Buttermilk scones.

makes 8 small scones

300g cake flour
15ml baking powder
2ml salt
20g castor sugar
125g COLD butter
100ml buttermilk or sour cream
50ml water
1 egg

Preheat oven to 200c.
Sift all dry ingredients into a bowl. rub in the butter until the mix resembles fine breadcrumbs.
Mix the buttermilk, water and egg together.
Make a well in the centre of the the flour and add the buttermilk mix in portions, mixing with a table knife. The dough must bind into a soft ball and come away from the sides of the bowl.
Lighlty flour a workspace and place the dough on it, lightly pat the dough into a 20mm thick round cake, DO NOT KNEAD. Use a scones cutter or a cake mold to cut out round scones.
Place on a baking tray and cook for 20 minutes.

drink: not a thing

Wholewheat bread with seeds.

750g nutty wheat flour
about 625ml warm water
15ml salt
15ml brown sugar
30ml vegetable oil
5ml vinegar
10g instant dry yeast
125ml mixed seeds plus seeds to garnish

In a large mixing bowl, add all ingredients bar the water. Stir it through once.
Make a well in the middle of the mix and gradually add the water all the while stirring.
When done the dough should be moist but not wet.
Grease a bread tin or fit it with a baking paper. Poor the dough into it and sprinkle some extra seeds on top. Cover with glad wrap, place it in a warm place to rise to double the size, should take about 30 minutes.
Preheat the oven to 200C.
Once the dough has risen sufficiently place it in the oven for an hour.
When done remove from the tin immediately and place it on a cooling rack.