Ingredients
- 450g Eden Yard Flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 400ml buttermilk
- 1 tbsp Eden Yard Rapeseed Oil
- 1 tbsp local honey
Method
Heat the oven to 200°C fan and lightly flour a baking tray.
Mix the flour, bicarbonate of soda and salt in a large bowl. Make a well in the centre and add the buttermilk, rapeseed oil and honey.
Bring everything together gently to form a soft dough. Don’t overwork it.
Shape into a round, place on the tray and cut a deep cross across the top.
Bake for around 30–35 minutes until golden and the base sounds hollow when tapped.
Leave to cool slightly before slicing.
Best served: still warm, with an unreasonable amount of butter.