Ingredients
340g course wholemeal flour
57g plain flour
57g porridge oats
2 level tsp bread soda
1/4 tsp salt
2 large eggs
1 tbsp treacle
1 dsp olive oil
500ml buttermilk
Preparation
Mix dry and wet ingredients in separate bowls, then combine wet into dry.
Add mixture to greased 2lb baking tin.
Bake in preheated oven at 170C for one hour, then remove from tin and return to the oven for another twenty minutes.
