Ingredients

The following ingredients have 10 Servings
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Instruction

  • <p>Preheat the oven to 170°C/gas mark 3 and grease and line a 19cm x 8cm loaf tin with baking paper.</p> <p>To make the bread, mix together the flours, baking powder, salt, oats and mixed seeds in a large bowl. In a separate bowl, stir together the buttermilk, treacle and rapeseed oil until combined. Add the wet mixture to the dry and stir with a wooden spoon until evenly combined. The result should be more of a batter than a dough.</p> <p>In a separate bowl, mix together the topping ingredients.</p> <p>Pour the dough into the greased loaf tin and tap the tin lightly on the worktop to level the batter. Sprinkle the salt and seed mix over, and bake for 1 hour or until the centre springs back when lightly pressed.</p> <p>Cool in the tin for about 15 minutes, then turn out onto a wire rack. This bread must be completely cold before slicing. It keeps brilliantly, and can be stored in an airtight box for a few days.</p>