INGREDIENTS
- 375ml Co-op whole milk
- Juice of 1 lemon
- 250g Co-op plain white flour, plus extra for dusting
- 250g Co-op wholemeal bread flour
- 1 heaped tsp fine salt
- 1 heaped tsp bicarbonate of soda
- 2 tbsp Co-op unsalted butter, melted, plus extra to serve
METHOD
- Preheat the oven 230°C/fan 210°C/gas 8. Add the milk and lemon juice to a jug
- In a large bowl, mix both flours, the salt and bicarbonate of soda
- Make a well in the centre and pour in the milk, mixing with one hand until you have a soft, sticky dough
- Tip the dough out onto a floured surface. With floured hands, fold the sides into the centre and then flip the loaf over and turn it, cupping gently underneath to neaten it up and form a smooth top
- Transfer to a lightly floured baking tray and flatten gently into a round, about 4cm thick
- Cut a deep cross into the whole loaf (take care not to cut the whole way through), then prick the four sections with the end of your knife
- Bake for 10 mins, then lower the oven to 200°C/fan 180°C/gas 6
- Cook for 35-40 mins more, or until the loaf is golden and sounds hollow when you tap it. Immediately brush with melted butter
- Serve fresh and warm, spread with more butter
