250g wholemeal flour, plus a little extra to sprinkle
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh sage
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Sift the flours, bicarb and salt into a bowl, tipping in any bran left in the sieve. Stir in the parsley, chives and sage.
Make a well in the centre and pour in the buttermilk. With a wooden spoon, gradually stir the flour into the buttermilk to form a soft dough. Bring the dough together with your hands, then turn it out onto a lightly floured work surface. Knead lightly and briefly until it forms a smooth ball.
Place the dough on a greased baking tray and flatten it slightly to make a domed round loaf about 20cm in diameter. Using a sharp knife, cut a deep cross in the top of the loaf, cutting about halfway through. Sprinkle a little extra flour over the top.
Bake in the preheated oven until well risen and browned, and the bread sounds hollow when tapped on the base, about 30 minutes. If it sounds moist and heavy, bake for a further 3 to 5 minutes and test again.
Transfer to a wire rack and leave to cool completely. Serve the loaf on the day it is baked, as it becomes stale quickly, or toast it the following day. You can also freeze it after it has cooled completely.