21st Century Wheaten Bread, by Liz Kennedy

Method

Mix dry ingredients well together and then add milk or buttermilk until mixture is soft, not wet.

Turn out on to well-floured surface and knead together, dusting with flour, but not over-working.

Form into a round and mark into four on top, or put into loaf tin. Bake at 220°C/425°F/gas 7 for approximately half an hour until base sounds hollow when tapped.

Tip: I sometimes add a handful of coarsely chopped walnuts, or dates or some finely chopped chilli.