Instructions

1. Use a bowl and wooden spoon, do not use a mixer.
2. Sieve the plain flour, bread soda add the whole wheat Flour & sugar and mix thoroughly
3. Beat the egg, rapeseed oil & yoghurt together & add buttermilk milk to make up 425ml.Add liquid to the dry flour mix and mix to form a deliberate wet mix
4. Grease two 1 lb loaf tins and drop mix into tin half filling tin. Do not pat down mix as this tightens the resulting bread
5. Brian’s Tips: Wrap bread in clean dry tea towel not cling film. Bread will freeze very well.