Pre- heat the oven to 230 ºC/450 ºF/gas 8. To sour the milk, pour into a large jug with
the lemon juice. Allow to stand for 20 minutes to thicken and sour. Sieve the dry ingredients together in a large bowl. Make a well in the centre and add 700ml (1'/4pt) of the sour milk. Working from the centre, combine the mixture with either your hand or
a wooden spoon, adding more of the sour milk if necessary.
The dough should be soft, but not sticky. DO NOT OVERWORK. Turn out onto a floured board and knead lightly, just enough to shape into a round. Flatten to
about 5cm (2in) thick and put on a floured sheet. Using a large floured knife, mark with a deep cross and bake in the hot oven for 15-20 minutes, then reduce the heat to 200ºC/400º F/gas 6 and cook for a further 20-25 minutes, or untiI the bread is cooked and sounds hollow when tapped.
Nutritional values per loaf
Energy 2269kcals, Fat 23g, SFA91/2g
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