Ingredients:
250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut into pieces
500ml buttermilk

Method:
Step 1: Preheat the oven to 200˚C and dust a baking sheet with flour. Then mix the dry ingredients in a large bowl, then rub in the butter.

Step 2: Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf.

Step 3: Next, put the loaf on the baking sheet and score a deep cross in the top.

Step 4: Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

Step 5: Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft), and leave to cool.

Tips: To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.