Thoroughly mix all dry ingredients together, sifting them 3 times to ensure even distribution.

Add cream and milk to the dry ingredients, mixing until a medium-firm dough ball forms.

Divide the dough into 4 equal parts.

Knead each part for 25 to 30 minutes until smooth and free from bubbles.

Roll out each dough portion with a rolling pin onto metal baking sheets.

Using a ruler, measure and prick the dough with a fork every 1 inch across the width of the baking sheet.

Measure and prick the dough at 1 1/2-inch intervals along the length (1 1/2, 3, 4 1/2, 6, 7 1/2, 9, 10 1/2, 12, 13 1/2 inches).

Bake in a slow oven at 375°F (190°C) for 12 to 15 minutes, or until lightly golden brown.

Once cooled slightly, use a sharp knife to cut the bread apart lengthwise along the marked lines.