I’ve tried for ages to find a bread recipe that is easy enough to prepare, make and cook. I’m not into waiting for things to rise or prove, I just like to weigh, mix and cook.

It goes down well with the whole family, I like having it with my poached eggs, or a slice or two with a bit of relish, ham & cheese under the grill make a super quick lunch toastie. The kids have a slice with breakfast and there is always a slice available for a quick snack whenever needed.

This recipe makes 2 decent loaves which lasts us a week or so. When cooked I let them cool, cut into 4 halves then cut each half into ready to use slices, I then freeze 3 of the half loaves in ziplock bags and keep one out. Having it ready sliced in the freezer means you can take out one or two slices if required or the whole bag for general use.

Ingredients

• 680g Coarse Wholemeal Flour
• 225g Pinhead Oats
• 3tsp Sugar
• 3tsp Bread Soda (or Bicarb Soda)
• 1½ tsp Salt
• 3 beaten Eggs
• 1½ Pints of buttermilk

Method

• Preheat oven to fan 185C
• Mix all the dry Ingredients together (I like to sieve the bread soda to get a good fine mix).
• In a separate bowl, combine the wet ingredients.
• Mix wet into the dry and make sure it is well combined. you will have a fairly wet & sticky mixture. There is no need for an electric mixer here, it’ll come together well with a spatula or spoon.
• Divide mixture into two greased loaf tins.
• I like to sprinkle some sesame seeds on top, it is mainly effect, but you could use other seeds, or none if you want.
• Cook for 35/40 mins until the loaf sounds hollow when taken out of the tin & tapped on the underside.
• Return to the oven, out of the tin, for a further 10/15 minutes.
• Cool on a wire rack and eat, or just eat straight away if you want!

This scores a 👍👍👍👍👍 from us.
Top marks, fresh or toasted, it goes down well with everyone.