500mlbuttermilkor 490ml milk and 2 tbsp lemon juice
Instructions
Preheat the oven to 200C/190C Fan/400F and line a baking tray with parchment paper, dust lightly with flour.
Sift the plain flour into a large bowl and put in the salt, porridge oats and bicarbonate of soda in too, mix together briefly with your hands
Pour in the buttermilk and the honey into the flour mixture and combine with a spatula or fork until a dough forms - it shouldn't take too long
Bring the final bits together with your hands as lightly as possible until it forms a dough (don't be too harsh on it!)
Keep on mixing and once the dough is formed, form it into a ball shape and put it on the baking tray
Slash the top of the dough quite deeply into a cross and bake in the oven for 30-35 minutes (Can take up to 40 minutes depending on the oven) until the bottom of the bread sounds hollow when tapped and the bread is nicely brown all over
ENJOY!
Notes
This bread is best served and eaten on the same day of baking, but it will last a couple of days, it might just need refreshing in the oven if it goes a bit hard!
You can try different flavoured flours such as using wholemeal flour for example, but I always have plain flour in the cupboard, so it's my go-to recipe.
It serves beautifully with a buffet lunch style with meats and cheese, or a Sunday Lunch, or even sweet stuff such as morning toast and jam (my Dad's favourite)!