Wheaten Bread (Cornerstone Deli)
- 350g wholemeal flour
- 2ozs/50g plain flour
- 75g porridge oats
- Pinch salt
- 2 level teaspoon bread soda
- 1 large egg
- 500ml buttermilk.
Preheat the oven to 150-170C/325F/Gas Mark 3-4.
Put the flour, salt and porridge oats into a large mixing bowl and mix them well. Sieve in bread soda and combine with flour mixture.
Make a well and add the egg. Slowly pour in the buttermilk and stir to combine get a "sloppy" consistency.
Pour into a greased 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.
After the hour has elapsed remove the bread from the tin and return to the oven to allow to bake for a further 5-10 minutes.
Remove from the oven and allow the bread to cool down.
This loaf will keep fresh for 4-5 days and is suitable for freezing.