K DS ’ K TCHEN

Step 1

Heat the oven to 200C/ 180C fan/gas 6 and sprinkle a large baking tray with a little lour. If you have digital scales, put your mixing bowl on the scales and set them to zero. Weigh the plain lour, then the wholemeal lour into the bowl.

Step 3

Pick the soft leaves o† the woody rosemary stalks and

put the stalks in the food recycling. Use a sharp knife to chop the rosemary leaves into small pieces on the chopping board and add these to the mixing bowl.

Step 5

Use a teaspoon measure to measure out the bicarbonate of soda, then add 2 tsp in total to the bowl. Next, measure 1 tsp of salt and add this, too.

Step 7

Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice. Add to the

milk and mix.

Step 9

In the bowl, use your hands to shape the dough into a ball – use a little more lour if the dough feels very sticky. Tip out the dough onto the baking tray. Wash and dry your hands. Dust the dough with lour and pat it gently

into a neat ball shape.

Step 2

Weigh the butter. Put a chopping board on your work surface. Chop the butter into little cubes. Add this to the lour in the bowl. Use your ingertips to rub the butter into the lour until you

can’t see any little lumps.

Step 4

Weigh the seeds and add these to the

mixing bowl.

Step 6

In a jug, measure the milk, making sure it comes to the 275ml line

on the side of the jug.

Step 8

Pour the milk and lemon mixture into the mixing bowl. Put your hands in and mix the ingredients together until you have a sticky dough with no

dry, loury patches.

Step 10

Use a knife to cut a deep cross into the top of the dough,

cutting about halfway through. Put the baking tray

on the middle shelf of the oven using your oven gloves – be careful, as the oven racks

will be very hot. Bake for 35 mins until the loaf is golden brown, then turn the oven o†. Carefully remove the tray from the oven using oven gloves and transfer to a wire rack. Leave the loaf to cool for at least 30 mins before slicing. Enjoy the loaf on the day

you make it.