|1 cup||flour — self-raising|
|1 cup||wholewheat flour|
|1 tsp||baking soda|
|1/4 cup||walnuts — finely chopped|
|1 tsp||molasses — or honey|
|flour — for dusting|
Preheat the oven to 180º C.
Line a baking sheet with parchment paper. In a large mixing bowl, sift together the self raising flour, wholemeal flour, salt and baking soda. Add any remaining sifted husks to the bowl. Stir in the walnuts and oats. Make a well in the centre of the flour and pour in the buttermilk and molasses. Stir the mixture thoroughly until the the dough comes together. Turn out onto a well floured board and shape into a round.
Place the round onto the lined baking sheet, scatter over a handful of oats and dust lightly with all-purpose flour. Slash the top with a sharp, smooth bladed knife. Bake for 40 minutes until nicely browned on top and the base is crusty and hollow sounding when tapped. Cool on a wire rack to prevent the base from sweating.
Makes 1 round loaf (serves 6)
Serve with Muscadel grape preserve.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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