Recipe originally by James Martin
but tweaked and deliciously made by No.1 Son -
6 ozs. (170g) self-raising wholemeal flour
6 ozs. (170g) plain flour (plus extra if dough is too wet)
1/2 tsp. salt
1/2 tsp. bicarbonate of soda
1/2pt. buttermilk or ordinary milk+a tablespoon of red wine vinegar
Italian dried herbs and small amount of dried corriander
Oven 400F / 200C / Gas 6
Tip the flours, salt and bicarb into a large mixing bowl and stir together.
Make a well in the centre and pour in the liquid, mixing quickly with a fork to form a soft dough - adding a little more milk or flour depending on the stickiness of the dough. It should be slightly tacky.
Turn on to a floured surface and knead briefly.
Form into 1 large or four round rolls, flatten the dough slightly and brush with melted butter. Place on to a greased/lightly floured baking tray.
Cut a cross on the top of each roll and bake for approx. 30 mins until the loaf or rolls sound hollow when the base is tapped.
Cool on a wire rack.
These are just delicious while still warm - enjoy! :)