1 ¼lb /550g coarse wholemeal flour, preferably Abbey Stoneground
4oz/100g plain flour
1 rounded teaspoon bread soda (bicarbonate of soda)
1 teaspoon salt
2 teaspoons sugar
1 ¼ pint/750ml buttermilk
1oz/25g melted butter
Preheat oven to 425F/220C/ Gas Mark 7.
Heat a 3-3 ½ pint 1.7 – 2 litre casserole with a lid (or baking tin with no lid). Mix the flours, soda, salt and sugar in a large mixing bowl, add the buttermilk and mix thoroughly to make a very wet mixture. Mix in the melted butter and turn into the hot casserole, then cover with the lid and bake in the hot oven for an hour, removing the lid for the last 10 minutes to allow the top to brown. Remove from the oven and turn the loaf onto a rack; wrap in a damp tea towel and leave to cool. If you can resist eating it immediately, allowing freshly baked bread to “settle” for an hour or two will make it easier to slice.