sig's wholemeal and oat soda bread

• 375 grams stoneground wholemeal flour ( I buy wholemeal and seeds)
• 200 grams plain white flour ,plus a little,extra for dusting..
• 25 grams breakfast oats,
• 1 tsp bicarbonate of soda
• 1 tsp seasalt
• 600 ml buttermilk approx.

1. preheat oven to 230C/ gas 8
2. mix together all dry ingredients in a large bowl .
3. make a well in centre.pour in about three quarters of the buttermilk and mix together ,pour in a little more buttermilk if needed the dough should be soft and sticky
4. turn onto floured surface and knead very lightly and briefly until it comes together in a ball, if you overknead it will make the bread heavy.Cut dough into two halves and briefly knead each half into rounds
5. slightly flatten each half to about 4 cm/ 1-2 inch thickness.
6. Put them well apart on a baking sheet and dust with flour
7. cut a large deep cross into each round to about 1 cm of the base .
8. bake on middle shelf for 15 minutes then turn down to 200C/gas 6 ,bake for another ten minutes until well risen and the bread is a good golden colour with a good crust.
9. They should sound hollow when you tap the base.Eat on the same day or latest within 48 hours.Cool on wire rack.

flour, white flour, oats, bicarbonate, seasalt, buttermilk

Taken from cookpad.com/us/recipes/364797-sigs-wholemeal-and-oat-soda-bread (may not work)