- 250g wholemeal flour, coarsely ground
- 125g white flour
- 60g wheat bran
- 70g pinhead oatmeal
- 2 tsp baking soda, sieved
- Pinch of salt
- 2 tbsp honey
- 600ml buttermilk
Mix dry ingredients and aerate. Add the honey to the buttermilk and mix. Make a well in the centre of the flour and add most of the buttermilk. Mix quickly until just moistened, adding buttermilk as needed for a wet consistency. Turn dough onto a floured board and round it up gently, making it two inches thick.
Place on a greased baking sheet and cut a half-inch-deep cross into the top. Bake at 180°C for 60 minutes, turning the bread over for the last 10 minutes. Tap on the bottom: a hollow sound means it’s done. Cool on a wire rack covered with a damp tea towel.
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