You'll be making plenty!


  • 200g of wholegrain flour
  • 275g strong white flour
  • 350ml buttermilk
  • 1 generous teaspoon of bicarbonate of soda
  • 1 large free-range egg
  • 1 tsp honey
  • 1 handful of wild garlic leaves, roughly chopped
  • A pinch of salt


  • Preheat the oven to 190°C. Grease and flour a 900g loaf tin.
  • Combine the flour, bicarbonate of soda, wild garlic and salt in a mixing bowl.
  • In a Pyrex measuring jug, measure out the buttermilk and then whisk in the egg and honey.
  • Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.
  • Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
  • Sprinkle with a little flour on top and bake in the oven for 35 minutes. The bread is cooked when you can turn it out on a wire rack, and when the bottom is tapped it should sound hollow.
  • Allow to cool before slicing and enjoying with a little butter and jam.