Makes 1 loaf
650g/23oz/5 cups plain flour (allpurpose flour)
1 level tsp salt
1 level tsp bicarbonate of soda (baking soda)
350ml/12 fl oz/1½ cups buttermilk
1 Preheat the oven to 230˚C/210˚C fan/450˚F/gas mark 8.
2 Sieve the flour, salt and bicarbonate of soda (baking soda) into a large mixing bowl. Make a well in the centre and pour almost all of the buttermilk into the well. Mix together with clean hands or a wooden spoon. It will become a soft, spongy dough, but not very wet or sticky. If it is too dry, add a little more buttermilk.
3 Turn the dough out onto a floured work surface and shape it into a disc about 5cm/2in thick.
4 Use a knife to mark the top of the dough with a cross that reaches the sides to “let the fairies out”!
5 Place the bread onto a baking tray and bake for 20 minutes. Reduce the heat to 200˚C/180˚C/400˚F/gas mark 6 and cook for another 25-30 minutes.
6 The bread is done when the bottom of it sounds hollow when tapped. Leave to cool on a wire rack.
Per Serving 251kcals, 1g fat (0g saturated), 51.3g carbs, 1.9g sugars, 7.9g protein, 1.8g fibre, 0.398g sodium