250g wholemeal flour
250g plain flour
100g whole oats
15g salt
15g bicarbonate of soda
500g buttermilk or yogurt
40g honey
40g black treacle
Preheat the oven to 200°C. Line a baking sheet with flour.
Mix all the dry ingredients together in a large bowl.
Make a well in the centre, then add the honey, treacle and buttermilk. Mix lightly with your hands to form a loose, wet dough.
With floured hands, divide into two rounds and place on the prepared sheet.
Use a serrated knife to cut a deep cross across each loaf, about two-thirds through.
Bake for 40–45 minutes, until golden and hollow-sounding when tapped underneath.
Cool on a wire rack before slicing.
250g wholemeal flour
250g plain flour
100g whole oats
15g salt
15g bicarbonate of soda
500g buttermilk or yogurt
40g honey
40g black treacle
Preheat the oven to 200°C. Line a baking sheet with flour.
Mix all the dry ingredients together in a large bowl.
Make a well in the centre, then add the honey, treacle and buttermilk. Mix lightly with your hands to form a loose, wet dough.
With floured hands, divide into two rounds and place on the prepared sheet.
Use a serrated knife to cut a deep cross across each loaf, about two-thirds through.
Bake for 40–45 minutes, until golden and hollow-sounding when tapped underneath.
Cool on a wire rack before slicing.
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