Bread doesn’t puree, but toasting a slice of this and cut into fingers for a great teething food
Spread with cream cheese and cut into triangles for a tasty toddler snack
300g brown wholemeal flour (preferably stone-ground)
300g plain flour
2 tsp sea salt
2 tsp bicarbonate of soda, sieved
550ml buttermilk or sour milk
Making your own bread is so satisfying and this recipe is super-quick as you don’t need to leave the bread to prove
1. Heat the oven to 230°C/450°F/gas mark 8.
2. Mix all the dry ingredients together in a large wide bowl, then make a well in the centre and pour in all the buttermilk or sour milk.
3. Using one hand, stir in full circle, starting in the centre and working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out on to a well-floured board.
4. Wash your hands.
5. Roll the dough around gently with floury hands for a second, just enough to tidy it up. Flip it over and flatten slightly, to about 5cm.
6. Sprinkle a little flour on to a baking sheet and place the loaf on top of the flour.
7. Make a deep cross with a knife on top of the loaf and bake in the oven for 15-20mins. Reduce the heat to 200°C/400°F/gas mark 6 and bake for approximately 15-20 mins more, or until the bread is cooked (in some ovens it may be necessary to turn the bread upside down on the baking sheet for 10-15 mins before the end of baking).
8. When the bread is ready it will sound hollow when tapped. Cool on a wire rack.
This dish is safe in pregnancy.
Recipe taken from LEON Baking and Puddings by Henry Dimbleby and Claire Ptak, published by Conran Octopus, £20.