Ingredients

375ml Coop whole milk
Juice of 1 lemon
250g Coop plain white flour, plus extra for dusting
250g Coop wholemeal bread flour
1 heaped tsp fine salt
1 heaped tsp bicarbonate of soda
2 tbsp local unsalted butter, melted, plus extra to serve

Method

1. Preheat the oven 230°C/fan 210°C/gas 8. Add the milk and lemon juice to a jug

2. In a large bowl, mix both flours, the salt and bicarbonate of soda

3. Make a well in the centre and pour in the milk, mixing with one hand until you have a soft, sticky dough

4. 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

5. Transfer to a lightly floured baking tray and flatten gently into a round, about 4cm thick

6. 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

7. Bake for 10 mins, then lower the oven to 200°C/fan 180°C/gas 6

8, Cook for 35-40 mins more, or until the loaf is golden and sounds hollow when you tap it

9. Immediately brush with melted butter

10. Serve fresh and warm, spread with more butter

Tips

Buttermilk is traditional, but you can use milk and lemon juice instead.