Ingredients
250g plain white flour
250g undeniable wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
Bicarbonate of soda
1 tsp salt
25g butter
Butter
, cut in portions
500ml buttermilk
Method
Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry elements in a large bowl, then rub inside the butter. Pour within the buttermilk and blend it in quick with a desk knife, then bring the dough together very gently together with your fingertips (take care of it very, very gently). Now form it right into a flat, spherical loaf measuring 20cm/8in in diameter.
Put the loaf at the baking sheet and rating a deep cross within the pinnacle. (Traditionally, this we could the fairies out, however it also helps the bread to cook thru.) Bake for 30-35 mins till the lowest of the loaf sounds hollow whilst tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a couple of minutes extra.
Transfer to a cord rack, cowl with a smooth tea towel (this maintains the crust best and gentle) and leave to chill. To serve, ruin into quarters, then wreck or reduce every sector in 1/2 to make 8 wedges or slices – or absolutely slice across. Eat very sparkling.
250g plain white flour
250g undeniable wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
Bicarbonate of soda
1 tsp salt
25g butter
Butter
, cut in portions
500ml buttermilk
Method
Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry elements in a large bowl, then rub inside the butter. Pour within the buttermilk and blend it in quick with a desk knife, then bring the dough together very gently together with your fingertips (take care of it very, very gently). Now form it right into a flat, spherical loaf measuring 20cm/8in in diameter.
Put the loaf at the baking sheet and rating a deep cross within the pinnacle. (Traditionally, this we could the fairies out, however it also helps the bread to cook thru.) Bake for 30-35 mins till the lowest of the loaf sounds hollow whilst tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a couple of minutes extra.
Transfer to a cord rack, cowl with a smooth tea towel (this maintains the crust best and gentle) and leave to chill. To serve, ruin into quarters, then wreck or reduce every sector in 1/2 to make 8 wedges or slices – or absolutely slice across. Eat very sparkling.