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1 lb (450g) wholemeal flour
4oz (110g) plain flour
2oz (50g) rolled oats
1 tsp baking soda
1 tsp salt
3 quarters of a pint (450ml) buttermilk

Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board. Knead the dough very lightly and do not overwork or bread will develop gluten and become tough.

Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round.

Bake at 450F/230C for 8-15 minutes. reduce temperature to 400F/200C for 20-25 minutes until loaf sounds hollow when tapped underneath.

Eat whilst still warm!

This recipe comes to us at Cooks.com courtesy of Sorcha, a friend in Wales.

Submitted by: CM
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