Ingredients

200g Matthews Cotswold Stoneground Ancient Cotswold Crunch Flour

¼ teaspoon sea salt

1 ½ tsp bicarbonate of soda

3 tbsp jumbo oats, plus 2 tbsp to sprinkle over the loaf

45g unsalted butter

25g black treacle

25g acacia honey

140ml buttermilk

Method

1. Preheat oven to 190°C/170°C fan. Line a baking sheet with parchment paper.

2. Sift the flour, salt and bicarb into a mixing bowl. Add the oats and combine.

3. Gently heat the butter, treacle and honey in a saucepan. When the butter has melted, pour into the dry ingredients. Add the buttermilk and quickly combine.

4. Place the dough on the baking parchment, shape into a circle and cut a deep cross in the top. Sprinkle over the remaining oats and bake for 25 minutes.

5. Leave to cool on a wire tray and eat the same day (with lots of butter).

   This bread is perfect with the butterbeans with roasted feta dish (link below).