Family and Kids

  • 250 g (8 oz) wholemeal flour, plus extra for dusting
  • 250 g (8 oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 50 g (2 oz) butter, chilled and diced, plus extra for greasing
  • 1 spring onion, finely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 275 ml (9 fl oz) buttermilk, or ordinary milk soured with 1 tablespoon lemon juice

Sift the flours, bicarbonate of soda and salt into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the spring onion and the herbs and mix well to combine. Make a well in the centre and add the buttermilk or soured milk. Mix with a round-bladed knife to make a soft dough. Turn out on to a lightly floured work surface and knead lightly into a ball. Divide the dough between 8 greased dariole moulds.

Place the dariole moulds on a baking sheet, flatten the dough slightly and dust with flour.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 25–30 minutes until risen, golden and hollow sounding when tapped underneath. Transfer to a wire rack to cool. For a softer crust, wrap the hot bread in a clean tea towel to cool. Eat on the day it is made.

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