225g/8oz plain four
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.
- Preheat oven to 200c/400f/GM6. Aga – Baking oven, then roasting oven.
- Sift the plain flour, salt and bicarbonate of soda. Stir in the wholemeal flour and oats.
- 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.
- 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.
- 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.
- Transfer to a wire rack to cool.
- 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!