1 Hour

Serves 4-6

Lasts up to 9 days

Best Enjoyed With:


4 cups white flour*

14 ounces buttermilk

1 teaspoon of salt

1 1/2 teaspoon bicarbonate of soda
(aka baking soda)



This recipe is best done with a dutch oven.

* Do NOT use self-rising, as it already contains baking powder and salt

* You can also sub out 2 cups of the white flour for wheat flour. It makes a darker bread and I personally like the flavor more.


  • Preheat oven to 425F.
  • Lightly grease and flour a dutch oven (I used a small LE Creuset with lid)
  • Combine all the dry ingredients (flour[s], salt, bicarbonate of soda) and sieve in a large bowl.
  • Add the buttermilk a little at a time, while mixing, until you have a sticky dough.
  • Place the dough on a lightly floured surface and knead lightly (as too much will allow gas to escape).
  • Place in your dutch oven and shape into a round flat shape.
  • Cut a cross in the top of the dough
  • Cover the pan and bake for 30 minutes
  • Lower the oven to 350F, remove the cover, and bake an additional 15 minutes
  • Cover the bread in a damp tea towel to help keep the bread moist and let cool.
  • Enjoy a slice with butter or hazelnut/chocolate spread and a cup of coffee or tea!
Tags: bake
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