Jamie’s Tip - be careful not to over-mix the dough – stop mixing as soon
as it comes together otherwise you’ll end up with tough,
dense bread. To make it dairy free - replace the buttermilk
with 50g of plant-based
yoghurt and 25ml of water.
Prep
10 min
Cook
25 min
Serves
2
Difficulty
Easy
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Ingredients
wholemeal flour 60 g
plain flour 35 g
bicarbonate of soda ¼ tsp
sugar ¼ tsp
salt pinch
buttermilk 75 ml
Method
Preheat the oven to 190°C/375°F/gas 5 and lightly flour a baking tray.
Weigh the wholemeal flour and plain flour into a large bowl, then add the bicarbonate of soda, sugar and a pinch of salt**. Mix together.
Use a fork to stir the buttermilk into the plain flour, then as it starts to come together, use your hands to pat and bring the dough together.
Shape the dough into 2 round balls and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with 2 discs, roughly 6cm thick.
Score a cross into the top of the rolls with the blunt edge of a knife, then bake in the centre of the oven for 25 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
Turn your rolls out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
