Heat oven to 200C/fan 180C/gas 6 and
put a flat baking sheet in the oven to heat.
Mix the milk with the lemon juice in a jug to
sour it. tip the flours into a large bowl and
rub in the butter with your fingertips until it
resembles fine crumbs. stir in the remaining
dry ingredients and dill (saving some of
the poppy seeds for the top), then make a
well in the centre and pour in 350ml of the
soured milk. With your hand, or a wooden
spoon, draw the dry ingredients into the
wet to make a very soft, quite sticky dough.
Add the rest of the liquid if you need to. Be
careful not to overwork the dough as this will
make your loaf tough.
Lightly flour the work surface and tip the
dough onto it. With well-floured hands,
roughly shape into a round, then turn the
dough over to reveal its smoother side.
sprinkle a little flour over the hot baking
sheet, then lift the dough onto it. Press down
slightly, giving a flattened, roundish loaf
about two fingertips deep.
Using a sharp, non-serrated knife, slash
a cross deeply into the top of the dough.
scatter with the rest of the poppy seeds,
then bake for 25-30 mins until well risen
and deep golden. give it a tap on the bottom
- it should sound hollow. Cool for a few
mins, then transfer to a wire rack. to serve,
cut into quarters along the lines of the cross,
then slice and lightly toast.