I really fancy this today….
This is a much used and adjusted recipe that I make most weeks. And it’s SIMPLE. I’m yeast intolerant so I swear by wheaten bread. It’s moist with a crunchy top which works well toasted or fresh with spread. Now my children like it sweet, so I add sugar but if you prefer yours less cakey, cut the sugar down to ½ a tbsp or eliminate it completely.
Ingredients
- 50g organic porridge oats
- 100g plain flour
- 150g wholemeal flour
- A good pinch salt
- 1tsp bicarbonate of soda
- 2tbsp demorara sugar, plus extra for sprinkling
- 250ml buttermilk
Directions
- Heat the oven to 200C
- Grease your bread tin
- Here’s the easy bit….mix all the dry ingredients together, then simply stir in the buttermilk and scrape into the bread tin
- Pop in the oven for 30mins
- Take your loaf out of the tin and onto a cool rack immediately to avoid a soggy bottom. Then enjoy it hot or cold.