Prep. 20 minutes • Cook . 80 minutes
2 tsp Bread Soda
2 large Fresh Egg
50 g Plain Flour
50 g Porridge Oats
500 ml Buttermilk
1 pinch Salt
1 tsp Sunflower Oil
350 g Wholemeal Flour
Preheat the oven to 170C/325F/Gas Mark 3.
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
In a separate bowl, beat the eggs together with the oil and add to the dry mixture. Next, mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.
Remove the bread from the tin and return to the oven to bake for a further 20 minutes.
Remove from the oven and allow the bread to cool down.
This bread stays fresh for about 4-5 days and can be frozen.