PersonalPoints™ per serving
This uses bicarbonate of soda instead of yeast, making it a speedy bread recipe.
210 g, 200g for recipe, 10g for dusting
Plain White Flour
Bicarbonate of Soda
½ teaspoons, level
Dark Soft Brown Sugar
Calorie controlled cooking spray
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put a medium casserole dish with the lid on in the oven to heat while you prepare the dough.
- Sift both flours and the bicarbonate of soda into a large mixing bowl and add in any bran that’s left behind in the sieve. Add 50g of the oats, the salt and sugar, then stir through the buttermilk to form a sticky dough.
- Turn out onto a lightly floured surface and form into a large round loaf. Dip the handle of a wooden spoon into some flour and use it to gently press a cross into the top of the loaf.
- Remove the heated casserole dish from the oven and mist with cooking spray, then transfer the dough to the casserole. Scatter over the remaining oats, then cover with the lid and bake for 25-30 minutes or until the loaf is risen and golden. Leave for 15 minutes in the casserole dish, then transfer to a wire rack to cool completely.