbonate of soda
580ml/20fl oz buttermilk * you will need semi-skimmed milk and white vinegar or lemon juice
Makes 1 large boule shaped loaf
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
How to make the buttermilk (soured milk)*
Pour 20fl oz of semi-skimmed in to a jug and add 2 teaspoons of white vinegar or lemon juice and stir. Leave aside for 10 minutes.
Place the sieved flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk mixture, mixing quickly with a large fork to form a soft dough.
Depending upon the absorbency of the flour, you may need to add a little extra milk if the dough seems too stiff but it should not be too wet or sticky.
Turn the dough onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.