I’ve been making this several times a week at the moment. It’s bread to whip out of the oven, drench with butter and devour before it’s had a chance to cool down – delicious with soups and stews, or with anything you have to hand.
Unlike most breads, it also takes about 40 minutes from start to finish, with no kneading or proving required. So there really is no excuse not to try it yourself!
– 50g oats
– 160g rye flour
– 160g white spelt flour
– ½ tsp bicarbonate of soda
– ½ tsp salt
– 300ml buttermilk
1. Preheat your oven to 200°C and line a large baking tray with greaseproof paper.
2. Mix together the oats, flours, bicarbonate of soda and salt in a mixing bowl and make a well in the centre.
3. Pour in the buttermilk and stir into the mixture, then as the dough gets stiffer use your hands to help bring everything together.
4. Roll into a ball and place on the prepared baking tray. Use a sharp knife to cut a cross in the middle, then bake for 30-40 minutes, until the bottom of the loaf sounds hollow when tapped.
Tip: this recipe can also be altered to make the best gluten-free bread I’ve had – simply replace the rye flour with gluten-free wholemeal flour, and the spelt flour with gluten-free self-raising flour.