A wonderfully easy bread to make. Serve with plenty of butter.
- 225 g plain flour
- 225 g wholemeal plain flour
- ½ tsp salt
- 2 tsp bicarbonate of soda (baking soda)
- 2 tsp baking powder
- 3 tbsp soft butter
- 1 tsp sugar
- 2 tbsp raisins
- 350 ml buttermilk
- Flour for kneading and dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 190°C. Line a baking tray with baking paper.
2. Sieve both flours into a bowl and mix in the salt, bicarbonate of soda and baking powder.
3. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar, raisins and buttermilk to produce a soft dough. Knead briefly and shape into a round loaf. Place on the prepared baking tray and cut a deep cross in the top of the loaf. Dust the bread lightly with flour.
5. Stand a bowl of water on the floor of the oven. Bake the bread in the hot oven for 35-45 minutes. Test to see if it is ready by tapping the underside of the loaf (it will sound hollow when the bread is done). Cool before slicing.