Ingredients
Scale
400 g/14.1 oz whole wheat flour + more if needed
250 g/8.8 oz white flour + more for dusting
2 tsp baking soda
1.5 tsp salt
500 ml/16.9 oz unsweetened plant milk
2 tbsp vinegar
Instructions
- Preheat oven to 200°C/400ºF. Line a baking tray with parchment paper.
- In a bowl mix together whole wheat and white flour, baking soda and salt.
- For the buttermilk mix together milk and vinegar in a small bowl. Let stand for 2-3 minutes, until milk thickens and curdles.
- Sprinkle some flour onto a working surface, and prepare additional flour on the side, in case you need more.
- Add buttermilk to flour-baking soda mix, and stir a few times with a spoon to combine. Baking soda will directly start to fizz, it’s perfectly normal.
- Pour dough onto your floured work surface, and knead just a couple of times, until everything is combined. Add a little extra flour to the dough, if it’s too runny. Dough should be soft, but shapeable. Don’t over-mix or over-knead, otherwise the bread won’t work.
- Transfer dough to the baking tray, and shape into 2 flat disks, about 3 cm/1 inch thick. Using a sharp knife, cut a cross on the surface of both breads.
- Bake for 35-40 minutes, or until bread has a nice crust and seems cooked through. Let cool a bit before slicing. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins