Although it’s considered as a nutritional sin and an unnecessary ingredient, I’ll never give up on bread. Because if you take care of what you put in it and make it at home, it can’t be bad. Warm, with a little bit of butter, honestly it’s one of my favorite comfort food meals. So at least twice a week, I make different types of bread and this is one of my favorites and one of the easiest to make, you could say foolproof. It’s made from wholegrain and rye flour with couple of extra ingredients, it’s super healthy and disappears in a heartbeat.
- 250 g of wholegrain flour + extra for dusting
- 100 g of rye flour
- 50 g of oats
- 1 teaspoon of baking soda
- 1 large egg
- 300 ml of yogurt or buttermilk
- butter or lard
- 1 teaspoon of salt
- Preheat oven to 190°C/375°F/gas 5.
- Place both flours, the oats, baking soda and 1 level teaspowhon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and buttermilk/yogurt together.
- Use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
- Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too. Use your hands to flatten the dough into a disc. Score a cross or star into the top with a knife then bake in the center of the oven for 40-45 minutes.
- You know it’s done when a firm crust* has formed and it sounds hollow when tapped on the bottom.
- Leave to cool down a bit and serve slightly warm with a little bit of butter.
*to get beautiful golden color, spread some butter on the top before baking it, and if you want super crunchiness, put a bit of lard.
Source: Everyday superfood, Jamie Oliver