Makes 1 loaf
INGREDIENTS:
350g wholemeal flour
200g white flour
2 tsp of bicarbonate of soda
1 tsp of sea salt
2 tbsp of fresh rosemary, finely chopped
350ml milk
250ml natural yogurt
1 tsp of sea salt
For brushing
50ml milk and yogurt mix (for brushing)
METHOD:
- Pre-heat your oven to 220°C, 425°F, Gas Mark 7.
- Sieve the white flour and bicarbonate of soda into a large mixing bowl, and stir in the wholemeal flour. Using clean hands mix the flours, bread soda and half of the finely chopped fresh rosemary together. Make a well in the centre of the bowl.
- Whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Using your free hand to mix the flour into the buttermilk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
- Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through.
- Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked. Sprinkle the remaining finely chopped rosemary and sea salt evenly over t the top of the bread.
- Bake in a pre-heated oven at 220°C, 425°F, Gas Mark 7 for 25 minutes, then reduce the heat to 180°C, 350°F, Gas Mark 4 for a further 25 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.
