Ingredients
Dry Ingredients
- 150g self-raising flour, sieved
- 250g coarse wholemeal flour
- ½ tsp bread soda
- 1 tsp baking powder
- ½ tsp salt
- 50g caster sugar
- 2 tbsp bran
- 2 tbsp flaxseed
- 2 tbsp wheatgerm
- 2 tbsp oats, plus extra for topping
- 1 tbsp ground almonds
Wet Ingredients
- 25g butter
- 3 tbsp treacle
- 500ml buttermilk
- 1 egg
Method
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- Grease and line a 2lb loaf tin.
- In a large bowl, combine all the dry ingredients.
- In a small saucepan, melt the butter and treacle together.
- In a jug, whisk the buttermilk and egg. Add the melted butter and treacle, stirring well.
- Pour half the wet mixture into the dry ingredients.
- Using a wooden spoon, mix gently without overworking.
- Add the remaining wet mixture and stir to form a thick porridge-like batter.
- Spoon the mixture into the prepared loaf tin and smooth the top with the back of a spoon.
- Sprinkle the top with oats.
- Bake for 50 minutes, then cover loosely with foil to prevent the crust from hardening.
- Continue baking for another 30 minutes. Total bake time: 1 hour 20 minutes.
- Wrap in a clean tea towel and cool on a raised wire rack.
Top Tip: This bread freezes beautifully, just slice and wrap well so you can enjoy a piece whenever you like.
