225g/8oz plain four
1tsp salt
2tsp bicarbonate of soda
110g/4oz plain wholemeal flour
110g/4oz porridge oats

1 carton/ ½ pt buttermilk, plus 110ml water or more if needed.


Serves 8

  1. Preheat oven to 200c/400f/GM6. Aga – Baking oven, then roasting oven.
  2. Sift the plain flour, salt and bicarbonate of soda. Stir in the wholemeal flour and oats.
  3. Make a well in the centre, add the buttermilk and stir to combine and make a soft dough.  If too dry swish some water around in the buttermilk carton and add to the mix gradually, ensuring you get the correct consistency of a not too sticky or not too dry dough.
  4. Shape into a 20cm/8in circle and place on an oiled baking sheet. Press a deep cross on top of the dough, prick in the four corners with a knife – to let the fairies out (very important) then dust with some flour.
  5. Place on the top shelf of the oven for 30-35mins until lightly risen, lightly browned and hollow-sounding when tapped underneath. Aga – Baking oven for 25mins, then roasting oven for 5-10mins.
  6. Transfer to a wire rack to cool.
  7. Slice, butter and serve.

Think Ahead & Helpful Hints

  • This bread freezes beautifully. It also can be made a couple of days in advance.
  • If the bread gets a bit stale, do not throw it to the birds, toast it and you will be amazed at how good it tastes.
  • It’s delicious with boiled eggs or strawberry jam and cheddar cheese or for a more sophisticated approach J top with smoked salmon, then with grated cheddar cheese and a few drops of Worcestershire sauce, place under the grill and serve. So good!