Chilli-spiced wheaten bread

1. Preheat oven to 190°C/170°C fan/gas mark 5. Dust a baking sheet with flour or line it with non-stick baking parchment; set aside.
2. Sift white flour and salt into a mixing bowl; stir in wholemeal flour, sugar, bicarbonate of soda and chilli powder. Lightly rub sunflower spread into flour mixture. Stir in buttermilk, mixing to form a soft dough (dough may be slightly sticky but it should come together and shape easily).
3. Knead dough very lightly, shaping it into a 15cm (6in) round, then place on prepared baking sheet. Bake in oven for about 35 minutes or until loaf is risen, deep golden brown and crusty on surface, and sounds hollow when tapped underneath. Transfer to a wire rack to cool.
4. Serve warm or cold with soup, or spread with a little sunflower spread. This bread is best eaten freshly baked on the day it is made (it makes great toast too).

Cook's tips

• For extra flavour, finely chop 3–4 spring onions and deseed and finely chop 1 fresh red chilli; sauté them in 1 tsp rapeseed oil over a medium heat for 5 minutes, until beginning to soften. Stir into rubbed-in flour mixture before adding buttermilk.