You know those days when you start to make a recipe, find you don’t have half the ingredients in your cupboard, but make it anyway, adapting as you go? This was one of those recipes. The original recipe was by Oliver Peyton (from his book British Baking), however, it asked for wholemeal flour and buttermilk, neither of which I had in my possession. I started by substituting plain bread flour, until I ran out andhad to top it up with self raising flour – not ideal. For the buttermilk, I had read that you could substitute milk soured by lemon juice. Al well and good until I looked in the cupboard to find only lime juice. Again, not ideal.
However aside from that, the recipe worked well and was a great success – the photos attest to that, it was eaten far too quickly! It is delicious both on its own with butter, or as an accompaniment to my butternut, ginger and orange soup (coming up in the next post!) Enjoy!
- 500g strong plain flour (or if you are like me, any variation on this!)
- 140g porridge oats
- 2 tsp bicarbonate of soda
- 1 1/2 tsp salt
- 500ml buttermilk OR 500ml milk soured with 1 tbsp lemon juice
Preheat eh oven to gas mark 8 and line a flat baking tray with tinfoil. Mix the dry ingredients together and make a small impression in the centre of the bowl. Pour in the buttermilk and use your hands to mix the dough. Once it has come together, Turn out the dough onto a floured worksurface and shape into a round loaf. Place on the baking tray and score with a large cross. Bake in to oven for 20 minutes before turning down the oven to gas mark 6 and baking fora further 15 minutes. Remove and cool on a wire rack. This bread is best served hot with butter.