Method

• 1.
  Preheat the oven to 200°C. Grease a 26cm x 10cm x 7cm loaf pan and line with baking paper.
• 2.
  In a large bowl, combine flours, oats, 2 tsp salt flakes and bicarb. Combine treacle, honey and buttermilk in a separate bowl.

• 3.
  Make a well in the dry ingredients and pour in wet mixture. Using your hands, bring together until just combined (you want to make sure there are no pockets of flour, but be careful not to overmix; the dough should be super sticky and not very pliable – unlike a sourdough or yeasted bread dough).
• 4.
  Using a spatula, scrape the dough into prepared pan. Using wet fingers, spread the top until even. Brush the top with extra buttermilk, then sprinkle over extra oats. Cover the pan with foil, leaving enough space for the loaf to rise without touching the foil.
• 5.
  Bake for 25 minutes, then remove the foil and bake for a further 20 minutes. Test to see if the loaf is cooked by removing it from the pan and tapping the loaf’s underside – it should sound hollow. Return to the pan to cool for 20 minutes, then turn out onto a wire rack and stand to cool for 1 hour before serving