Mix the dry ingredients together in a bowl to distribute the salt, bicarb and added extras evenly in the flour.
Make a well in the flour and pour in the sour milk product.
Using a spoon or a plastic scraper (or both) mix the ingredients together. At first the mixture seems dry but you will see as you mix that it is really quite sticky. You will have to get your hands into the dough to get all the flour incorporated.
Turn the dough out on the counter (no more flour!) and gently knead it to make sure it’s all well blended and then shape it into a ball.
Place the ball on a baking tray that you have lined with non stick baking paper and, with a wet hand (so you don’t stick) flatten the ball into a disc about 1.5 inches thick.
Using a wet knife or a wet scraper, cut a deep cross in the dough and gently open the cuts up a wee bit.
Put the dough immediately into the pre heated oven and let it bake for 10 minutes. Turn the oven down to 200 degrees and bake it for a further 15-20 minutes. You don’t want it dry but you do want it cooked so give it a little prod where the cuts separate the four quarters. If it is still squashy and clearly unbaked put it back for another 3-4 minutes.
Let it cool completely and then eat it with lashings of butter, cheese, jam, or whatever you fancy!
Like this recipe and want more like it? There are more in All You Knead Is Bread and the Book of Buns, both by Jane Mason.Want to learn more? Take a bread baking course with us! We look forward to welcoming you soon.