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Ingredients[edit | edit source]
- 10 oz - Plain white flour;
- 6 oz - Wholemeal flour;
- 1 ¾ level tsp - Bread soda;
- 2 heaped dessert spoons - Wheat germ;
- 1 level tsp - Salt;
- ⅞ pint - Buttermilk.
Procedure[edit | edit source]
- Grease and flour an 8 inch round baking tin.
- Sift the white flour into a large mixing bowl.
- Add the other dry ingredients and mix thoroughly. A simple tip: Sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.
- Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk and mix with a knife.
- Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over saturated, but have a slightly stretchy look. Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.
- Turn the mix into the baking tin and place in a medium hot oven (180 degrees Centigrade, 350 degrees F) for 35 to 45 minutes, or until golden brown.
- Leave to cool on a wire tray.