ingredients
makes 2 loaves, each to serve 6
2 1/4 cups All purpose flour
1 1/2 cups whole wheat flour
1/4 level teaspoon salt
1 level teaspoon Baking soda
2 tablespoons polyunsaturated margarine
1/2 pint buttermilk, or 1 1/4 cups low fat natural yoghurt
method
OVEN: Preheat to 230°C (450°F)
1. Sift both flours, the salt and the bBaking soda into a bowl, reserving the bran remaining in the sieve. Rub in the margarine, then add the buttermilk or yoghurt and mix to form a soft dough.
2. Turn onto a lightly floured surface and knead for 1 - 2 minutes, until even-textured. Cut in half and shape each piece into a round.
3. Roll out the rounds to 1 inch thick and place on separate greased baking sheets. Score each one deeply with a sharp knife to mark into six wedges. Sprinkle lightly with the reserved bran and bake in the heated oven for about 25 minutes, or until the loaves are well risen, golden brown and sound hollow when tapped underneath. Cool on wire racks.
