Prep 15 minutes
Cook. 45 minutes
Serves: 6 people
1 tbsp Black Treacle
2 tsp Bread Soda - very level
2 large Fresh Egg
50 g Plain Flour
50 g Porridge Oats - a large fist full
1 pinch Salt
500 ml Buttermilk
350 g Wholemeal Flour
1 dstspn Vegetable Oil
Preheat the oven to 160°C/325°F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and combine well.
In a separate bowl beat together the eggs, oil and treacle and add to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Bake in the oven for 45 minutes and remove the bread from the tin, return to the oven inverted and bake for a further 15 minutes – this gives a lovely crust all the way around the loaf.
Remove from the oven - to test that the loaf is cooked rap the bread with your knuckles – there should be a hollow sound to indicate it is cooked. Allow to cool.