- 4 cups whole wheat flour
- 1 cup white flour
- 2 cups orange pulp (after juicing)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1-2 cups of sour milk or buttermilk - Actually, I use almond milk with a half teaspoon of baking powder in it, but you can do the same with ordinary cows milk.
2. In a big bowl, sift the dry ingredients together making sure the bicarbonate of soda is evenly mixed.
3. Add the orange pulp.
4. Quickly add the milk and stir to get a soft, raggy looking dough. Don't spend too long mixing as speed is important here. As soon as the bicarbonate of soda gets wet, the chemical reaction begins that causes the dough to rise, so you don't have to knead this bread at all. In fact, more than a few seconds will cause the loaf to be tough, so the good news is - less is best.
5. Turn the dough out on a baking sheet that has been lightly dusted with flour.
6. Shape it into a slightly domed circle about 6-8 inches in diameter.
7. Use a sharp knife to cut a cross right across the loaf to about half the depth of the loaf.
8. Gently(sudden jarring may disturb the developing carbon dioxide bubbles that help it rise)
set the baking sheet into the oven and bake at450o F for 10 minutes.
9. Then, turn the oven down to 400o F for 35 minutes.
10. Tap the bottom of the loaf - a hollow sound means it's done.
11. Put on a rack to cool.
12. Serve with butter (ideally melting and dripping of the bread), homemade Meyer lemon marmalade and a big mug of Barry's tea.
If you don't have orange pulp substitute with a half cup of oatmeal and another cup of the milk. It is a very forgiving recipe. The bread should be heavy - not light and fluffy. It can also take the addition of raisins or for a savory touch Jalapeno peppers - basically, experiment then share your conclusions!