INGREDIENTS

SHIPTON MILL Organic Three Malts Sunflower flour - 250g

SHIPTON MILL Organic Light Malthouse Flour - 250g

Buttermilk - 200ml

Natural yogurt - 200ml

Golden Castor Sugar - 1 teaspoon

Bicarbonate of Soda - 2 teaspoons

METHOD

Preheat oven, to 230 degrees C ( FAN 210 degrees C )

Prepare large baking tray with sunflower oil.

Place flour in large mixing bowl

- mix well, using Danish whisk or big spoon, keeping it airy.

Add- sugar, bicarb of soda, mix well.

Mix together buttermilk and yogurt, slowly add to the flour mixture in the bowl.

Bring together using Danish whisk, keeping it light and airy, no kneading required.

Gently fold it over to incorporate all the flour, loosely. Be careful not to overwork the dough.

If it seems too dry, sprinkle in a little water, not more than a tablespoon should be needed.

Using a spatular will keep it all together too, if you don't have a Danish whisk.

Turn the dough onto the greased baking tray, and press gently into a round shape about 4 cm in height.

Using a sharp knife, cut a deep cross shape into the loaf, dividing it into 4 sections.

Try to avoid cutting all the way through.

Sprinkle with a little flour and immediatelty put into pre - heated oven

Bake for 15 minutes, on high setting.

After 15 minutes reduce oven heat to 210 degrees C ( FAN 180 degrees C )

Bake for 25 to 30 minutes.

Keep checking and when the loaf looks golden brown and feels hollow when tapped underneath, remove from oven.

Leave on a wire rack to cool.

I leave the bread in the "turned off " oven, with the door open , to cool slowly.

Its so quick and easy, I usually bake it round 10 am and its ready for lunchtime, still slightly warm.

Delicious served with homemade hummous, sundried tomatoes and celery salad.

Enjoy! Thanks to Shipton Mill's finest flours :)