INGREDIENTS:

1 lb. (4 c.) whole wheat flour
1/2 lb. (2 c.) plain flour
1/2 pt. (1 c. approx.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt

DIRECTIONS:

Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. If a brittle texture is required, add 1 tablespoon melted butter. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should be slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet and make large cross over it with floured knife. (This is to ensure even distribution of heat.)

Bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clan tea towel. The bread should not be cut until it is quite cold and ’set’, 4 to 6 hours. Makes 2 small or 1 large loaf.

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