550g coarse wholemeal flour
350g plain flour
100g brown flour
1½ tsp salt
2 tsp baking soda
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½ tsp cream of tartar
6 tbsp jumbo oats
Half a beaten egg
2 tbsp honey
1 tbsp treacle
25g butter, melted
1 litre buttermilk
1 Preheat the oven to 200C/Gas 6. Sift the dry ingredients together in a large bowl, then add the oats. Mix the egg, honey, treacle, butter and 750ml of the buttermilk. Stir together, without overbeating, adding more buttermilk if necessary. The dough should be soft but not sticky.
2 Place in well-greased baking tins and bake for 60-90 minutes in the centre of the oven. You can turn the heat down to 180C/Gas 4 halfway through if the top is browning too much.
3 Remove from the oven and turn out onto a wire rack. Some people wrap the loaf in a tea towel at this stage to keep a softer crust. This bread keeps well for a few days if wrapped in clingfilm.