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Preheat your oven to 180C Conventional Oven. If using a fan assisted oven preheat it to 160C

250g of Whole-wheat flour
200g of Plain Flour
50g of fine porridge oats
1 tsp of Baking Soda
1 tsp of Baking Powder
1 tsp of Salt
350ml of Buttermilk
1 Large Egg
2 tbsp of melted butter
1 tsp of honey or a little sugar (optional)

*Alternatives for Buttermilk. You can add 2tbsp of lemon juice or vinegar to 350ml of regular milk. Stir and let it stand for about 10 minutes before using. You can also use some natural or Greek yoghurt thinned out with a little regular milk

Whisk all the dry ingredients together in a bowl. Whisk all the wet ingredients together then combine the two

Once the dough comes together transfer it to a 2lb tin greased with butter.

Wet the back of your hand and pat it down flat. Sprinkle some oats on top and using a knife score a line in the center length ways. This will help to give the bread a bit of direction as it bakes in the oven

Bake for 50-55 minutes or until it reaches an internal temperature of around 94C-100C

It should make a hollow sound when you tap the bottom