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This easy bread recipe is made with blitzed Quaker Oats and sprinkled with whole rolled oats for extra texture. Dunk into soup or enjoy with a strong Cheddar. See method
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Tip the blitzed oats and both types of flour into a large bowl and rub in the butter with your fingertips. Stir through the bicarbonate of soda, 40g of the remaining oats and the salt.
Make a well in the centre of the dry mixture and pour in the buttermilk and 75ml water. Using a wooden spoon, quickly and lightly bring together into a rough, slightly sticky dough then use your hands to form the mixture into a ball and transfer to a lightly floured baking sheet. Flatten the dough slightly and make a cross with the floured handle of a wooden spoon, pressing down about halfway into the dough. Sprinkle the remaining oats over.
Bake for 40-45 mins, until the bread is golden and sounds hollow when the base is tapped. If after about 30 mins the bread looks dark, cover loosely with foil.
Allow the bread to cool on a wire rack before slicing.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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