500 grams of wholemeal flour
1 teaspoon of salt
275ml of buttermilk
Take a large bowl and put the flour and salt into it.
Mix in the milk, first with a spatula and then with your hands, until you have a soft dough.
Knead it briefly in the bowl then transfer the dough to a floured worktop and shape it into a round mound.
Using a knife, score the top of the dough quite deeply making a cross.
Leave the loaf for about 10 or 15 minutes.
Place it on a greased baking sheet and bake it for about 45 minutes or until it sounds hollow when tapped underneath.
Allow the loaf to cool and serve it as fresh as possible.
Mix in the milk, first with a spatula and then with your hands, until you have a soft dough.
Knead it briefly in the bowl then transfer the dough to a floured worktop and shape it into a round mound.
Using a knife, score the top of the dough quite deeply making a cross.
Leave the loaf for about 10 or 15 minutes.
Place it on a greased baking sheet and bake it for about 45 minutes or until it sounds hollow when tapped underneath.
Allow the loaf to cool and serve it as fresh as possible.
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