By Hubbub team member Aoife Allen
450g plain flour or spelt flour or light rye flour
400ml buttermilk or milk soured with a tablespoon of lemon juice
1 tsp salt
1 tsp sugar
1 tsp bicarbonate of soda
2 tbsp fennel seeds
Mix together the flour, bread soda, sugar and salt in a large mixing bowl.
Then make a well in the middle and pour in the liquid gradually, mixing with your hand in a claw shape. Don’t add the liquid all at once, and stop adding it when the mixture is soft but not sloppy.
Turn out the bread onto a floured work surface and shape it into a rough round. Pat down the round until it’s around 2cm thick, then cut a deep cross into the surface with a sharp knife and put it onto a floured baking tray.
Bake at 220°C for around 15 mins, then turn down to 180°C for 30 minutes more. Tap the base after 30 minutes at 180°C – it will sound hollow when it’s done.
Leave to cool and then slice and enjoy.