⏱ 50-55 mins
Recipe from:Mountain cafe Cookbook
110g self-raising flour
110g wholemeal flour
50g oats, plus some for the top
1tsp bicarbonate soda
1/4 tsp pepper
50g unsalted butter, softened
1 large egg
Preheat oven at 180ºC. Grease and lightly flour the loaf tin.
Put self-raising flour into a large bowl, then add the wholemeal flour, oats, soda, salt and pepper. Rub the butter into the dry ingredients with your fingertips until it’s fully dispersed and you have a crumbly consistency. In a small bowl, whisk the eggs and buttermilk together until smooth, then pour it into the crumbly flour mix. Stir it through until you have a sticky dough. Scrape the dough into the prepared tin and smooth down the top, them sprinkle a handful of oats over the top and bake for 40 minutes or until a skewer comes out clean. Tip the loaf straight out onto a rack to cool.
Notes:Quick and soft.