Wholemeal Soda Bread

This is always best eaten on the day it's made but will keep for two days under wraps. Serve with soups and cured fish.

Ingredients (makes 1 loaf):

225g plain flour, plus more to dust
225g wholemeal flour
1 tsp bicarbonate of soda
1 tsp sea salt
50g oats
1 tbsp honey
1 tbsp sunflower oil
400ml buttermilk

Preparation

Sift the flours, bicarbonate of soda and salt into a large mixing bowl. Stir in the oats.

Method

Preheat the oven to 220°C/425°F/gas mark 7.
Stir together the honey, oil and buttermilk, add the oats into the flour mixture.
Make a well in the centre of the flours and pour in the honey mixture. Start to bring the flour mixture gently into the well.
Now make a claw shape with your hand and, in firm circular motions, bring the dough together quickly and briskly (the less handling the better for this style of loaf).
Place on a floured surface and, without kneading, shape the dough into a neat round.
Cut a deep cross into the dough, across the whole diameter to help with an even bake and insert a sharp knife into each quarter for the same purpose.
Bake in the centre of the oven for 15 minutes, then reduce the oven temperature to 200°C/400°F/gas mark 6 and bake for a further 20 minutes.
Tap the bottom of the loaf: it should sound hollow. Return to the oven upside down to bake for a final five minutes.
Remove to wire rack to cool.
Eat as soon as possible.