As one of the most impatient people in the world, baking bread is often too frustrating and slow for me to be able to handle. Thankfully, sods bread has no yeast so take less than an hour from start to finish, and provides the perfect base for a salmon and cream cheese brunch. Perfect for a lazy Sunday!
175g self-raising whole wheat flour
175g plain flour
Generous pinch of salt
½ tsp bicarbonate of soda
1/5 pint buttermilk (or milk with a squeeze of lemon, leave 5 minute to thicken before use)
- Pre-heat over to 200C
- Mix dry ingredients in a bowl
- Make a well in the centre and pour in the buttermilk or equivalent. Mix the liquid into the dry mix quickly with a fork to bring the ingredients together
- Once it’s formed a ball (add a little extra milk if needed to create a smooth, not too damp texture)
- Knead the dough briefly and form into a large smooth ball, before flattening out slightly
- Place onto a lightly floured baking tray, cut a cross in the top and bake for around 30 minutes or until it sounds hollow when you tap the bottom
- Cool on a wire rack before cutting and covering in all the good stuff!