1 lb (450g) wholemeal flour
4oz (110g) plain flour
2oz (50g) rolled oats
1 tsp baking soda
1 tsp salt
3 quarters of a pint (450ml) buttermilk
Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board.
Knead the dough very lightly and do not overwork or bread will develop gluten and become tough.
Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round.
Bake at 450°F/230°C for 8-15 minutes. reduce temperature to 400°F/200°C for 20-25 minutes until loaf sounds hollow when tapped underneath.
Eat whilst still warm!
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