If you’ve tried my tomato and lentil soup, then this makes a delicious bread to go with it. It’s ever so simple to make and doesn’t require all the kneeding and rising time that regular bread does so you can easily make it when you get back from work or after a day out and it’ll be ready for dinner. Do give it a go!
400g plain flour
1 tbsp sugar
1/2 tsp salt
2 tsp bicarb
225 ml buttermilk or yoghurt
(NB: The exact ratio of yoghurt to water doesn’t matter too much. Overall, you need about 375ml liquid)
1. Mix all the ingredients together with a wooden spoon, bringing it together in a roomy bowl. Don’t worry if it seems a bit wet.
2. Use one wet hand to bring the mixture into a rough ball and tip the whole lot onto an oiled tray. It doesn’t need to be perfectly round or perfectly smooth – that’s part of the magic of this bread.
3. Bake it for 15 minutes at 200/220 degrees Celsius (the lower temperature is best for a fan oven), and then at 180/200 degrees Celsius for a further 15/20 minutes till the bread sounds hollow when tapped on underneath. Cool on a wire rack.